Healthy Flourless Lemon Blueberry Breakfast Cake

This healthy flourless lemon and blueberry breakfast cake is bursting with blueberry flavor with a touch of citrus! Slightly dense and fluffy on the inside and tender on the outside, this delicious cake has no butter, oil, flour (or grains!) or sugar! It’s also suitable for those following a vegan, gluten free, sugar free, dairy free, paleo and grain free lifestyle! 

Healthy Flourless Lemon and Blueberry Breakfast Cake- Light and fluffy on the inside, tender on the outside with a hint of citrus; have a guilt free dessert for breakfast- NO butter, oil, flour or sugar! {vegan, gluten free, paleo recipe}- thebigmansworld.com

 

Oh, Jamie Oliver.

Thanks for making a mess in my kitchen. 

Okay, so I shouldn’t blame Jamie Oliver for the mess. I should blame his cookbook which had me confused by misreading a particular word on one of his recipes. 

Last week, I mentioned how I would be sharing my adapted versions of recipes from four of my favorite cookbooks. This week, I was hoping to share a lemon heavy recipe of Jamie’s, however, there really is only so much you can adapt a recipe. Those lemon muffins were more like a souffle, and NOT the nice kind. 

Healthy Flourless Lemon and Blueberry Breakfast Cake- Light and fluffy on the inside, tender on the outside with a hint of citrus; have a guilt free dessert for breakfast- NO butter, oil, flour or sugar! {vegan, gluten free, paleo recipe}- thebigmansworld.com

Anyway, that experiment has been pushed back to a later week. 

Regardless, my mum gave me a plethora of lemons (even though I literally only needed 1/2 of one..) and made it a point of how much it pained her to pluck them from the tree. She then went on to tell me that lemons were going for close to $2 a piece PER LEMON at supermarkets and how she could buy a portable tape player with the number of lemons she gave me. 

A PORTABLE TAPE PLAYER. 

Don’t be envious that my mum is a hipster. 

Anyway, after the lecture, I went home with my goldmine of lemons, failed my recipe adaptation and decided to make myself my favorite lemon treat (this healthy 1 minute Iced Lemon Pound cake) before deciding to try out a less pucker-inducing dish and one which married it to a sweeter fruit- Blueberries. Lemon and blueberry, when done right, are a delicious combination. Done incorrectly, and you guessed it…pucker up sunshine. 

When life hands you lemons, you don’t pucker up like a weasel. You turn it into cake….breakfast style!

Healthy Flourless Lemon and Blueberry Breakfast Cake- Light and fluffy on the inside, tender on the outside with a hint of citrus; have a guilt free dessert for breakfast- NO butter, oil, flour or sugar! {vegan, gluten free, paleo recipe}- thebigmansworld.com

This healthy lemon blueberry cake is designed specifically for breakfast and is the perfect balance of sweet with a small burst of citrus which takes it to the next level! Unlike traditional blueberry and lemon based cakes, this version contains no butter, oil, flour (or grains, if you opt for the paleo option!) or sugar yet you’d never tell- It’s dense, filling and tender on the outside! The frosting is healthy too, and comes with a basic cream cheese option or for those wanting a protein boost, opt for the protein frosting (I use this casein protein powder, this vegan protein powder, and this paleo protein powder as my go-to’s, always!). Depending on which option you go for, this lemon and blueberry breakfast cake is naturally gluten free, vegan, dairy free, sugar free, paleo and grain free! 

HACK! For the original option, I personally love grinding my own gluten free rolled oats into a flour (I swear their texture comes out better than pre-ground ones) but in a pinch, this gluten free oat flour is my favorite. 

Healthy Flourless Lemon and Blueberry Breakfast Cake- Light and fluffy on the inside, tender on the outside with a hint of citrus; have a guilt free dessert for breakfast- NO butter, oil, flour or sugar! {vegan, gluten free, paleo recipe}- thebigmansworld.com

Make this healthy flourless lemon and blueberry breakfast cake and don’t pucker up at the (expensive) lemons.

