Blueberry Breakfast Cake

192 comments

5 from 487 votes
Jump to Recipe

This post may contain affiliate links. See my disclosure policy.

My blueberry breakfast cake is your excuse to have cake first thing in the morning! It uses wholesome and healthy ingredients and topped with a cream cheese frosting.

Want more desserts for breakfast? Try my oatmeal brownies, oatmeal breakfast bars, healthy breakfast muffins, and breakfast cheesecake next.

blueberry breakfast cake.

To say that my family and I enjoy cake in our house is an understatement. In reality, we’re a bit obsessed. On the rare occasion we have too many blueberries in the fridge, you better believe I’m making my blueberry breakfast cake recipe. 

Made with the perfect tender crumb, laced with sweet blueberries, and covered in tangy cream cheese frosting, this breakfast cake is my favorite way to start the day. All that’s missing is a warm cup of coffee!

Table of Contents
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make blueberry breakfast cake
  4. Arman’s recipe tips
  5. Storage instructions
  6. Frequently asked questions
  7. More blueberry recipes to try
  8. Blueberry Breakfast Cake (Recipe Card)

Why I love this recipe

  • It’s not too sweet. I love sweet breakfasts as much as the next guy, but I don’t crave the sugar crash. That’s why I kept the added sugar to a minimum, so the natural sweetness of the blueberries is what shines. 
  • A delicate texture. The almond flour gives it a gorgeous light and fluffy texture.
  • Simple ingredients. This recipe requires just 9 basic baking staples, including the frosting, and you probably have many of them on hand already. 
  • Gluten-free. Without even trying, this cake has zero gluten ingredients, yet it’s just as airy and fluffy as traditional cake.
frosted blueberry breakfast cake.

Ingredients needed

  • Almond flour. Make sure to use ‘blanched almond flour’ and not ‘almond meal,’ as almond meal is coarser and won’t give the cake the same delicate texture. 
  • Cinnamon. To complement the blueberry flavor. 
  • Baking powder. To help the cake rise. 
  • Eggs. Preferably large, room-temperature eggs. 
  • Coconut oil. To add moisture and bind the ingredients. I used refined coconut oil, so there’s zero coconut flavor. 
  • Vanilla extract. A must for any good cake recipe. 
  • Sugar. For sweetness. I used white sugar, but if you don’t mind the cake’s darker color, you can use brown sugar instead.
  • Blueberries. I used fresh blueberries, but frozen blueberries can also work. If using frozen blueberries, let them thaw completely and drain any excess juice. 
  • Cream cheese frosting. I used my low-carb cream cheese frosting with regular powdered sugar, but the store-bought frosting will work just as well. 

How to make blueberry breakfast cake

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Prep. Preheat the oven to 320F/160C and grease an 8-inch square pan with unsalted butter. 

Step 2- Make batter. In a large mixing bowl, combine the dry ingredients. In a separate bowl or the bowl of a stand mixer, whisk the eggs, coconut oil, sugar, and vanilla extract until combined. Fold through the flour mixture. Using a rubber spatula, gently fold in the blueberries. 

Step 3- Bake. Pour the cake batter into the greased baking dish and bake for 25-27 minutes or until a toothpick inserted in the center comes out clean. 
Step 4- Frost and serve. Let the cake cool completely, then frost, slice, and serve.

slice of blueberry breakfast cake.

Arman’s recipe tips

  • Use a circular cake pan, if you want this to look like a more traditional cake.
  • Switch up the berries. I know this is technically ‘blueberry cake,’ but I’m not going to lie: I’ve made this exact recipe with raspberries, strawberries, and blackberries, and it ALWAYS turns out good.
  • Sweeten the frosting. If you’re making the frosting from scratch, fold in some cinnamon, lemon zest, or blueberry juice from thawed blueberries to infuse even more flavor. 
  • Sprinkle with brown sugar. Right before baking so it gets a subtle crunch topping. 
  • Glaze the cake. Make a lemon glaze with fresh lemon juice, powdered sugar, and a splash of non-dairy milk. 

Storage instructions

To store: Store any leftover cake at room temperature in an airtight container for up to 3-4 days or in the refrigerator for up to 2 weeks. 

To freeze: Freeze leftover cake slices in a freezer-safe container for up to 3 months. When you’re ready to dig in, let the cake thaw overnight in the fridge.

breakfast cake with blueberries.

Frequently asked questions

What are the best blueberries for baking?

When I bake with blueberries, I don’t notice a drastic flavor difference based on the type of blueberries I’ve used. That said, some sweeter varieties tend to be Chandler, Elliott, or Bluecrop blueberries. 

Can I use this recipe to make a double-layered cake?

Absolutely! If you want to make a double-layered cake, simply double the ingredients.

More blueberry recipes to try

blueberry breakfast cake recipe.

Blueberry Breakfast Cake

5 from 487 votes
My blueberry breakfast cake is your excuse to have cake first thing in the morning! It uses wholesome and healthy ingredients and topped with a cream cheese frosting.
Servings: 12 servings
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes

Ingredients  

Instructions 

  • Preheat the oven to 160C/320F. Grease an 8-inch square generously and set aside.
  • In a large mixing bowl, add your almond flour, cinnamon, and baking powder, and mix well. In a separate bowl, whisk your eggs, coconut oil, allulose, and vanilla extract, until combined. Fold through your dry ingredients until combined. Using a rubber spatula, fold through your blueberries.
  • Transfer your cake batter into the greased cake pan. Bake for 25-27 minutes, or until a skewer comes out clean.
  • Let the cake cool completely, before frosting.

