This blueberry breakfast cake is moist, fluffy, and loaded with juicy blueberries! Perfect for breakfast, no one will know that it is both keto and low carb!
Preheat the oven to 160C/320F. Grease an 8-inch cake pan generously and set aside.
In a large mixing bowl, add your dry ingredients and mix well. In a separate bowl, whisk your eggs, coconut oil, granulated sweetener, 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
This makes a single layer cake with frosting. For a layer cake, double the ingredients.* See the body of the post for a vegan and flourless option. TO STORE: Leftover blueberry cake should be stored in the refrigerator, in a sealable container, or covered. It will keep well for up to 5 days.TO FREEZE: Freeze leftover slices in ziplock bags, and store in the freezer for up to 6 months.