Blueberry Breakfast Cake

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5 from 487 votes
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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.

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.

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Comments

  1. 5 stars
    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!

  2. 5 stars
    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!

  3. 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??

  4. 5 stars
    I think the cinnamon was overpowering in this recipe, but all tastes are not the same! Thanks for your great recipes!

  5. 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

  6. 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!

      1. 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!

  7. 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.

  8. 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!

    1. 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.

  9. Hi, I was wondering, if I were to double this recipe and use a 9×13 glass dish, how would it affect bake time?