This healthy blueberry breakfast cake is my new favourite way to start the day. Who said you can’t have cake for breakfast? Packed with 20g protein, 5g of fibre as well as essential nutrients, antioxidants and healthy fats. It also tastes absolutely delicious!
What makes this healthy blueberry breakfast cake a good option for breakfast?
This cake is much lighter than your average cake with less sugar, more protein and nutrients/antioxidants. It’s packed with good-for-you ingredients that you would usually associate with a healthy breakfast like oats, almonds, yoghurt, eggs, peanut butter and blueberries.
As well as protein, this healthy blueberry breakfast cake also offers 5g of fibre and probiotics in the yoghurt to help feed your gut microbiome and keep it happy. It’s also packed with nutrients and healthy fats, all the things you would want from a healthy and balanced breakfast.
What makes this healthy blueberry breakfast cake high in protein?
Each serving of this healthy blueberry breakfast cake offers 13g protein. This is from adding eggs, yoghurt, almonds, peanut butter and oats. To make this cake a well rounded/balanced meal, I’m serving it with 50g yoghurt and 1 tbsp of peanut butter. This way you get 20g protein per serving, which is the minimum amount of protein you should be aiming for per meal.
Ensuring you get enough protein into your diet is essential, especially first thing in the morning when your body hasn’t had any food since the night before. Including a sufficient amount of protein in your breakfast helps provide sustained energy throughout the morning. Protein takes longer to digest compared to carbohydrates, which can help stabilise blood sugar levels and prevent energy crashes later in the day.
What you need to make this healthy blueberry breakfast cake:
Oats – I’ve used oats in baking for years. They work really well as a wheat flour substitute. If you opt for gluten-free oats you can also make this recipe gluten-free. Oats are a great source of fibre, particularly rich in soluble fibre known as beta-glucan. They help support digestive health by promoting regular bowel movements as well as act as a prebiotic, feeding the beneficial gut bacteria.
Ground almonds – Almonds are packed with essential nutrients including healthy fats, protein, fibre, vitamin E, magnesium, and antioxidants. Ground almonds works amazingly as a substitute to regular plain flour, especially in breakfast recipes like this one.
Eggs – Rich in nutrients and an excellent sources of high-quality protein, containing all the essential amino acids your body needs for muscle repair, growth, and overall body function.
Yoghurt – I’m using yoghurt instead of oil to lower the calories/fat per serving while keeping the cake lovely and moist. Yogurt is a good source of several important nutrients including protein, calcium, potassium, phosphorus, and B vitamins (like B12 and riboflavin). I also serve this healthy blueberry breakfast cake with yoghurt for even more protein.
Peanut butter – another great alternative to oil/butter in baking. Peanut butter contains mostly monounsaturated and polyunsaturated fats, which are considered heart-healthy fats. These fats can help improve cholesterol levels and reduce the risk of heart disease. It also adds a lovely peanut butter flavour to the cake. You can substitute with any other nut/seed butter.
Maple syrup – You want a bit of sweetness when enjoying a cake. I added a little maple syrup for a hint of sweetness that will also help bring out all the other flavours in this cake.
Blueberries – Blueberries are loaded with antioxidants, particularly flavonoids such as anthocyanins, which give them their deep blue colour. Antioxidants help protect your body’s cells from damage caused by free radicals, which can contribute to aging and disease. they also add a lovely pop of colour as well as flavour!
How to make this healthy blueberry breakfast cake:
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Preheat oven to 180C/160C fan/340F.
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In a large bowl, mix together the yogurt, peanut butter, maple syrup, eggs, milk, lemon juice and vanilla.
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Add the ground oats, ground almonds, baking powder, baking soda and a pinch of salt. Mix until you have a smooth batter.
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Fold in the blueberries, then transfer into a loaf tin lined with baking paper.
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Bake uncovered for 15 minutes, then cover with foil and bake for another 30-35 minutes.
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Serve with more Skyr yoghurt, peanut butter and fresh berries.
How to store your healthy blueberry breakfast cake:
Store in an air-tight container in the fridge for several days. You can also freeze leftovers for up to 3 months.
This healthy blueberry breakfast cake is:
- High in protein
- Gluten-free
- Made with healthier ingredients
- Packed with nutrients
- Packed with antioxidants
- Great for meal prep
- Also great as a healthier dessert
- Absolutely delish!
Healthy Blueberry Breakfast Cake
Ingredients
- 200g Yoghurt I used Arla SKYR 0% classic
- 55g smooth peanut butter
- 5 tbsp maple syrup
- 2 tbsp milk of choice
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 2 eggs
- 150g oat flour*
- 50g ground almonds
- 1 tsp baking powder
- 1 tsp baking soda
- Pinch of salt
- 120g blueberries frozen or fresh
To serve
- 50g Arla SKYR Yoghurt 0% classic or 5% creamy
- 1 tbsp peanut butter
- Fresh berries
Instructions
- Preheat oven to 180C/160C fan/340F.
- In a large bowl, mix together the yogurt, peanut butter, maple syrup, eggs, milk, lemon juice and vanilla.
- Add the ground oats, ground almonds, baking powder, baking soda and a pinch of salt. Mix until you have a smooth batter.
- Fold in the blueberries, then transfer into a loaf tin lined with baking paper.
- Bake uncovered for 15 minutes, then cover with foil and bake for another 30-35 minutes.
- Serve with more Skyr yoghurt, peanut butter and fresh berries.
Notes
Nutrition
How many slices/servings does this make? That would affect macros. Thank you!
Hi Brenda 🙂 I worked out the nutritional information per the serving suggestion – so 1/6 of the cake, 50g yoghurt and 1 tbsp peanut butter x
I must admit, I did not expect it to taste as good as it did! I added blackberries as well as blueberries because I had some that needed eating and served it with almond butter. My new favourite breakfast 😍
I was so pleased with the way it turned out 😀 both texture and taste! As well as the macros. So glad you liked it Samantha 😀 x
When I tell you I’m obsessed…I’m OBSESSED! What an amazing healthy cake recipe. I usually like a savoury breakfast, but I’ve been having a slice of this yummy cake as an afternoon treat instead. Such a lovely nutritious dessert that’s not too sweet. Love it thank you x
Hi Purvi 🙂 So glad you liked it! I also like to have it as a snack in between meals when I’m craving something sweet! xx
It the nutrition breakdown per slice?
I worked out the nutritional information per the serving suggestion – so 1/6 of the cake, 50g yoghurt and 1 tbsp peanut butter. This was it’s a balanced, well rounded breakfast 🙂
Made an will make again and again. Great cake recipe 🙂
Amazing! Thank you for your feedback Sonia 😀 xx
Tried this recipe, came out lovely!!
So glad you enjoyed it Shahnaz 😀 xx
Is ground almonds the same as almond flour?
Hi Yasmeen 🙂 I believe the equivalent in the US is almond meal.
Is this made is regular sized loaf tin?
Hi Lissette 🙂 Yes – I just used a regular loaf tin. Let me know if you try it! xx
Hi, could this be made with Greek yoghurt instead?
Hi Sophie 🙂 Yes, any yoghurt will work. Let me know if you try it 😀 xx
Can I use 2 flax eggs?
Hi – could this be made in a round cake tin (for a child’s birthday cake) and if so, how would that impact the baking time?