Pucker up at the (failed) souffle. 

Healthy Flourless Lemon and Blueberry Breakfast Cake
Serves 4
This healthy flourless lemon and blueberry breakfast cake is bursting with blueberry flavor with a touch of citrus! Slightly dense and fluffy on the inside and tender on the outside, this delicious cake has no butter, oil, flour (or grains!) or sugar! It's also suitable for those following a vegan, gluten free, sugar free, dairy free, paleo and grain free lifestyle!
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For the Gluten Free/Vegan/Flourless version
  1. 2 1/4 cups gluten free rolled oats, ground into a flour (2 cups total)
  2. 1/2 cup granulated sweetener of choice (I used a Monk fruit stevia blend)
  3. 1 T baking powder
  4. pinch sea salt
  5. 1 cup milk of choice (I used unsweetened almond milk)
  6. 1 flax egg (can sub for 1 large egg if not vegan)
  7. 1 tsp lemon extract
  8. 6 T nut butter of choice, melted (I used smooth cashew butter)
  9. 1/4-1/2 cup blueberries
  10. 1 T fresh lemon juice
For the Paleo option
  1. 1/2 cup coconut flour
  2. 1 cup unsweetened applesauce
  3. 1/2 tsp baking soda
  4. 1/4 cup maple syrup (can sub for honey or agave)
  5. 1/4 cup cashew butter (can sub for almond butter or coconut oil)
  6. vanilla extract
  7. 4 large eggs, whisked lightly
  8. 1/4-1/2 cup blueberries
  9. 1 T fresh lemon juice
For the protein frosting
  1. 3 scoops vanilla protein powder (see recommendations above)
  2. 1-2 T granulated sweetener of choice (optional)
  3. 1-2 T nut butter of choice (optional)
  4. 1 tsp lemon juice
  5. Milk of choice to form batter
For the coconut butter frosting
  1. 4-6 T coconut butter, melted
  2. 2 T granulated sweetener of choice
  3. 1 tsp lemon juice
  4. Milk of choice to thin out
For the cream cheese frosting
  1. 125-250 grams cream cheese of choice, softened (Thin frosting 125 grams- Thick- 250 grams)
  2. 1/4 cup granulated sweetener of choice (I prefer a monk fruit stevia blend)
  3. Milk of choice to thin out
For the original option
  1. Preheat the oven to 350. Grease a loaf pan or 8 x 8 baking dish with cooking spray and set aside.
  2. In a large mixing bowl, combine the dry ingredients and mix well.
  3. In a small bowl, mix your blueberries with lemon juice until combined. Set aside.
  4. In a seperate small bowl, whisk the milk, lemon extract and egg/flax egg. Pour into the dry mixture. Add the melted nut butter (and honey and applesauce for paleo option) and mix very well until a batter is formed. Fold through the blueberries and mix until just combined.
  5. Pour the blueberry filled batter to evenly cover the baking tray or loaf pan and bake for 25-30 minutes, or until golden brown on top and a toothpick comes on clean. Remove from oven and allow to cool completely (preferably cooled further in the fridge after) before serving or frosting, if desired.
For the paleo option
  1. Preheat the oven to 350. Grease a loaf pan or 8 x 8 baking dish with cooking spray and set aside.
  2. In a large mixing bowl, combine the dry ingredients and mix well.
  3. In a small bowl, mix your blueberries with lemon juice until combined. Set aside.
  4. In a seperate small bowl whisk the lemon extract and eggs. Pour into the dry mixture. Add the melted nut butter, honey and applesauce and mix very well until a batter is formed. Fold through the blueberries and mix until just combined.
  5. Pour the blueberry filled batter to evenly cover the baking tray or loaf pan and bake for 45-55 minutes*, or until golden brown on top and a toothpick comes on clean. Remove from oven and allow to cool completely (preferably cooled further in the fridge after) before serving or frosting, if desired.
  6. To make the frostings: Combine all ingredients except milk and mix well. Add milk, one tablespoon at a time until a thick frosting is formed.
Notes
  1. * Depending on which coconut flour brand you use, this has had an effect on the cooking time for the paleo option. Keep an eye on it- For me, it took 45 minutes but others in similar recipes have mentioned it taking up to 55 minutes.
  2. Breakfast cake is freezer friendly- It's best kept in the refrigerator. If you decide to use the frosting(s), it's best to keep them separate.
The Big Man's World ® https://thebigmansworld.com/
More delicious citrus-spiked or blueberry recipes? Gotcha covered!

