Fluffy Blueberry Breakfast Cake Recipe

This naturally sweetened blueberry breakfast cake is an ideal way to begin the day, especially when paired with a large cup of coffee. It’s easy to mix, bakes up beautifully in an 8×8 pan, and is great for serving a crowd or prepping breakfasts for the week.

The recipe uses simple, everyday ingredients and can be customized with additional mix-ins or toppings to suit your taste.

What is in this blueberry breakfast cake?

This breakfast cake gets its sweetness from honey and a touch of brown sugar, along with juicy fresh blueberries. The batter is made from all-purpose flour, a small amount of oil (avocado, vegetable, or coconut), eggs, and unsweetened almond milk (or oat milk). A hint of vanilla adds warmth and depth of flavor.

Substitutes & variations

There are a number of easy swaps you can use without changing the recipe’s texture or flavor too much:

• Use white whole wheat flour in a 1:1 ratio for a slightly nuttier taste and more fiber.
• Swap in a certified gluten-free all-purpose flour blend, also 1:1, for a gluten-free version.
• Replace brown sugar with coconut sugar to reduce refined sugar while keeping a caramel-like flavor.
• Use melted coconut oil, vegetable oil, or olive oil instead of avocado oil. If using solid coconut oil, melt it first and add after combining wet and dry ingredients.

More ways to customize

• Add different fruit: mashed banana, raspberries, or sliced strawberries work nicely.
• Stir in dark chocolate chips for an indulgent touch.
• Swirl in 1/4 cup peanut butter for a richer loaf.
• Boost protein by mixing in 2 tablespoons of collagen or protein powder.

Storage

Store leftover cake in an airtight container at room temperature in a cool, dark place for up to 2 days. For longer storage, keep it refrigerated; it will stay fresh several days longer when chilled.

Freezer directions

Allow the cake to cool completely, then slice into portions and wrap tightly in foil or place slices in a freezer-safe container, removing as much air as possible. Freeze for up to 3 months. Thaw overnight in the refrigerator and warm briefly in the microwave or oven before serving.

Serving suggestions

Serve this cake warm or at room temperature. It’s excellent alongside a pour-over or French press coffee. Finish with a light pat of butter and a drizzle of honey or maple syrup, and serve with crispy bacon for a savory contrast. Fresh blueberries on top add color and freshness.

Blueberry Breakfast Cake

Blueberry breakfast cake is a simple, satisfying morning treat. It’s made with flour, honey, fresh blueberries, and basic pantry ingredients.

Author: Lee Funke

Prep: 10 mins • Cook: 30 mins • Total: 40 mins • Servings: 9

Ingredients

Dry

• 1 1/2 cups all-purpose flour
• 1 pint fresh blueberries (reserve a few for the top)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt

Wet

• 1/4 cup brown sugar
• 2 tablespoons avocado oil (or vegetable or coconut oil)
• 1 teaspoon vanilla extract
• 1/4 cup honey
• 2 large eggs
• 1 1/4 cups unsweetened almond milk (or oat milk)

Optional toppings

• Maple syrup or honey
• Extra fresh blueberries

Instructions

1. Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper; set aside.
2. In a large bowl, whisk together the dry ingredients, reserving a small handful of blueberries to press on top if desired.
3. In a separate bowl, cream the brown sugar, oil, vanilla, and honey. Add the eggs and almond milk, mixing until smooth.
4. Gradually fold the dry ingredients into the wet mixture until just combined. Gently fold in the blueberries.
5. Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
6. Remove from the oven and let the cake rest for a few minutes. Lift it from the pan using the parchment and transfer to a cooling rack to cool slightly.
7. Add any optional toppings and serve warm or cold.

Tips & notes

• Melted coconut oil or vegetable oil can substitute for avocado oil. If using solid coconut oil, melt and add it after the wet and dry ingredients are combined.
• Baking time may vary with oven differences and altitude—watch for a lightly golden top and a clean toothpick test.
• Serving size depends on how large you slice the cake.
• To freeze: cool completely, slice into squares, and store in a freezer-safe container for up to 3 months.
• This recipe was updated on July 27, 2023.

Nutrition (approximate per serving)

Calories: 205 kcal • Carbohydrates: 38 g • Protein: 4 g • Fat: 5 g • Fiber: 2 g • Sugar: 19 g

Nutrition information is an approximation and should be used only as a general guide.