How do you like to spend your weekends? Do you laze around in your pyjamas on Saturday morning; make dinner reservations at your favorite restaurant; have a special activity with the family? However you spent this past one, I hope it was nice! We do a variety around here – but one thing’s for sure, there is usually some sort of baking that will happen. This weekend, Little A. and I woke up early on Sunday and made our way into the kitchen. He wanted to make cake; I wanted breakfast – so we compromised and made a blueberry breakfast cake.

We had a couple of pints of fresh blueberries in the fridge that made perfect sense to use in our cake, not to mention snack on while we were baking. With a few simple ingredients, small hands stirring, and twenty-some minutes of peeking through the stove window – our delicious breakfast cake was ready. Little A. couldn’t have been prouder nor more pleased with eating cake for brekky.

I love how much he enjoys the process of baking or cooking in the kitchen with me. It’s a special thing that him and I share – and as a Mama, it makes me happy to see him light up while participating in something that I’m also passionate about. He’s getting quite skilled for a little man, if I do say so myself 😉

Gluten-Free Blueberry Breakfast Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Emily Smith
Total Time: 35 minutes

Print Recipe

Description

Have your cake and eat it too – for breakfast! A healthy, fruit-filled cake that tastes like a cross between muffins and scones.

Ingredients

Scale

1 1/2 cup of gluten-free oats
1 cup of all purpose gluten-free flour
1 teaspoon of baking powder
1 cup of almond milk
1/4 cup of virgin coconut oil (liquid)
3 eggs
1/4 cup of raw honey or raw sugar
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1 1/2 cups of fresh bluebberies

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350 F.
Grease two 8 inch cake pans.
In a small mixing bowl, whisk eggs and oil.
In a large mixing bowl, combine flour, oats, spices, baking powder. Stir.
Pour in almond milk and honey (or sugar). Stir slowly.
Add in whisked eggs.
Gently add in blueberries.
Split the mixture into two prepared cake pans.
Tap the sides to ensure even distribution.
Bake for 25-28 minutes or until centre comes out clean with a knife.
Let cool (10-15 minutes) before serving.

Notes

Blueberries can easily be substituted for favorite fruit, nuts, raisins, or dark chocolate chips.

Prep Time: 10
Cook Time: 25

Author
Recent Posts

Emily Smith

Emily Smith is the Editor of The Best of This Life who has been writing in the lifestyle niche and creating delicious recipes for over 10 years. Her work has been featured on BRIT + CO, Today's Parent, Chatelaine, Huffington Post, The Pioneer Woman, and Food Bloggers of Canada. She writes about family, food, entertaining, home decor, wellness, travel and a litany of other topics. She loves sharing her three core values - love life, live well, share the beauty - and encourages her readers to enjoy the best of their lives every day. She lives in Ottawa with her loving husband, two darling children, and dreams of one day owning a puppy.

Gluten-Free Blueberry Breakfast Cake