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
Really good! Substituted maple syrup for the allulose and butter for the oil. Served it with a dollop of vanilla yogurt. Thanks!
Would it be bad if I put some other fruits instead of bluebberies? Maybe like cutted apples or pears? Would it still be fine?
Dorsnt seem difficult to make. But could I put coconut flour instead of almond?
super recepten, bedankt voor
All of the recipes by this author- Big Mans World – are our favorite. My husband requests them! This cake is super easy to make and delicious. I also needed to bake it longer – not sure if 320 degrees is the right temperature to bake this cake in American ovens (just leave it in longer)….but thank you for all of your delicious keto recipes.
🙂 You are a gem, Mary!
Can I use butter instead of coconut oil as Il allergic or a avocado oil?
That should be fine
This cake is awesome!! Served it to several people and the loved it!
I have no idea what i did wrong. I followed the recipe EXACTLY and my cake did not turn out well. I was so excited to try this recipe after reading the comments and i am just devastated. 🙁
Hi there, can you describe how you cake ended up? Was it too dry? Too dense? Happy to help troubleshoot 🙂
I did them as muffins and they came out great! Taste great w no artificial or too eggy taste, although all egg. Maybe the protein powder helps. I ate two, very filling and stored the rest. Great recipe, give ‘em a try.
Best birthday cake ever
I have added little bit extra cinnamon as I love it and have taken off bit of sweetener.
Cream cheese at the top and blueberries on the top as decoration. It was my delicious birthday cake.
Fabulous, couldn’t tell it was low carb. For some reason mine took 45 minutes at 325 F. Worth it.
Great cake especially with the cream cheese frosting!
I make these for my wife, she absolutely loves them!
This is the most requested cake I’m this house! Everyone loves it. It was my birthday cake this year.
Can you use splenda as a sweetener?
You can experiment and see