This blueberry breakfast cake recipe, made with fiber-rich whole grains, is perfect for those busy weekday mornings. Make ahead, and warm up individual pieces for a fuss-free breakfast the kids will love. Serve with a dollop of Greek yogurt, fresh fruit, and an extra drizzle of maple syrup. The best way to start your day!
Blueberry Breakfast Cake
A morning meal to fuel your day and satisfy your sweet tooth---perf!
- whole wheat semolina: 1 cup
- almond meal: ½ cup
- shredded coconut, unsweetened: ½ cup
- flax seed meal: 1 tablespoon
- baking powder: 1 teaspoon
- pinch of salt
- eggs: 3
- milk: ¾ cup
- maple syrup (or honey): 3 tablespoons
- vanilla extract: 1 teaspoon
- blueberries (frozen or fresh): ¾ cup
Step 1: Preheat oven to 350 degrees. Grease your nine-inch cast iron skillet with butter or coconut oil.
Step 2: In a bowl whisk together the whole wheat semolina, almond meal, shredded coconut, flaxseed meal, baking powder, and pinch of salt.
Step 3: Whisk eggs in a separate bowl, until frothy (about 1 minute). Add milk, maple syrup, and vanilla extract to the eggs. Mix well.
Step 4: Add the blended dry ingredients to the egg mixture, and mix until well combined. Fold in the blueberries.
Step 5: Pour batter into greased cast iron pan. Bake for about 25 minutes, or until golden brown.
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