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.

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 any granulated sugar of choice
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