Go Back
+ servings
Blueberry pancakes on a plate with a fork.
4.89 from 9 votes

Blueberry Breakfast Cake

Blueberry breakfast cake is a wonderful way to start the day! It's made with basic ingredients such as flour, honey, blueberries, and oil.
Prep 10 minutes
Cook 30 minutes
Total 40 minutes
Fat 5
Carbs 38
Protein 4
Yield 9

Ingredients

Dry

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

Instructions

  • Preheat the oven to 350ºF and line an 8x8-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.

Tips & Notes

  • 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.

Watch it

Nutrition Facts

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