A moist, naturally sweetened breakfast “cake” powered by nut flour and oats, this simple one‑pan loaf blends creamy cashew butter and juicy blueberries into a tender crumb with a light, nutty aroma. It’s a wholesome, breakfast‑friendly cake perfect for slicing and serving warm or chilled.

Why You’ll Love This Recipe

1. Clean, wholesome ingredients – oats, nut butter, dairy‑free milk, and a hint of sweetness from coconut sugar or maple syrup give you a nourishing start.

2. Impressive texture – tender yet structured crumb carries blueberries beautifully.

3. Effortless elegance – baked in one dish, minimal steps, yet it looks love‑made.

4. Versatile sweetness – adjust sugar sources or swap toppings for endless customization.

5. Diet‑inclusive – simple to adapt for various needs without sacrificing flavor.

Flourless Blueberry Breakfast Cake

There’s something undeniably comforting about waking up to the scent of a freshly baked breakfast loaf wafting through your kitchen. This flourless blueberry breakfast cake offers just that — a cozy, nourishing start to your morning that feels indulgent but is made entirely from wholesome, real ingredients. It blurs the line between a cake and a loaf, marrying the tender, moist texture of a coffee cake with the satisfying structure of a quick bread. Ideal for slow weekend brunches or as a grab-and-go option during busy weekdays, this cake proves that simplicity and nourishment can go hand in hand.

This recipe swaps traditional flour for oat flour and a hint of coconut flour, creating a naturally gluten-friendly base that bakes into a soft, melt-in-your-mouth crumb. The oats lend structure, while the coconut flour adds a touch of natural sweetness and fiber. Together, they give the loaf a rustic appeal with a light, wholesome texture that carries the flavor of the berries without overpowering them. Unlike dense gluten-free baked goods, this cake retains an airy quality while remaining filling enough to keep you energized well into the day.

Cashew butter is the secret to this cake’s richness — it melts into the batter, infusing it with a creamy texture and slightly sweet, nutty flavor. When blended with dairy-free milk and a flax egg, the result is a smooth, silky batter that bakes up beautifully golden and speckled with blueberry pockets. You won’t need much sweetener either; a touch of coconut sugar or maple syrup is more than enough to balance the tartness of the berries and highlight the natural sweetness of the nuts and oats.

A pinch of citrus zest elevates everything. Though optional, adding a bit of lemon or orange zest brings out the brightness in the blueberries and enhances the overall aroma. It transforms the loaf from simply sweet to refreshingly vibrant. The scent as it bakes is warm and buttery, with a gentle tang that keeps each bite interesting and crave-worthy.

The process is refreshingly straightforward — just two bowls and a few simple steps. Mix the dry, whisk the wet, combine, fold in the blueberries, and bake. No mixers, no complicated steps, just honest ingredients coming together in a way that feels both easy and rewarding. It’s a great starter recipe for novice bakers and an excellent go-to for seasoned cooks looking for something reliably delicious with minimal fuss.

One of the standout qualities of this cake is its versatility. Serve it warm with a smear of nut butter or a drizzle of dairy-free yogurt for a brunch-worthy plate. Chill it overnight, and you have a firm, sliceable loaf that fits perfectly into lunchboxes or morning routines. It keeps well on the counter and freezes like a dream — just wrap individual slices, pop them in the freezer, and reheat as needed.

When it comes to flavor flexibility, the sky’s the limit. While blueberries are classic, you can easily swap in raspberries, chopped strawberries, or even diced peaches depending on what’s in season. Dried fruits like cranberries or chopped dates can also add chewy bursts of sweetness and depth. For crunch, a handful of walnuts or pecans sprinkled on top before baking will toast to golden perfection.

This breakfast cake is especially appealing for families with mixed dietary needs. Because it doesn’t rely on refined flours, dairy, or excess sugar, it’s gentle on the stomach and suitable for a variety of eating preferences. If you’re cooking for kids, consider omitting the citrus zest and doubling the berries for extra juiciness. Adults may enjoy a slightly less sweet version with added seeds or spices for a more elevated flavor profile.

