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Paleo Blueberry Cake (With Low-Carb Option)

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

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.

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 @TheRoastedRoot!

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

Paleo Blueberry Cake

Yield: 1 (8-inch) Cake
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

A deliciously moist and fluffy grain-free cake with fresh blueberries, this treat is lovely any time of the day!

Ingredients

Instructions

  1. Preheat the oven to 350 degrees F and line an 8-inch spring form pan with parchment paper.
  2. Add all of the ingredients except for the blueberries to a blender and blend until well-combined. Gently stir in the blueberries.
  3. 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.
  4. Allow the cake to cool completely before releasing it from the spring form pan and slicing.
  5. If you’d like, you can dust the cake with powdered sugar or sugar-free confectioners sweetener.
  6. Savor!

Notes

*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.

Nutrition Information
Yield 8 Serving Size 1 of 8
Amount Per Serving Calories 352Total Fat 24gCarbohydrates 24gFiber 3gSugar 16gProtein 10g
Almond Flour Blueberry Cake - grain-free, paleo, dairy-free, refined sugar-free, gluten-free. Insanely moist and fluffy!!

 

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Maura Wegener

Tuesday 8th of June 2021

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

Julia

Saturday 12th of June 2021

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

Kate

Tuesday 1st of June 2021

Do you think you would be able to substitute coconut oil for avocado oil?

Julia

Wednesday 2nd of June 2021

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

Cindy

Thursday 27th of May 2021

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.

Julia

Thursday 27th of May 2021

I'm so thrilled to hear it, Cindy! Thanks so much for reporting back! I'm happy your family enjoys it! :D xoxoxo

Renee

Thursday 27th of May 2021

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?

Julia

Thursday 27th of May 2021

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

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