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.
Servings: 9
Ingredients
Dry
- 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
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.
Video
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.
Nutrition
Calories: 205kcal | Carbohydrates: 38g | Protein: 4g | Fat: 5g | Fiber: 2g | Sugar: 19g