In testing, we tried variations using almond butter and sunflower seed butter, and both performed beautifully. Each swap gives the loaf a slightly different personality — almond is nuttier and more earthy, while sunflower butter gives it a deep, roasty flavor with a bit more intensity. These changes not only allow for allergen flexibility but also offer fun ways to experiment with the base recipe.

Adding a spoonful of chia or flax seeds to the mix enhances the texture and nutritional value, offering a bit of crunch and a boost of omega-3s. It’s also a nice way to thicken the batter naturally, especially if you’re using frozen berries, which can add extra moisture during baking.

From a visual standpoint, the cake bakes up beautifully. The top turns a gentle golden brown, occasionally crackling if you swirl a bit of cinnamon-laced nut butter over the surface before baking. Inside, the crumb is pale and flecked with color, the berries glistening with juice. It’s a treat that looks as good as it tastes and can easily be dressed up or down depending on the occasion.

Reheating is simple — a quick toast in the oven or even a few seconds in the microwave will restore its just-baked tenderness. For extra indulgence, top it with a dollop of coconut cream or a spoonful of almond yogurt. It also pairs beautifully with tea or light coffee, making it a flexible addition to breakfast spreads or snack boards.

Nutrition-wise, this loaf checks all the boxes for those looking to eat more mindfully without sacrificing comfort. It’s naturally sweetened, protein-rich from the nut butter, and fiber-packed thanks to the oats and coconut flour. Each slice offers long-lasting energy without the sugar crash that traditional cakes can bring.

Whether you’re baking for a weekend brunch, prepping breakfast for the week, or just need something cozy and nourishing to nibble on during your day, this flourless blueberry breakfast cake delivers. It’s humble yet refined, nutritious yet deeply satisfying. And best of all, it proves that “healthy” can be delicious in every sense of the word.

Servings

Makes 8 generous slices (about 8 servings).

Time

• Prep Time: 10 minutes

• Bake Time: 30–35 minutes (until golden and a toothpick comes out clean)

• Cooling Time: 15 minutes before slicing

Ingredients

• 1 cup gluten‑free rolled oats, ground into oat flour

• ¼ cup coconut flour

• ½ teaspoon baking powder

• Pinch of sea salt

• Zest of ½ lemon or orange (optional, for brightness)

• ¾ cup dairy‑free milk—almond, oat, or your choice

• ½ cup smooth cashew butter (melted)

• 1 flax egg (1 Tbsp flaxseed meal + 3 Tbsp water, whisked and rested)

• ½ cup coconut palm sugar or ⅓ cup maple syrup (adjust to taste)

• 1 teaspoon vanilla extract

• ½–¾ cup fresh or frozen blueberries

• Pinch of cinnamon (optional, for swirl/top)

Instructions

1. Preheat & prep pan: Preheat oven to 350°F (175°C). Grease or line an 8×8-inch pan.

2. Mix dry ingredients: In a bowl, whisk together ground oats, coconut flour, baking powder, salt, and citrus zest (if using).

3. Combine liquids: In another bowl, whisk dairy-free milk, melted cashew butter, flax egg, sweetener, and vanilla until smooth.

4. Form batter: Pour liquids into dry ingredients. Stir until just combined.

5. Add blueberries: Gently fold in blueberries. If using cinnamon swirl, reserve a teaspoon of batter, mix with cinnamon, and swirl over the top before baking.

6. Bake: Pour into prepared pan, smooth the top. Bake 30–35 minutes, until golden and a toothpick comes clean.

7. Cool & serve: Allow to cool for 15 minutes before slicing. Serve warm or cooled.

Tips

• Prevent sinking berries: Toss blueberries in a little oat or coconut flour before folding into batter.

• Texture tweaks: More coconut flour will make it denser; less makes it looser—translate with care.

• Sweetness level: Adjust sugar based on berry sweetness; lower if using riper fruit.

• Make ahead: Bake the night before; slice and store covered—serves beautifully next morning.

• Freezer option: Wrap slices individually for convenient grab-and-go breakfasts.

• Flavor variations: Stir in a tablespoon of lemon juice or pop a handful of chopped nuts on top for crunch.