Healthy Blueberry Breakfast Cake

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt adds creaminess with fewer calories.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

blueberries

🥗Healthier: raspberries

💰Cheaper: frozen blueberries

Frozen blueberries are often more affordable.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is a less processed sweetener.

Preheat oven to 350 degrees F and spray large 9 x 13 baking dish with cooking spray. Set aside.

In a large bowl, add eggs, milk, maple syrup, baking powder, baking soda, salt and vanilla extract. Whisk really well until smooth. Add 2 3/4 cups almond flour reserving 1/4 cup. Mix well with spatula. Batter will be thick.

In a separate large bowl, add blueberries and sprinkle with remaining 1/4 cup almond flour. If blueberries are fresh, make sure to rinse and drain well. Stir gently to coat blueberries in flour. It prevents berries from sinking to the bottom.

Add coated in flour blueberries to batter and gently stir them in. Batter will be thick. Transfer to prepared baking dish and level gently with spatula. Bake for 40 minutes or until bake starts to turn golden brown and toothpick inserted in the middle comes out clean.

Remove from the oven and slice with a bread knife into 8 slices. Then gently loose around the edges and on the bottom with flat spatula.

Serve warm or cold with plain yogurt and a bit of maple syrup, if you wish. Blueberry cake was sweet enough for me but kids went for more maple syrup, of course.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens