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.

Grain-Free Blueberry Cake (with a keto option) - an easy, healthy cake recipe loaded with fresh blueberries.

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 😉

Paleo Blueberry Breakfast Cake made with almond flour is moist, fluffy, and perfectly sweet! A joyful breakfast, snack, or dessert!

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.

Grain-Free Blueberry Cake made paleo, dairy-free, grain-free, and refined sugar-free

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.

How to make blueberry cake in the blender

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.

Stir the blueberries into the cake batter

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.

Transfer the cake batter to the parchment-lined cake pan

Finished blueberry cake in a cake mold

Allow the cake to cool completely before releasing it from the spring form pan and slicing.

Almond Flour Blueberry Cake - paleo, grain-free, dairy-free, deliciously moist and fluffy!

If you’d like, you can dust the cake with powdered sugar or sugar-free confectioners sweetener.

Grain-Free Paleo Blueberry Cake made dairy-free, grain-free, refined sugar-free. A healthier cake recipe lovely for breakfast, snack or dessert


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.

Grain-Free Almond Flour Blueberry Cake made grain-free, dairy-free, refined sugar-free and delicious! Super moist, fluffy and perfectly sweet

There you have it! Your gateway to a yummy cake that leaves you feeling refreshed! 

More Healthy Cake Recipes:

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!

Grain-Free Blueberry Cake (with a keto option) - an easy, healthy cake recipe loaded with fresh blueberries.

Paleo Blueberry Cake

4.79 from 14 votes
A deliciously moist and fluffy grain-free cake with fresh blueberries, this treat is lovely any time of the day!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 1 (8-inch) 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. 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!


*Make it low-carb by omitting the pure maple syrup. Add 1/3 cup of your favorite sugar-free sweetener and 1/3 cup of canned coconut milk or avocado oil.


Serving: 1of 8 · Calories: 352kcal · Carbohydrates: 24g · Protein: 10g · Fat: 24g · Fiber: 3g · Sugar: 16g
Author: Julia
Course: Desserts & Treats
Cuisine: American
Keyword: blueberry cake, breakfast cake, dairy free, gluten free, grain free, healthy cake recipe, paleo blueberry cake
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!
Almond Flour Blueberry Cake - grain-free, paleo, dairy-free, refined sugar-free, gluten-free. Insanely moist and fluffy!!


Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living,, etc.

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Questions and Reviews

  1. You mentioned lemon juice in your write up. I see where you added lemon zest for lemon flavor as an option. I do not see where lemon juice is added though. If it is, how much?

    1. Hi Renee, my apologies for the confusion! I tested the cake using baking soda and lemon juice for leavening and baking powder. I found baking powder yielded a fluffier result and like that it cuts the need for lemon juice, so that’s how I ended up writing the recipe (baking powder v. baking soda). So in that sense, no lemon juice is needed!

      If you did want to make a lemon blueberry cake, add a ton of lemon zest – I’d go with at least 1 tablespoon of zest for light lemon flavor, up to 2 tablespoons for unmistakable lemon flavor. You still don’t need lemon juice if you go this route, as the pronounced lemon flavor comes from zest 🙂 Hope you enjoy! xoxoxo

  2. Hello! I made the Keto version of this cake and it was delicious!! It got the thumbs up from both my hisband and my 16 year old – that is high praise. Thanks for the great recipe.

    1. I’m so thrilled to hear it, Cindy! Thanks so much for reporting back! I’m happy your family enjoys it! 😀 xoxoxo

    1. Hi Kate! Absolutely! I’ve used avocado oil in this recipe before and it turns out great! Hope you enjoy! xoxo

  3. This is the first almond flour recipe that has actually worked for me… It tastes amazing and actually bakes like you expect it should. Thank you! I will try adding a little lemon to the next one I make

    1. I’m so happy you like the cake, Maura! It’s one of my all-time favorites…I make it with different berries regularly! xoxoxo

    1. Hi Sue! I haven’t tried that substitution myself, but I bet it would work great! Hope you enjoy the cake! 😀

    1. 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).

    1. 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

    1. 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.

    1. 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

  4. Making this today! Yummm! If you were going to bake this in individual ramekins- how would you divide it up?

    And… I honestly can’t live without maple syrup in my baked goods… but, you have me intrigued with adding coconut milk!

    1. Hi Maggie! I love the idea of baking the cake in individual portions! How fun! I would try 350 for 20-30 minutes. A great way of telling whether or not a baked good is cooked through is by taking the internal temperature (similar to meat!). If you have a digital thermometer, you can stick it in one of the cakes after 20-ish minutes to see where it’s at. The goal is for the temperature to be around 190-205 degrees F, which is when cakes have the best texture. Happy baking!

      1. I will try it tomorrow and let you know how they turn out. I love individual cakes for breakfast!
        I’ll probably top it with ground flax before eating it? Makes it seem less dessert and more
        breakfast- ha haaaaa

        1. You have me convinced I need to be eating this for breakfast too! Love the idea of adding ground flax, especially if doing so is justification for breakfast cake 😉 Thanks, Maggie!