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Blueberry Breakfast Cake

Course Breakfast
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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.