Quick Description
This Blueberry Breakfast Cake is the perfect way to start your day! With a soft, moist texture and bursting with fresh blueberries, it’s a delicious and nutritious treat. Ideal for breakfast or as a snack, this cake is simple to make and can be enjoyed by the whole family. Plus, it’s naturally sweetened and lightened up to keep you feeling satisfied without the guilt.
Servings & Timing
- Servings: 8–10
- Prep Time: 10 minutes
- Bake Time: 30–35 minutes
- Total Time: 40–45 minutes
Ingredients List
- 1 3/4 cups all-purpose flour (or a gluten-free blend)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsweetened applesauce (or 1/4 cup coconut oil for added richness)
- 1/2 cup maple syrup (or honey)
- 1/2 cup unsweetened almond milk (or any milk of choice)
- 1 large egg (or flax egg for vegan)
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries (plus extra for topping)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9-inch round or square cake pan or line it with parchment paper.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk together the applesauce (or coconut oil), maple syrup, almond milk, egg (or flax egg), and vanilla extract until smooth.
Step 4: Combine Wet and Dry Ingredients
Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
Step 5: Fold in Blueberries
Gently fold in the blueberries, being careful not to smash them. If using frozen blueberries, do not thaw them before adding to the batter to prevent color bleeding.
Step 6: Bake
Pour the batter into the prepared pan and smooth the top with a spatula. Top with additional blueberries for a decorative touch. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
Step 7: Cool and Serve
Allow the cake to cool for 10 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature.
Additional Notes
- Make It Vegan: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and ensure your milk is plant-based.
- Extra Flavor: Add a pinch of cinnamon or nutmeg for a warm, spiced flavor. You can also stir in some lemon zest to complement the blueberries.
- Sweetness Adjustment: If you prefer a sweeter cake, you can add a little more maple syrup or sweetener of choice.
Dietary Info
- Low-Sugar: This cake is naturally sweetened with maple syrup and applesauce, making it a healthier choice for a morning treat.
- Gluten-Free Option: Use a gluten-free flour blend to make this cake gluten-free.
- Low-Fat: Using applesauce instead of oil or butter reduces the fat content without compromising the texture.
- High in Fiber: With the addition of blueberries and whole grains (if using whole-wheat flour), this cake is a good source of fiber.
Recipe Variations & Serving Suggestions
- Topping Ideas: Top with a dollop of Greek yogurt or a drizzle of honey for added creaminess.
- Add Nuts: Add chopped walnuts or almonds for extra crunch.
- Make It Into Muffins: Pour the batter into muffin tins for easy grab-and-go servings. Bake for about 18–20 minutes.
Storage & Make-Ahead
- Storage: Store leftovers in an airtight container at room temperature for 2–3 days or refrigerate for up to a week.
- Freezing: Freeze slices in a freezer-safe bag or container for up to 1 month. Thaw in the fridge or microwave before serving.
