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Flourless Blueberry Breakfast Cake

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.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings: 8

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

  • Preheat & prep pan: Preheat oven to 350°F (175°C). Grease or line an 8×8-inch pan.
  • Mix dry ingredients: In a bowl, whisk together ground oats, coconut flour, baking powder, salt, and citrus zest (if using).
  • Combine liquids: In another bowl, whisk dairy-free milk, melted cashew butter, flax egg, sweetener, and vanilla until smooth.
  • Form batter: Pour liquids into dry ingredients. Stir until just combined.
  • 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.
  • Bake: Pour into prepared pan, smooth the top. Bake 30–35 minutes, until golden and a toothpick comes clean.
  • Cool & serve: Allow to cool for 15 minutes before slicing. Serve warm or cooled.

Notes

  • 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.