Grain-Free Paleo Blueberry Cake made dairy-free and refined sugar-free. This delicious blueberry delight couldn’t be easier to make and is a lovely breakfast for sharing.
Imagine this:
Classic yellow birthday cake and the BEST blueberry muffin give each other a very special hug.
That’s precisely what this cake tastes like – incredibly moist, soft, fluffy, and a beautiful marriage of everyone’s favorite yellow birthday cake and blueberry muffins!
Just a slice of heaven, childhood memories, and chasing dreams 😉
If you’ve been around this site for a number of years, you may remember my Paleo Blueberry Coffee Cake and/or my Grain-Free Almond Strawberry Breakfast Cake.
Using fresh berries to liven up an already fluffy display of deliciousness gives it an otherworldly freshness, making you feel as though you’re doing something kind for your body.
Cake for breakfast anyone?!
Truly, this grain-free blueberry cake is suitable for breakfast in my book!
It’s grain-free, refined sugar-free, dairy-free, and is perfectly sweet but not over the top loaded with sweetener.
Blueberry Breakfast Cake Ingredients:
Eggs: Used to both fluff the cake and keep it held together nicely, eggs give that magic to a baked treat in the way of rising.
Avocado Oil: For moisture, we add avocado oil which has a neutral flavor so that the rest of the ingredients shine through. You can also use olive oil or melted coconut oil.
Pure Maple Syrup: The sweetener! I use pure maple syrup in this cake to bring that enticing sweetness. Because this cake isn’t meant to be overly sweet, we only need ½ cup. If you follow a low-carb diet, follow the instructions below for a sugar-free version.
Almond Flour: The flour portion of this cake, I use naturally grain-free almond flour which produces a lovely texture that’s difficult to describe. It’s light, yet dense. You’ll have to try it and tell me how you would describe it! Almond flour has a naturally sweet and (you guessed it) almond flavor which I find to be so appealing, especially in breakfast treats.
Almond Extract: While the almond extract is optional, I find it adds an amazing flavor to the cake that pairs so nicely with blueberries and leaves you with an overall warm vibe. If you don’t like almond extract or if you don’t have it on hand, simply leave it out.
Vanilla Extract: That magic ingredient that does a lot of heavy lifting behind the scenes, vanilla extract brings warmth and delightful flavor to any baked good. If you don’t have any on hand, don’t panic…you can still make the cake without it 🙂
Baking Powder, Sea Salt: Baking powder is used to leaven the cake, and sea salt enhances all of the flavors.
Blueberries: Fresh blueberries give that scintillating pop of flavor and texture that we all love in a blueberry treat! I haven’t tested the recipe using frozen blueberries but I imagine it would work. Just note that frozen blueberries tend to leach more liquid while they’re baking than fresh blueberries, which could affect the texture.
Make it a Lemon Blueberry Cake by adding 2 tablespoons of fresh lemon zest! You can also toss in poppy seeds or chocolate chips or chopped nuts.
How to Make Blueberry Breakfast Cake:
Preheat the oven to 350 degrees F and line an 8-inch spring form pan with parchment paper.
Add all of the ingredients except for the blueberries to a blender and blend until well-combined. Note: if you prefer using a mixing bowl, you can absolutely go that route! Simply combine the wet ingredients, followed by the dry, then fold in the blueberries.
Toss the blueberries in 1 teaspoon of tapioca flour or arrowroot starch if you have it to ensure the blueberries are evenly distributed throughout the cake. If you don’t have a different type of flour or starch, no worries…proceed! Gently stir in the blueberries.
Note: if you don’t have a high-powered blender that you trust to make cake batter, feel free to use your cake preparation method of choice – a mixing bowl by hand or electric mixer works great!
Pour the cake batter into the prepared pan and bake on the center rack of the oven for 45 to 55 minutes, or until it tests clean.
Allow the cake to cool completely before releasing it from the spring form pan and slicing.
If you’d like, you can dust the cake with powdered sugar or sugar-free confectioners sweetener.
Savor!
Low-Carb Blueberry Cake:
If you follow a low-carb diet, and/or if you’re watching your sugar intake, you can easily make this cake low-carb. Here’s what you do: Omit the pure maple syrup and add ⅓ cup of canned coconut milk or more avocado oil, plus ⅓ cup of your favorite sugar-free sweetener.
If it appears as though the batter is too thin, you can always add more almond flour. Start with ⅓ cup at a time.
There you have it! Your gateway to a yummy cake that leaves you feeling refreshed!
More Healthy Cake Recipes:
- Paleo Carrot Cake
- Gluten-Free Chocolate Fig Cake
- Paleo Chocolate Banana Breakfast Cake
- Healthy Pumpkin Cake
- Chocolate Beet Cake
- Paleo Clementine Cake
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo on Instagram and tag @The.Roasted.Root!
Ingredients
- 3 eggs
- ¼ cup avocado oil
- ½ cup pure maple syrup*
- 1 teaspoon pure vanilla extract
- ½ tsp almond extract
- 2 ½ cups almond flour
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 1 cup fresh blueberries + more for topping
Instructions
- Preheat the oven to 350 degrees F and line an 8-inch spring form pan with parchment paper.
- Add all of the ingredients except for the blueberries to a blender and blend until well-combined. Gently stir in the blueberries.
- Pour the cake batter into the prepared pan and top with more blueberries if desired. Bake on the center rack of the oven for 45 to 55 minutes, or until the top is golden-brown and the cake tests clean.
- Allow the cake to cool completely before releasing it from the spring form pan and slicing.
- If you’d like, you can dust the cake with powdered sugar or sugar-free confectioners sweetener.
- Savor!
Notes
Nutrition
Laura
Tuesday 2nd of April 2024
Would a 7 inch pan work for this recipe? Would I just need to bake it longer? Thanks!
Julia
Wednesday 10th of April 2024
Hi Laura! I haven't tested the recipe myself using a 7-inch pan, but I think it would work great! It would probably take 5 to 8 minutes longer. I would check the internal temperature of the cake once it's out of the oven using a digital thermometer. If it is 190 or higher, the cake is done! Hope you enjoy! xo
Dorothy Friesen
Friday 31st of March 2023
Can I use all purpose flour if I don’t have almond flour ?
Julia
Monday 3rd of April 2023
Hi Dorothy! I would try it with less all-purpose flour to start (1 2/3 cups is what I would try) and add more if the cake batter seems much too thin. I haven't tested the recipe myself with all-purpose flour but I find it can be more absorbent than almond flour.
Jay
Friday 17th of February 2023
Would this recipe work with g.f flour? My daughter's kindy won't allow nuts
Julia
Monday 20th of February 2023
Hi Jay! I haven't tested the recipe using gluten-free flour yet, but I imagine it would work. I would start by using slightly less flour (I'd try 1/2 cup less to start out), as gluten-free flour blends are more absorbent than almond flour. You can always add more until the batter resembles a regular cake batter. Hope that helps! xo
Katherine Reeck
Saturday 2nd of April 2022
Is it ok to use frozen berries and if so do I thaw them or use frozen? Thank you!
Julia
Sunday 3rd of April 2022
That's a great question! I haven't tried it myself yet, but I believe using frozen berries would work just fine. I would think you could just leave them frozen if you add a little additional almond flour (say 1/2 cup or so).
Sue
Friday 1st of April 2022
Can you use Cary’s sugar free syrup instead of the maple syrup?
Julia
Sunday 3rd of April 2022
Hi Sue! I haven't tried that substitution myself, but I bet it would work great! Hope you enjoy the cake! :D