Start Your Day Right: Easy & Delicious Healthy Blueberry Breakfast Cake

By:

Julia Pacheco

Indulge in a wholesome and delightful morning treat with our Healthy Blueberry Breakfast Cake. This tender, lightly sweetened cake is brimming with juicy blueberries, offering a burst of flavor in every bite. Crafted with nutritious ingredients like whole wheat flour, oats, and Greek yogurt, it’s the perfect way to kickstart your day with energy and a touch of sweetness. Whether you enjoy it for breakfast, brunch, or a healthy snack, this cake is sure to become a family favorite. It’s incredibly easy to make, making it ideal for busy mornings or meal prepping for the week ahead.

Prep:

10 minutes

Cook:

50 minutes

Total:

1 hour

Servings:

9
servings

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Why You’ll Love This Healthy Blueberry Breakfast Cake

This isn’t just any cake; it’s a breakfast revolution! Packed with wholesome ingredients, this blueberry cake offers a guilt-free indulgence that will make your mornings brighter. You’ll love its tender texture, the natural sweetness from honey, and the juicy bursts of fresh blueberries. It’s incredibly simple to prepare, perfect for busy individuals or families looking for a nutritious yet delicious breakfast option that can be enjoyed throughout the week. Say goodbye to dull breakfasts and hello to a cake that nourishes your body and delights your taste buds!

Ingredients

Gathering your ingredients is the first step to creating this delightful breakfast cake. Each component plays a vital role in achieving its perfect texture, flavor, and nutritional profile. Ensure all ingredients are at room temperature for optimal mixing.

▢

1 ¼
cups
whole wheat flour – *Provides a wholesome base and added fiber compared to all-purpose flour.*
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1 ¼
cup
old fashioned rolled oats – *Adds a delightful chewy texture and more dietary fiber.*
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1 ½
tsp
baking powder – *Essential for a light and airy texture.*
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½
tsp
baking soda – *Works with the Greek yogurt to help the cake rise.*
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1
dash
salt – *Enhances the overall flavors of the cake.*
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1
cup
vanilla greek yogurt – *Adds moisture, tang, and a protein boost. Vanilla flavor complements the blueberries beautifully.*
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¼
cup
almond milk,
or regular milk – *Thins the batter to the perfect consistency.*
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2
eggs – *Binds the ingredients together and adds richness.*
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1
tsp
vanilla extract – *A foundational flavor enhancer that pairs well with blueberries.*
▢

½
cup
honey – *A natural sweetener that offers a subtle floral note and moistness.*
▢

⅓
cup
melted coconut oil – *Contributes moisture and a delicate flavor. Ensure it’s cooled slightly before adding to wet ingredients.*
▢

1 ½
cup
fresh blueberries – *The star of the show! Provides juicy sweetness and antioxidants. Frozen blueberries can also be used, but don’t thaw them first.*

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Instructions

Follow these simple steps to bake a perfectly moist and flavorful healthy blueberry breakfast cake. Precision is key, but don’t be afraid to enjoy the process!

1. Prepare Your Oven: Preheat your oven to 350 degrees F (175 degrees C). This ensures the oven is at the correct temperature when the cake goes in, promoting even baking.
2. Combine Dry Ingredients: In a medium-sized mixing bowl, add the whole wheat flour, old-fashioned rolled oats, baking powder, baking soda, and a dash of salt. Whisk these dry ingredients thoroughly until they are well combined. This step ensures that the leavening agents are evenly distributed, leading to a consistent rise in your cake. Set this bowl aside.
3. Mix Wet Ingredients: In a separate medium-sized bowl, combine the vanilla Greek yogurt, honey, melted coconut oil (make sure it’s not hot), eggs, and almond milk (or regular milk). Stir these wet ingredients together until they are smooth and fully incorporated. Now, gradually add the dry ingredients mixture into the wet ingredients bowl. Stir gently until just combined. Be careful not to overmix, as this can lead to a tough cake. Finally, carefully fold in the fresh blueberries. If using frozen blueberries, do not thaw them first; add them directly to the batter.
4. Bake the Cake: Lightly grease an 8×8 inch (20×20 cm) baking dish with butter or cooking spray. Pour the cake mixture evenly into the prepared dish. Transfer to the preheated oven and bake for 40-50 minutes, or until the center is set. You can test for doneness by inserting a toothpick into the center; if it comes out clean, the cake is ready.
5. Serve and Enjoy: Once baked, remove the cake from the oven and let it cool slightly before serving. For an extra touch of deliciousness, we love to pour a little bit of milk over the top and add a generous drizzle of maple syrup. Slice and enjoy your warm, wholesome blueberry breakfast cake!

Tips for the Best Healthy Blueberry Breakfast Cake

Don’t Overmix: Overmixing the batter can develop the gluten in the flour, resulting in a tough cake. Mix until just combined.
Room Temperature Ingredients: Ensure eggs and Greek yogurt are at room temperature. This helps them incorporate more smoothly into the batter, leading to a more uniform texture.
Coat Blueberries (Optional): If you find your blueberries sinking to the bottom, try tossing them with a tablespoon of flour before folding them into the batter. This helps them suspend evenly throughout the cake.
Check for Doneness: Ovens can vary. Always use the toothpick test to confirm the cake is fully baked and cooked through.
Cooling Time: Allow the cake to cool in the pan for about 10-15 minutes before slicing. This helps it firm up and prevents it from crumbling.

Ingredient Substitutions & Variations

Flour: While whole wheat flour is recommended for its health benefits, you can use a 1:1 gluten-free flour blend for a gluten-free version, or half all-purpose flour for a lighter texture.
Oats: Quick oats can be used in a pinch, but old-fashioned rolled oats provide the best texture.
Milk: Any dairy or non-dairy milk (soy milk, oat milk) can be substituted for almond milk.
Sweetener: Maple syrup can be used instead of honey for a slightly different flavor profile. Adjust to taste.
Oil: Unsweetened applesauce or mashed banana can replace half of the coconut oil for an even lower-fat option, but it will slightly change the cake’s texture and flavor.
Berries: Feel free to experiment with other berries like raspberries or a mixed berry blend.
Add-ins: A sprinkle of lemon zest can enhance the blueberry flavor, or a handful of chopped nuts (walnuts, pecans) can add extra crunch and healthy fats.

Serving Suggestions

This healthy blueberry breakfast cake is incredibly versatile. Enjoy it warm or at room temperature. It’s delicious on its own, but here are a few ideas to elevate your experience:

With a Drizzle: A light drizzle of milk or maple syrup (as suggested in the recipe) adds extra moisture and sweetness.
Yogurt Topping: A dollop of extra Greek yogurt on top provides a creamy, tangy contrast.
Fruit Medley: Serve alongside a fresh fruit salad for a vibrant and nutrient-rich meal.
Coffee or Tea: It pairs perfectly with your morning coffee or a soothing cup of tea.

Storage and Meal Prep

This cake is excellent for meal prepping and enjoying throughout the week. Store any leftovers in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to 5 days. You can also slice the cake into individual portions and freeze them for a quick, healthy breakfast on demand. Simply thaw a slice overnight in the refrigerator or warm gently in the microwave.

Video

Watch Julia Pacheco demonstrate how to prepare this delicious and healthy breakfast cake in this helpful video tutorial. Visual guidance can often make the baking process even easier!

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation. For precise dietary needs, consult a qualified nutritionist.

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