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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
Hi can you use normal flour instead of almond flour? Excited to try this out!
Make the rolled oats version listed in the body of the post.
Mine looked nothing like the picture but it was still delicious. It was moist and flavorful. My husband, who’s on Keto, loved it too. Thank you for the recipe!
OMG…I made this keto blueberry breakfast cake and the keto cream cheese frosting…OMG. I seriously have a new favorite keto treat (I have quite the sweet tooth). Everything about this recipe worked out perfectly; the texture is spongy yet dense enough and SO good! This was my first recipe of yours and I see myself trying more! I just subscribed too. Thanks big man!
Thanks, Michelle!
Can not wait to try this. Thanks for another great recipe. You are the BEST
I’m making the cake now, but I’m confused by the recipe! The ingredient list doesn’t mention vanilla extract, but the directions mention including it with the wet ingredients! How much, or was that a mistake??
Hi! No not a mistake, the recipe card includes the full ingredient list, so 1/2 teaspoon.
I think the cinnamon was overpowering in this recipe, but all tastes are not the same! Thanks for your great recipes!
Could I use flaxseed eggs as a substitute in this recipe? I’ve never substituted 4 eggs before.
Not sure, haven’t tried!
I have a relative who cannot tolerate eggs or gluten or grains. Is there a way to somehow adapt these two recipes to accommodate her allergies? I’d love to make this for her.
Lori
Hi Lori,
I’ve only tried the recipes as written. I can’t vouch for alternatives.
is there something i can use instead of nut butter to make it lower calorie?
I’ve only tried it as written, feel free to experiment and see
Hi! Love this recipe but any suggestions as to why my batter was really thick ?
Hmm not sure, did you change any ingredients?
Hello. Do you have any idea what I could use instead of the applesauce? I’m low carb (lower carb than unsweetened applesauce). All I could find suggested online were other fruit purees (same sugar problem) or sour cream (sounds awful lol). Do you think I should try the sour cream? Any suggestions would be helpful- even if you haven’t actually made it that way before. Thanks!
Hi there! Pumpkin is the only I have tried which is keto-friendly too 🙂
That sounds perfect! And who would have thought to sub pumpkin for applesauce, had I not asked? lol I’m making the cake today. I’ll report back with how the pumpkin version turned out. Thanks!
Tried out the paleo version with replacing some applesauce with buttermilk (anyway, I’m not on a paleo diet) and it’s marvelous. It tastes like light cheese cake. I believe it would have gone to the next level by cooling it in the refrigerator before I ate them all when warm.
That sounds fabulous!
Really liked the recipe, like others, totally would add more blueberries. My one thing with the paleo version is probably cut back on the eggs by 1 or 2. I’m not sure if I didn’t bake it long enough or since coconut flour can be tricky, mine came out a little too wet for my liking. Still liked it and want to make it again!
Hi there, it sounds like the coconut flour 🙂 That is the tricky part with it, some coconut flour is really great and some is quite weak and not as great texture wise.
Hi, I was wondering, if I were to double this recipe and use a 9×13 glass dish, how would it affect bake time?
I haven’t tried, so feel free to experiment and see 🙂