Blueberry Breakfast Cake

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

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.

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

More blueberry recipes to try

• Blueberry galette
• Healthy blueberry muffins
• Blueberry cinnamon rolls
• Blueberry banana bread
• Lemon blueberry cake

Originally published October 2020, updated and republished August 2024