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
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 🙂