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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.
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
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.
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.
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.
Frequently asked questions
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.
Absolutely! If you want to make a double-layered cake, simply double the ingredients.
More blueberry recipes to try
- Blueberry galette
- Healthy blueberry muffins
- Blueberry cinnamon rolls
- Blueberry banana bread
- Lemon blueberry cake
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 any granulated sugar of choice
- 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 August 2024
Does the nut butter such as almond butter have a strong taste to in this. I keep trying to eat this instead of peanut butter and I really struggle with texture and taste.
Hi there! Not too strong, especially compared to peanut butter! 🙂
I love all your creative and tasty recips. Just made the flourless breakfast cake paleo option. Want to check if only half cup coconut flour is required? Mine was very moist and took and extra 10 Minutes to bake. Seemed strange that the vegan option needed 2 cups oat flour but paleo option only needed half coconut flour?
Hi that is correct- Coconut flour is a little tricky 🙂
I am rescinding my previous bad review. You don’t need to print it. I didn’t make the icing for it! Didn’t even notice there was an icing recipe at the bottom. Sorry! It definitely would be better with an icing. Still think it would need more blueberries though.
I made the vegan version of this and it was horrible! Truly a waste of good ingredients. Very dry and tasteless. Could barely tell it had any blueberries in it. It might taste good with way more blueberries than it calls for. We ended up putting lots more blueberries on top. I won’t make this recipe again.
I have been LOVING this recipe! I’ve switched out the fruits and have done strawberry, strawberry rhubarb, blueberry, raspberry, blackberry, and now I have a peach and Apple version in the oven cooking up now. Best. Breakfast (and dessert). Ever! I bake it in bulk and will be taking a few loaves on a Labor Day trip in a few weeks. This recipe is a lifesaver. Thank you!!
You are so welcome, Nicole- Thank you so much for the feedback!
Is the paleo options supposed to have dairy-free milk in the main cake part of the recipe? In the directions it says to mix the milk as part of the wet ingredients, but it isn’t listed in the ingredients on the Paleo other than for the frosting. Thanks!
Hi there, the paleo option doesn’t need it because of the eggs 🙂
Made this cake and it is really amazing! My kids (at two years old and 1) loved it so much! I used a different recipe for the frosting. I wish it was a bit fluffier, but that is just my preference. Thank you!
🙂 that is what I like to hear!
Is it possible to use flax egg in the Paleo option?
I haven’t tried it with that, sorry!
Curious if you have the nutritional info for the recipes? Especially the Paleo, and especially the carbs/fats/proteins/calories & etc. Trying to fit this into macros for keto diet. Thanks for any help!
Hi Sherri! Absolutely! If you go to myfitnesspal and plug in the ingredients, it will provide it for you 🙂 Enjoy!
Could I use almond flour instead of oat flour? Oats don’t sit well with my finicky tummy ?
You can use the paleo version 🙂 Enjoy, Melissa!
I absolutely LOVED this flourless blueberry breakfast cake! It tastes so amazing. Wasn’t a fan of the icing the protein powder I have just over powered the taste. Thankfully I followed your advice of storing the icing separate so it wasn’t on the cake. The cake was it of this world. I loved have the blueberry surprise on the bottom. Def wanna add more blueberries next time since I only had a 9×9 pan they are a little far apart. I just wanted to drop a line and tell you how much I enjoyed it (and my whole fam too). I just found your website through Pinterest and can’t wait to start trying more recipes out! Thanks again!
Meghan, this comment absolutely made my day- Thank you so much for trying it out, I’m so glad you are here 🙂