Healthy 1 Minute Iced Lemon Pound Cake

Healthy 1 Minute Iced Lemon Pound Cake {STARBUCKS COPYCAT}- Moist, fluffy and less than 100 calories, this cake takes 1 minute with an oven version too! {vegan, gluten-free + paleo option!}

Healthy Flourless Lemon Poppy Seed Breakfast Cake

Healthy Flourless Lemon Poppy Seed Breakfast Cake- Light and fluffy on the inside, tender on the outside, an accidentally healthy breakfast, dessert or snack- Absolutely NO butter, oil, flour or sugar! {vegan, gluten free, paleo recipe}- thebigmansworld.com

Healthy 1 Minute Lemon Poppy Seed Muffin

Healthy 1 minute Lemon Poppyseed Muffin- Moist and fluffy on the inside and tender on the outside, these have NO butter, oil or sugar in them but you'd never tell- Oven option too! {vegan, gluten free, paleo recipe}- thebigmansworld.com

Healthy Flourless Lemon and Blueberry Breakfast Cake- Light and fluffy on the inside, tender on the outside with a hint of citrus; have a guilt free dessert for breakfast- NO butter, oil, flour or sugar! {vegan, gluten free, paleo recipe}- thebigmansworld.com

Have you over-adapted a recipe resulting in failure?

Did you ever have a portable tape player? I think when I was in primary school, they were just being phased out! 

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The Big Man’s World ® Arman Liew owns the copyright on all images and text and does not allow for its original recipes, pictures and content to be reproduced anywhere other than this site unless authorization is given. If you enjoyed this recipe and would like to publish it on your own website, please re-write it, in your own words and link back to my site and recipe page. Copying and/or pasting full recipes and pictures to social media or personal blogs is strictly prohibited. Read my disclosure and copyright policy. This post may contain affiliate links.

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Clean eating diet food Healthy Gluten Free Recipes Healthy Paleo Recipes Healthy Vegan Recipes recipe

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16 thoughts on “Healthy Flourless Lemon Blueberry Breakfast Cake

  1. I had the portable tape player when I was a kid and would wear it on a lanyard around my neck (gotta keep the hands free for dancing ya know) and walk all over my heard singing (yelling) Bible songs at the top of my lungs. The only music my dad would let me listen to was children’s gospel, so I made it work. I can even make hipsters look lame with that. 🙂

  2. I’ve seen Jamie Oliver EVERYWHERE. Most of the bloggers I follow have recreated or adapted at least ONE of his recipes! And we’ve been contemplating on buying my dad a record player because he does own a few old records that haven’t been played in ages!

    BTW, this cake looks so fluffy and delicious! I love lemon and blueberries in a combination, especially in cakes!

  3. This cake looks fluffy and delicious! I would definitely eat this any time of the day, along with your cinnamon doughnuts — let me know when to expect the shipment! Lol 🙂

  4. Lemon + blueberry is such a good combo, Arman! It’s a good thing your Mum thought of you and got you some lemons to make these bad boys though. I mean, cake. For breakfast. Also, I just got a mental picture of your mom rocking down the sidewalk with one of those huge boomboxes on her shoulder. She was playing some early 90’s rap music.

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