Blueberry Breakfast Cake Recipe

  • Blueberry Breakfast Cake

    This blueberry breakfast cake recipe, made with fiber-rich whole grains, is perfect for those busy weekday mornings. Make ahead, and warm up individual pieces for a fuss-free breakfast the kids will love. Serve with a dollop of Greek yoghurt, fresh fruit, and an extra drizzle of maple syrup. The best way to start your day!

    Blueberry Breakfast Cake

    A morning meal to fuel your day and satisfy your sweet tooth---perf!

    Cook time:
    Servings: 6-8


    • whole wheat semolina: 1 cup
    • almond meal: ½ cup
    • shredded coconut, unsweetened: ½ cup
    • flax seed meal: 1 tablespoon
    • baking powder: 1 teaspoon
    • eggs: 3
    • milk: ¾ cup
    • maple syrup (or honey): 3 tablespoons
    • vanilla extract: 1 teaspoon
    • blueberries (frozen or fresh): ¾ cup


    Step 1: Preheat oven to80C. Grease your nine-inch cast iron skillet with butter or coconut oil.

    Step 2: In a bowl whisk together the whole wheat semolina, almond meal, shredded coconut, flaxseed meal, baking powder, and pinch of salt.

    Step 3: Whisk eggs in a separate bowl, until frothy (about 1 minute). Add milk, maple syrup, and vanilla extract to the eggs. Mix well.

    Step 4: Add the blended dry ingredients to the egg mixture, and mix until well combined. Fold in the blueberries.

    Step 5: Pour batter into greased cast iron pan. Bake for about 25 minutes, or until golden brown.

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