Breakfast Cake

This blueberry breakfast cake is subtly sweet, filling, and nutritious. It’s easy to make, freezes well and is a great make-ahead breakfast for busy weekday mornings. It also makes a delicious addition to any brunch menu.

Main ingredients in this breakfast cake

I like using whole wheat flour when making this cake but you can substitute all purpose flour if you prefer.

I used unsweetened almond milk in this cake but you can substitute any type of unsweetened milk you prefer.

I sweetened this cake with maple syrup. You can substitute other liquid sweeteners such as agave if you prefer.

I used fresh blueberries in this cake but any type of berry or chopped fruit works too. Raspberries, blackberries, or chopped strawberries, peaches, or apples would all be delicious alternatives.

This recipe calls for melted coconut oil. You can substitute other oils such as olive oil or avocado oil if you like.

A thick slice of breakfast cake on a white plate.

How to make it

Start by preheating the oven to 350 degrees Fahrenheit. Next you’ll add the whole wheat flour, baking powder, and salt to a large mixing bowl, then mix well.

Add the almond milk, maple syrup, vanilla extract, and melted coconut oil, then use a whisk to mix well.

Raw cake batter in a large glass bowl.

Add the blueberries, then gently stir.

Blueberry cake batter in a glass mixing bowl.

Transfer the batter to a 9 inch baking pan lined with parchment paper, then use a spatula or the back of a spoon to spread the batter into an even layer.

Raw cake batter in a round metal baking pan.

Bake the cake at 350 degrees Fahrenheit for 40 minutes or until a toothpick inserted into the center of the cake looks dry upon removal, then let it cool to room temperature before removing from the pan and serving.

Cake in a round metal pan.

Optional additions

Add 1/2 cup of pumpkin seeds, sunflower seeds, chopped pecans, or chopped walnuts to the batter, if desired.

Storage and freezing

Store this breakfast cake in an airtight container in the fridge for up to three days or freeze it for up to six months.

A large slice of blueberry cake on a plate.

More breakfast recipes to try

Breakfast Cake

This blueberry breakfast cake is subtly sweet, moist, and delicious. It's filling, nutritious, and easy to make.
Course Breakfast
Cuisine American
Prep Time 12 minutes
Cook Time 40 minutes
Total Time 52 minutes
Servings 12
Calories 171.8kcal

Equipment

  • 9 inch baking pan
  • Parchment paper

Ingredients

  • 2 1/2 cups whole wheat flour
  • 1 cup blueberries (or substitute your preferred berry or chopped fruit)
  • 1 1/2 cups unsweetened almond milk (or substitute your preferred milk)
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil, melted (or substitute your preferred oil)
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • Add the whole wheat flour, baking powder, and salt to a large mixing bowl, then mix well.
  • Add the almond milk, maple syrup, vanilla extract, and melted coconut oil, then use a whisk to mix well.
  • Add the blueberries, then gently stir.
  • Transfer the batter to a 9 inch baking pan lined with parchment paper.
  • Use a spatula or the back of a spoon to spread the batter evenly in the pan.
  • Bake at 350 degrees Fahrenheit for 40 minutes or until a toothpick inserted into the center of the cake looks dry upon removal.

Notes

  • Store this breakfast cake in an airtight container in the fridge for up to three days or freeze it for up to six months.
  • Optional additions: add 1/2 cup of pumpkin seeds, sunflower seeds, chopped pecans, or chopped walnuts to the batter, if desired.

Nutrition

Serving: 1Slice | Calories: 171.8kcal | Carbohydrates: 29.2g | Protein: 3.6g | Fat: 5.5g | Saturated Fat: 3.9g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 0.6g | Sodium: 113.2mg | Potassium: 131.1mg | Fiber: 3.1g | Sugar: 9.4g | Vitamin A: 8.9IU | Vitamin C: 1.2mg | Calcium: 100.6mg | Iron: 1mg