Notes

TO STORE: Store any leftover cake at room temperature in an airtight container for up to 3-4 days or in the refrigerator for up to 2 weeks. 
TO FREEZE: Freeze leftover cake slices in a freezer-safe container for up to 3 months. When you’re ready to dig in, let the cake thaw overnight in the fridge.

Nutrition

Serving: 1servingCalories: 158kcalCarbohydrates: 15gProtein: 6gFat: 13gSodium: 59mgPotassium: 36mgFiber: 3gSugar: 2gVitamin A: 99IUVitamin C: 1mgCalcium: 76mgIron: 1mgNET CARBS: 12g
Course: Breakfast
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Originally published October 2020, updated and republished August 2024

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

You May Also Like

5 from 487 votes (467 ratings without comment)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Hi, this looks so good in the picture, especially the frosting! So I’m wondering which version of the frosting is it in the picture? Thanks and sorry if you mentioned it somewhere already!

    1. Hi Tess! The frosting pictured is the vanilla casein protein frosting- Simply the protein powder thinned out with a dash of milk.

  2. I made this last night and it was really good. Used frozen raspberries, because that’s what I had. I made the paleo version, with coconut oil and honey. Baked it for 40 minutes. For the frosting, I mixed cream cheese with some honey. It was VERY moist, and well-received. Didn’t taste too coconut-y, like many cakes made with coconut flour. I will be making this again soon. Thank you!

  3. Made the following adjustments, as required for our allergies: used real butter, used real egg, used real sugar. The cake didn’t make it to breakfast! My family was behaving like hound dogs halfway through baking. I served with no frosting (again, allergies) but with a scoop of vanilla ice cream. Now I’m having to bake it daily! I’m thinking of changing the blueberries with chocolate-chips (no soy, of course) to see what happens. Thank you for this wonderful recepe.

  4. I made the breakfast cake into little cupcakes and they’re in the oven right now. The batter tastes amazing, so I have high hopes for this recipe. I halved the sugar, used my own flour blend, and used peanut butter as my nut butter of choice. It’s so difficult to find good egg-free recipes on the web, especially when you are dairy-free and gluten free. Luckily, I’m not vegan, but finding good baking recipes can be a challenge.

    1. Hope you enjoyed them, Clara! I totally hear you on that- I hope to share more creations to fit these needs 🙂

  5. I love how generous you are with your recipes. I sent your site to my mom as well (my pops is diabetic) I’ve tried several of your recipes and they are delicious!!!

    1. Thanks so much for your kind words, Bobi- Thanks for sharing it with others, wishing good health for you and your family 🙂

  6. Okay, this is SO amazing. I am going to bake one for my afternoon snack. I will definitely be following you over on Instagram and checking out some of your other recipes.

  7. Almost couldn’t wait for it to cool! Ah…may…zing! Paleo sweets are not supposed to be so good that you just want to eat the whole pan and not share! ? Took the long way around making homemade applesauce and coconut butter first, and definitely worth the wait! Your mom should be really proud of you, feeding the paleo masses and all! Thank you so much for sharing, Arman! 3 ingredient flatbread is next! God bless you!

    1. Hahaha that’s what I like to hear- Great job on making homemade applesauce and coconut butter!!! I bought the wrong apples (the super tart ones!) which are delicious on their own, but not as good as the others for homemade applesauce!

      Thanks again for your kind words, Kelly! 🙂

  8. Hi, I was just reading this recipe and I was wondering if I can substitute honey or maple syrup for the coconut sugar in the flourless (oat) version..? Would it be a one to one ratio? Should I decrease any of the other liquids?

    1. Hi Jennifer! I haven’t tried it that way, but let me know if you do! You’ll probably need to play around with the dry ingredients and perhaps cut back a little on the milk.

  9. Hi. Would love to try the paleo version of this recipe. However, I’m not sure what coconut butter is? Is it the same as coconut oil?

    1. Hi Jennifer! coconut butter is different to coconut oil, it’s sweeter and made of the pulp of the coconut 🙂 If you don’t have any on hand, you can omit the frosting 🙂

  10. Hi! I’m super confused… I couldn’t find any instructions on how to make the frosting??? Or, am I just blind and missing it. I see the ingredients but not the instructions. Can you help? I’ve already baked my loaf. Thanks!!

    1. Hey, so I just took my loaf out of the oven and it didn’t rise at all.. I followed your instructions completely for the vegan loaf. I have absolutely no idea what happened?!? I baked it for almost 45 minutes before the toothpick would even come out clean but it’s still just kind of like compacted mush. It doesn’t look anything like your picture, like a “spongy” cake/bread type consistency. I wish I could include a picture to show you. It doesn’t taste terrible, but I’m not liking the mushy consistency..

      1. Hi Melissa- That’s disappointing to here- What is pictured here is using the vegan version, including the flax egg. It should be dense, but not mushy!

      2. Hi Melissa, you mix until a thick frosting is formed, depending on whichever method you choose 🙂

      3. Ps, I’m going to give this recipe another try because the first attempt, even though mushy, was absolutely amazing. I can’t imagine how much better it will be if it comes out correctly this time.

  11. Hi! Which frosting did you use for the photographed recipe? Thanks! I can’t wait to make these!