Lately, I've had a Sweet Tooth and this is one of my favorites not only for breakfast but for a quick snack. I also like to food prep all our meals once a week, and this recipe is so quick and easy.
My husband who doesn't intentionally eat gluten-free, vegan and definitely not dairy-free loves this cake. Or at least he loves me enough that he will eat it with me!
If you are the hostess of a brunch gathering with your girlfriends, they will think you spent hours in the kitchen. I love recipes that are so simple, yet taste like you spent lots of time preparing them.
I also have to admit I don’t love to eat blueberries on their own. But, they are absolutely delicious in this cake recipe. Not sure how that works? But, I will take it any day. Blueberries are low in calories and fat. They also contain a decent amount of fiber. Blueberries have one of the highest antioxidant levels. So win-win here!
Please reach out to us and let you know how you and your family enjoyed this recipe!
Bon Appetit!
Blueberry Breakfast Cake
Ingredients
Wet Ingredients
- 1 Cup Non-dairy milk
- 2/3 Cup Turbinado sugar, powdered (see note)
- 1/3 Cup Plain non-dairy yogurt
- 1/3 Cup Refined coconut oil (melted) Or substitute with olive oil
- 1 Tablespoon Fresh lemon juice
- 2 Teaspoons Pure maple syrup Or substitute with vanilla extract
Dry Ingredients
- 2 1/2 Cups Gluten-free flour
- 2 Teaspoons Baking powder
- 1/2 Teaspoon Baking soda
- 1/2 Teaspoon himalayan pink salt
- 1 1/2 Cups Fresh blueberries
Crumb Topping (optional)
- 1/3 Cup Coconut palm sugar (or brown sugar)
- 1/2 Cup Gluten-free flour
- 3 Tablespoons Coconut oil Solid
Instructions
Breakfast Cake
- Preheat oven to 375° and oil a 9 by 9 in a baking dish.
- In a medium bowl mix dry ingredients together except blueberries and set aside.
- In a larger bowl whisk together oil and powdered sugar then what add remaining wet ingredients.
- Pour the dry ingredients into the bowl of wet ingredients, gently fold them together.
- Allow the batter to rest for about 5 minutes while you are prepping the topping.
- Fold the blueberries into the rested batter and pour the batter into your prepared baking dish.
- Bake at 375° for 30 to 40 minutes. The top should be brown and a toothpick inserted into the center of the cake should come out clean.
Crumb Topping
- In a medium bowl mix together flour and sugar.
- Using a pastry cutter or fork mix in the solid coconut oil until there are no large oil chunks. It should be similar to a sand consistency.
Notes
She is passionate about helping others understand their body.
The key to figuring out why you feel the way you feel is to take a more significant look at what is going on inside you & even around you, and then ask questions!
She is excited to help & support you on your journey of optimal health and wellness!
