Blueberry Breakfast Cake
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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
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 🙂