There’s nothing quite like the comforting aroma of a homemade cake baking in the oven, especially when it’s one that you can enjoy for breakfast! Today, I’m excited to share a delightful recipe for Blueberry Breakfast Cake. This cake holds a special place in my heart, as it brings back memories of weekend mornings spent with my family, enjoying leisurely breakfasts that turned into brunches. The combination of juicy blueberries and the subtle sweetness of monk fruit sweetener or erythritol creates a perfect balance, making this cake both delicious and health-conscious.
I first discovered this recipe during a family trip to a quaint little bed-and-breakfast in Vermont. The owner, a charming elderly lady, served us the most amazing blueberry breakfast cake that I simply had to get the recipe for. Over the years, I’ve tweaked the recipe to suit our tastes, substituting almond flour for a gluten-free option and adding a creamy layer of cream cheese frosting that my kids absolutely adore.
One of the reasons I love this recipe is its simplicity and versatility. Whether you’re hosting a weekend brunch or just want a sweet treat to start your day, this cake fits the bill. The almond flour gives it a moist, tender crumb, while the blueberries burst with flavor in every bite. And don’t get me started on the cream cheese frosting—it’s the perfect finishing touch, adding a rich, tangy layer that complements the sweetness of the cake.
If you’re like me and enjoy experimenting in the kitchen, feel free to try different variations. Sometimes I’ll add a handful of chopped nuts for a bit of crunch or swap out the blueberries for raspberries when they’re in season. This Blueberry Breakfast Cake is not only a treat for the taste buds but also a wonderful way to bring a bit of joy to your morning routine.
So, let’s dive into this easy and scrumptious recipe that’s sure to become a favorite in your household, just like it has in mine.
Making the Blueberry Breakfast Cake
Ingredients
- 1 tablespoon cinnamon
- 1 teaspoon baking powder
- 4 large eggs
- 2 cups almond flour (blanched almond flour)
- 1/2 teaspoon vanilla extract
- 2 tablespoon coconut oil (melted)
- 1 cup blueberries
- 1/2 cup granulated sweetener of choice (monk fruit sweetener or erythritol)
- 1 cup cream cheese frosting
Directions
- Preheat the oven to 320°F and generously grease an 8-inch cake pan.
- In a large bowl, combine almond flour, cinnamon, and baking powder.
- In a separate bowl, whisk together the eggs, melted coconut oil, sweetener, and vanilla extract until smooth.
- Blend the dry ingredients into the wet mixture until just combined. Carefully fold in the blueberries with a rubber spatula.
- Transfer the batter into the greased cake pan and bake for 25-27 minutes, or until a skewer inserted in the center comes out clean.
- Let the cake cool completely before spreading the cream cheese frosting on top.
FAQs:
Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries if fresh ones are not available. However, make sure to thaw and drain them well before adding to the batter to prevent excess moisture.
What can I substitute for almond flour in this recipe?
If you need an alternative to almond flour, you can use coconut flour or a gluten-free baking mix. Keep in mind that the texture and flavor might slightly change, and you may need to adjust the liquid ingredients.
Is there a vegan substitute for the eggs in this recipe?
To make this recipe vegan, you can replace the eggs with flax eggs or a commercial egg replacer. Use 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water for each egg, letting it sit for a few minutes to thicken.
How should I store the leftover blueberry breakfast cake?
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 5 days. You can also freeze the cake for longer storage, wrapping it tightly in plastic wrap and placing it in a freezer-safe container.
Can I use a different type of sweetener in this recipe?
Yes, you can use other granulated sweeteners such as stevia or regular sugar if you prefer. Adjust the quantity to taste, especially if using a sweeter option like sugar.
What can I use instead of cream cheese frosting?
If you prefer a different topping, you can use a simple glaze made of powdered sweetener and lemon juice, or even a dollop of Greek yogurt or coconut whipped cream for a lighter option.
Blueberry Breakfast Cake
Ingredients
- 1 tablespoon cinnamon
- 1 teaspoon baking powder
- 4 large eggs
- 2 cups almond flour blanched almond flour
- 1/2 teaspoon vanilla extract
- 2 tablespoon coconut oil melted
- 1 cup blueberries
- 1/2 cup granulated sweetener of choice monk fruit sweetener or erythritol
- 1 cup cream cheese frosting
Instructions
- Preheat your oven to 320F. Generously grease an 8-inch cake pan and set aside.
- In a large bowl, mix together the almond flour, cinnamon, and baking powder. In another bowl, whisk the eggs, coconut oil, sweetener, and vanilla extract until smooth.
- Combine the dry ingredients with the wet mixture, folding until just combined. Gently fold in the blueberries using a rubber spatula.
- Pour the batter into the prepared cake pan and bake for 25-27 minutes, or until a skewer inserted in the center comes out clean.
- Allow the cake to cool completely before adding the cream cheese frosting
