Blueberry Breakfast Cake
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’s made with almond flour, loaded with blueberries, and finished with an optional cream cheese frosting.
Blueberry breakfast cake worth waking up for
Saying 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, I’m making my blueberry breakfast cake recipe.
Since it’s for breakfast, I cut back on the added sugar and sneak in 3 grams of fiber and 6 grams of protein per serving. I loosely adapted my almond flour cake, reducing the eggs and adding some coconut oil for some moisture and richness. Instead of sugar, I use allulose, and the blueberries add natural sweetness.
Without even trying, it’s naturally gluten-free. I like to pair it with some Greek yogurt or eggs for a well-rounded meal.
Table of Contents
Key Ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.
- 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.
- Baking powder. This cake won’t rise like cakes made with regular flour, but it still helps.
- Eggs. Room-temperature eggs are best, because they won’t firm up the melted coconut oil. I take them out of the fridge about 20 minutes before I start my prep work.
- Coconut oil. Adds moisture, richness, and binds the ingredients. I used refined coconut oil, so there’s zero coconut flavor.
- Vanilla extract and cinnamon. Flavor boosters for the cake.
- Sugar OR allulose. I like using allulose to keep it refined sugar-free, but regular white sugar works, although use 1/3 cup instead of 1/2 cup, since sugar is sweeter.
- Blueberries. I used fresh blueberries, but frozen blueberries work too. If using frozen blueberries, let them thaw completely and drain any excess juice. You don’t want them to bleed into the batter.
- Cream cheese frosting. I used my low-carb cream cheese frosting, but any frosting will work. I’ve made this many times without it, and it’s just as delicious.
How to make blueberry breakfast cake
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.
Arman’s recipe tips
- Use a round pan for a more traditional look. An 8-inch cake pan works, but check a little earlier, as it is a little thicker.
- 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 consistently turns out good.
- Do not overbake. I recommend removing the cake from the oven once a toothpick or skewer comes out mostly clean. You can also use a kitchen thermometer and check that it reaches 205°F. Remember, the cake will continue to cook as it cools.
More healthy breakfast recipes
Blueberry Breakfast Cake
Ingredients
- 2 cups almond flour
- 1 tablespoon cinnamon
- 1 teaspoon baking powder
- 4 large eggs
- 2 tablespoon coconut oil melted
- 1/2 teaspoon vanilla extract
- 1/2 cup allulose or 1/3 cup white sugar
- 1 cup blueberries
- 1 cup cream cheese frosting optional
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
Nutrition
Originally published October 2020, updated and republished September 2026
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!
Hi Tess! The frosting pictured is the vanilla casein protein frosting- Simply the protein powder thinned out with a dash of milk.
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!
This sounds perfect, Jennifer! 🙂 Thanks for the feedback!
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.
You are so welcome, Janira 🙂
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.
Hope you enjoyed them, Clara! I totally hear you on that- I hope to share more creations to fit these needs 🙂
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!!!
Thanks so much for your kind words, Bobi- Thanks for sharing it with others, wishing good health for you and your family 🙂
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.
Thanks so much, Amber- This means so much, glad to have you here 🙂
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!
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! 🙂
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?
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.
is there a substitute for the nut butter in the first recipe?
Hi Alicia, you could use sunflower seed butter, soy nut butter or coconut oil 🙂
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?
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 🙂
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!!
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..
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!
Do you have instructions for the frosting?
Hi Melissa, you mix until a thick frosting is formed, depending on whichever method you choose 🙂
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.
Hi! Which frosting did you use for the photographed recipe? Thanks! I can’t wait to make these!
Hi Meagan! Pictured is the coconut frosting 🙂