Blueberry Breakfast Cake
A moist, gluten-free breakfast cake packed with juicy blueberries and almond flour, sweetened naturally for a healthy and delicious start to your day.
- Prep Time: 10 min
- Cook Time: 27 min
- Total Time: 35 min
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Gluten Free, Vegetarian
Ingredients
Scale
2 cups almond flour
1 tablespoon cinnamon
1 teaspoon baking powder
4 large eggs
2 tablespoon 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, see notes for dairy-free version)
Instructions
- Preheat the oven to 160C/320F. Grease an 8-inch square pan generously and set aside.
- In a large bowl, mix almond flour, cinnamon, and baking powder.
- In a separate bowl, whisk eggs, coconut oil, allulose, and vanilla extract until combined.
- Fold the wet ingredients into the dry ingredients until just combined.
- Gently fold in the blueberries with a spatula.
- Transfer batter to the prepared pan and bake for 25-27 minutes, or until a skewer comes out clean.
- Let the cake cool completely in the pan before slicing or frosting.
Notes
- For a dairy-free frosting, blend soaked cashews with a touch of maple syrup and lemon juice.
- Using frozen blueberries? Do not thaw; toss in a little almond flour first to prevent sinking.
- Store leftovers in an airtight container in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 158 kcal
- Sugar: 2 g
- Sodium: 59 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 62 mg
Find it online: https://maxketokitchen.com/blueberry-breakfast-cake/