This perfectly sweetened blueberry breakfast cake is the perfect way to start your morning alongside a giant cup of coffee.
Mix up your ingredients and bake it in a square pan to serve a crowd or meal prep your breakfast for the week.
Our blueberry breakfast cake recipe is an easy way to feed a crowd, while sneaking in a serving of fruit.
We love that it calls for basic ingredients that you probably already have on hand and can be easily customizable to add additional ingredients to make it your own.
What is in this blueberry breakfast cake?
This breakfast cake is sweetened with honey, a little brown sugar, and bursting blueberries. It’s made with simple ingredients such as flour, avocado oil, eggs, and almond milk.
Substitues & Variations
We tested this recipe with white whole wheat flour as well and the substitute works 1:1. You can also try subbing 1:1 for gluten-free all-purpose flour.
If you’re hoping to nix the brown sugar, try subbing that for coconut sugar.
You can use a different oil such as vegetable, coconut, or olive oil in place of the avocado oil.
Variations
- Add another fruit such as banana, raspberries, or strawberries.
- Top it with dark chocolate chips.
- Mix in 1/4 cup of peanut butter.
- Amp up the protein with 2 tablespoons of your favorite collagen or protein powder.
More of our Favorite…
Breakfast Cake Recipes
- Sheet Pan Pancakes
- Banana Breakfast Cake
- Pumpkin Breakfast Cake
- Apple Cake
- Coffee Cake
We recommend storing leftover breakfast cake in an airtight container in a cool, dark place for around 2 days. If you’re hoping to make it last even longer, you can store it in the refrigerator.
Let the breakfast cake cool completely. Then, tightly wrap it in a piece of tin foil removing as much air as possible. Freeze for up to 3 months.
When you’re ready to eat, let it thaw overnight in the fridge. We recommend briefly heating it up in the microwave before serving.
Serving Suggestions
Serve this delicious breakfast recipe with pour over coffee or French press. I loved topping mine with a drizzle of honey and a little butter along side bacon.
PrintDry
- 1.5 cups all-purpose flour
- 1 pint fresh blueberries
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
Wet
- ¼ cup brown sugar
- 2 tablespoons avocado oil vegetable or coconut oil work, too
- 1 teaspoon vanilla extract
- 1/4 cup honey
- 2 large eggs
- 1.25 cups unsweetened almond milk or oat milk
Optional Toppings
- Maple syrup or honey
- Fresh Blueberries
- Preheat the oven to 350ºF and line an 8×8-inch pan with parchment paper. Set aside
- Add all of the dry ingredients (minus a handful of blueberries) to a large bowl and whisk to combine. Set aside.
- Cream together the brown sugar, avocado oil, vanilla, and honey. Mix in the eggs and almond milk.
- Slowly add the dry ingredients to the wet ingredients and mix until combined.
- Pour the batter into the lined baking pan and bake for 25-30 minutes.
- Remove from the oven and let it rest for a few minutes. Lift the parchment paper straight up and transfer the blueberry breakfast cake to a cooling rack.
- Add optional toppings and enjoy warm or cold.
- This recipe was updated on July 27, 2023.
- Melted coconut oil or vegetable oil can be used as a substitute for avocado oil. If you are using coconut oil, add it to the bread batter after you have mixed the wet and dry ingredients.
- Baking time may vary based on oven and altitude.
- The serving size will vary by how large the breakfast cake is sliced.
- Freezing instructions. Let the breakfast cake cool and slice it into squares. Place in a freezer-safe container and store in the freezer for up to 3 months.
