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

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Author: Emily Smith
Total Time: 35 minutes

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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

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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

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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
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Emily Smith

Emily Smith, Editor of The Best of This Life, has been crafting lifestyle content and delicious recipes for over a decade. Featured on platforms like BRIT + CO, Today's Parent, and Chatelaine, she writes about family, food, home, and wellness, inspiring readers to live well and savour life's beauty. Based in Ottawa, she shares her adventures with her husband, two beautiful kids, and their mischievous cat, Zoro.

Gluten-Free Blueberry Breakfast Cake