Blueberry Breakfast Cake Recipe

Introduction

This blueberry breakfast cake is a delightful way to start your day with a burst of fresh fruit and warm cinnamon flavor. Made with almond flour and lightly sweetened, it’s a moist, wholesome treat that feels indulgent yet nourishing.

Ingredients

• 2 cups almond flour
• 1 tablespoon cinnamon
• 1 teaspoon baking powder
• 4 large eggs
• 2 tablespoons 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

1. Step 1: Preheat the oven to 160°C (320°F). Generously grease an 8-inch square cake pan and set it aside.
2. Step 2: In a large mixing bowl, combine the almond flour, cinnamon, and baking powder. Stir well to blend the dry ingredients.
3. Step 3: In a separate bowl, whisk together the eggs, melted coconut oil, allulose (or sugar), and vanilla extract until fully combined.
4. Step 4: Fold the wet mixture into the dry ingredients, mixing gently until combined. Use a rubber spatula to carefully fold in the blueberries without crushing them.
5. Step 5: Pour the batter into the prepared cake pan, spreading it evenly. Bake for 25 to 27 minutes, or until a skewer inserted in the center comes out clean.
6. Step 6: Allow the cake to cool completely in the pan before removing it. Frost with cream cheese frosting if desired, then slice and serve.

Tips & Variations

• For extra moisture, substitute half of the coconut oil with applesauce.
• Use fresh or frozen blueberries; if frozen, fold them in frozen to prevent color bleed in the batter.
• Try adding a tablespoon of lemon zest to brighten the flavor.
• For a nut-free version, experiment with oat flour instead of almond flour, though texture will vary.

Storage

Store leftover cake in an airtight container in the refrigerator for up to 4 days. If frosted, refrigeration is necessary. Reheat slices gently in a microwave for about 15 seconds or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond flour?

Yes, you can substitute all-purpose or whole wheat flour, but the texture and flavor will differ. Almond flour adds moisture and a subtle nutty taste.

Is this cake gluten-free?

Yes, using almond flour keeps this recipe gluten-free, perfect for those with gluten sensitivities.

Blueberry Breakfast Cake Recipe

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★★★★★

4.5 from 54 reviews

This delicious Blueberry Breakfast Cake combines the nutty flavor of almond flour with the natural sweetness of blueberries, lightly spiced with cinnamon. Perfect for a wholesome morning treat, this cake is moist, flavorful, and optionally topped with a rich cream cheese frosting for an indulgent finish.

• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 27 minutes
• Total Time: 37 minutes
• Yield: 8 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups almond flour
• 1 tablespoon cinnamon
• 1 teaspoon baking powder

Wet Ingredients

• 4 large eggs
• 2 tablespoons coconut oil, melted
• 1/2 teaspoon vanilla extract
• 1/2 cup allulose or any granulated sugar of choice

Add-Ins and Toppings

• 1 cup blueberries
• 1 cup cream cheese frosting (optional)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 160°C (320°F). Generously grease an 8-inch square cake pan with oil or butter to prevent sticking, then set it aside.
2. Mix Dry Ingredients: In a large mixing bowl, combine the almond flour, cinnamon, and baking powder thoroughly to distribute the leavening and spice evenly throughout.
3. Combine Wet Ingredients: In a separate bowl, whisk together the eggs, melted coconut oil, allulose (or chosen granulated sugar), and vanilla extract until the mixture is smooth and well combined.
4. Combine Wet and Dry Mixtures: Gradually fold the wet ingredients into the dry ingredients using a spatula, mixing gently until just combined to avoid overworking the batter.
5. Add Blueberries: Carefully fold in the blueberries using a rubber spatula, ensuring they are evenly distributed without bruising.
6. Transfer to Pan and Bake: Pour the batter into the prepared cake pan, spreading evenly. Bake in the preheated oven for 25-27 minutes or until a skewer inserted into the center comes out clean.
7. Cool and Frost: Allow the cake to cool completely in the pan on a wire rack. Once cooled, spread cream cheese frosting evenly over the cake if desired, then slice and serve.

Notes

• For a sweeter cake, you can increase the sugar if preferred.
• You can substitute blueberries with other berries like raspberries or blackberries.
• This cake is best stored covered at room temperature and consumed within 2 days or refrigerated for up to 5 days.
• To keep it dairy-free, omit the cream cheese frosting or substitute with a vegan frosting.
• Make sure not to overmix the batter after adding the almond flour to keep the texture light.

Keywords: Blueberry breakfast cake, almond flour cake, low sugar breakfast, gluten free breakfast cake, healthy blueberry cake