Blueberry Breakfast Cake
Servings 9
Ingredients
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
Instructions
- 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.
Notes
- 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.