Blueberry Breakfast Cake

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Start your day off right with a delicious blueberry breakfast cake! It’s simple to make with everyday ingredients like flour, honey, fresh blueberries, and oil.

Imagine waking up to the aroma of a freshly baked blueberry breakfast cake, perfectly sweetened and paired with a steaming cup of coffee. You can bake it in a square pan to share with friends or prepare it ahead for a week’s worth of breakfasts.

Our blueberry breakfast cake recipe is not only crowd-friendly but also a sneaky way to get some fruit into your morning routine.

What’s great about this recipe is that it uses basic ingredients you likely already have and can be customized with additional toppings to suit your taste.

Blueberry Breakfast Cake

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast
Servings 9


Dry Ingredients

  • 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 Ingredients

  • 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


  • Preheat oven to 350ºF and line an 8×8-inch pan with parchment paper.
  • In a large bowl, combine all dry ingredients (except for a handful of blueberries) and whisk together. Set aside.
  • Cream together brown sugar, avocado oil, vanilla, and honey. Mix in eggs and almond milk.
  • Slowly add dry ingredients to wet ingredients and mix until combined.
  • Pour batter into the lined baking pan and bake for 25-30 minutes.
  • Allow the cake to cool for a few minutes, then transfer it to a cooling rack using the parchment paper.
  • Add optional toppings like maple syrup or fresh blueberries before serving.


  • You can use melted coconut oil or vegetable oil instead of avocado oil.
  • Baking time may vary depending on your oven and altitude.
  • The serving size will vary based on how you slice the breakfast cake.
  • To freeze, let the cake cool, slice into squares, and store in a freezer-safe container for up to 3 months.

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