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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.

Ingredients

Scale

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

Find it online: https://bakedbylisa.com/blueberry-breakfast-cake-recipe/