This perfectly sweetened blueberry breakfast cake is the perfect way to start your morning alongside a giant cup of coffee.
Mix up your ingredients and bake it in a square pan to serve a crowd or meal prep your breakfast for the week.
Ingredients
Dry
- 1.5 cups all-purpose flour
- 1 pint fresh blueberries
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
Wet
- ¼ cup brown sugar
- 2 tablespoons avocado oil, vegetable or coconut oil work, too
- 1 teaspoon vanilla extract
- 1/4 cup honey
- 2 large eggs
- 1.25 cups unsweetened almond milk, or oat milk
Optional Toppings
- Maple syrup or honey
- Fresh Blueberries
Instructions
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Preheat the oven to 350ºF and line an 8×8-inch pan with parchment paper. Set aside
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Add all of the dry ingredients (minus a handful of blueberries) to a large bowl and whisk to combine. Set aside.
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Cream together the brown sugar, avocado oil, vanilla, and honey. Mix in the eggs and almond milk.
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Slowly add the dry ingredients to the wet ingredients and mix until combined.
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Pour the batter into the lined baking pan and bake for 25-30 minutes.
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Remove from the oven and let it rest for a few minutes. Lift the parchment paper straight up and transfer the blueberry breakfast cake to a cooling rack.
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Add optional toppings and enjoy warm or cold.
