Blueberry Breakfast Cake

My blueberry breakfast cake is your excuse to have cake first thing in the morning! It uses wholesome ingredients and topped with an optional cream cheese frosting.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 158kcal

Author Arman Liew

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

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.

Nutrition