A healthy, low carb breakfast cake recipe that’s also great for a snack or dessert.
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Blueberry Breakfast Cake Recipe
- 2 each Medium Bananas (about 2 cups sliced banana)
- 4 tablespoons Unsalted Butter (softened)
- 4 Large Eggs
- 1 teaspoon Vanilla Extract
- 2 Tablespoons Fresh Lemon Juice
- ¼ teaspoon Salt (omit if using salted butter)
- 1/3 cup Coconut Flour
- 1 cup Blueberries
- Preheat the oven to 350°.
- In a large bowl, mash the bananas and butter well with a fork. Small lumps are okay.
- Add the eggs, vanilla extract and lemon juice and mix well.
- Add the coconut flour and salt and mix well.
- Add the blueberries and gently mix them in without popping them.
- Pour the batter into a 8×8 pan and place it in the middle of the oven. Bake for 20 to 25 minutes, until the very top middle is firm to touch. Cut into nine equal squares and serve warm, room temperature, or cold.
See notes below.
Blueberry Breakfast Cake
Breakfast gets pretty redundant since you can’t eat the normal high-carb breakfast favorites, so I explore new ways to enjoy breakfast.
This cake is a great alternative: it’s low carb, has eggs included but you can’t tell, and it’s naturally sweetened with no added sugars.
It’s a wet cake, similar to a 3-leches cake, so it’s a cake that you eat on a plate with a fork, and it can be enjoyed warm, cold, or room temperature.
Is it bad to eat cake for breakfast?
In any other circumstance, yes; but this recipe is made with health as the principal objective, and to be within carb limits for diabetics. No additional sugars are included, and coconut flour is used to keep the carbs low. This all aids in better blood sugar management for the day.
Recipe Modifications
Butter & Dairy Free
If you use salted butter, leave out the extra salt.
Also, you can substitute the butter for coconut oil or avocado oil. The butter gives it great flavor but if you want dairy free it’s the way to go.
Coconut Flour
Coconut flour is about three times more absorbent than all purpose flour and almond flour, so if you substitute either of these flours, you’ll have to triple the amount called for.
Keep in mind that all purpose flour or whole wheat flour are higher carb and not the best choices for morning consumption – you don’t want to shock your glucose, so to speak.
So in this case almond flour would be the better substitute. It will alter the taste just slightly, but it’ll still taste good. If you still want the coconut flavor, add 1/4 to 1/2 coconut extract.
Adding Protein
Easily add more protein without altering the taste with 2 – 3 tablespoons of hemp seeds.
You can add chia seeds for protein as well but chia seeds always add texture and sometimes it can be off-putting.
Reducing the Fat
I don’t mind a little extra fat when it comes in the form of butter or bacon. 🙂 But if you want to cut back the fat, remove up to half the butter.
Lemon Juice
Fresh lemon juice is necessary for this recipe, or lemon extract if you don’t have lemons. Lemon juice from the bottle won’t do any good here.
If you don’t have anything lemon, leave it out altogether and it’ll still be a good breakfast cake.
Berries
Raspberries and blackberries would also be great in this cake.
Storing
The cake will stay fresh up to one week in a closed container in the refrigerator. You can also freeze it and thaw at room temperature or in the refrigerator overnight.
Goldie says
Hi there,
Having been diagnosed with GD for a month now and avoiding desserts, I’m glad I found this recipe to satisfy my sweeth tooth!
I ended up baking the cake at 177 degrees celcius for around 30min – like the recipe states, it’s a very wet cake. Whilst it doesn’t taste like the usual sugary cakes I’m sure we’d all love to eat, it is a very simple and easy recipe to follow and I’m glad I can at least eat something sweet-ish for the rest of my pregnancy.
Thanks for sharing the recipe!
The Gestational Diabetic Chef says
SO glad to hear this, Goldie. Yes, coconut flour is tricky enough and trying to make a sweet treat without a granulated sweetener makes it even harder to obtain the normal texture of a cake. I personally really like wet cakes which is why I decided to leave this recipe as is. Thanks for your comment, and blessings throughout the rest of your pregnancy!
Jan says
I don’t care for wet cake but I’m intrigued by this recipe. Is there a way to make this a bit cake-ier?
The Gestational Diabetic Chef says
Hi Jan,
This recipe might take a few tries to get a successful product because the wet ingredients to dry ingredients ratio is so tricky when factoring in carbs. To make it more like cake I would remove an egg and add a granulated sweetener. If you don’t care about the banana flavor, you could leave it out altogether since the granulated sweetener would provide the sweetness. But with all those changes the cake would be too dry because coconut flour is so absorbent. (sigh) It’s really something you’d have to play around with. I can’t promise I’ll get it to you in time but I’ll try to work it out.
Anonymous says
Would this recipe work in a muffin tin? I’m looking for something to serve my sister at her baby shower instead of a cupcake.
The Gestational Diabetic Chef says
Hi! I’m sorry that I’m just now seeing this. I would guess the baby shower has already taken place. I hope it was amazing! I didn’t like this recipe in muffin form. The egg congealed on the outside of the muffins and it was like biting into an egg rather than a sweet treat. It’s better in the 8×8 pan.
Anonymous says
It’s near impossible to cream together butter and bananas! Sorry, been mixing this vigorously for over 10 minutes and highly frustrated, should be clarified that the butter should be VERY soft or this recipe will take forever.
Anonymous says
Mixed for another good 10 minutes and made the recipe, it came out really terribly! It mostly tasted like a mushy egg custard with weird texture. Would not recommend.
The Gestational Diabetic Chef says
Hi again 🙂 I hate that you wasted your ingredients and time for a recipe you didn’t like. I’m not sure what exactly went wrong during the process but I’m sure it contributed to the yucky final product.
Also, keep in mind that this is not a traditional recipe. Traditional baking recipes use wheat flour and a granulated sweetener. Most of my recipes use alternative sweeteners and non-wheat flours, both of which alter the final product. I try to explain all of this in each post but sometimes it doesn’t come through I guess. Thank you for letting me know!
The Gestational Diabetic Chef says
Hi! I’m sorry you had such trouble with this but the recipe says to mash the butter and bananas, not cream them; creaming them is impossible. It also says that small lumps are ok. For your note about the butter, softened butter is always room temperature. In this recipe though the butter could be a little stiffer and still work.
Lindsey says
Not bad! Like you stated, it is very moist, but it does still have a cake-like structure, and it scratches the itch for something sweet at breakfast. I wasn’t in love with it, but appreciate having an option like this when I want to get away from scrambled eggs for breakfast. Thanks for the recipe!
The Gestational Diabetic Chef says
Thanks so much for your honest review, Lindsey! I really appreciate it!
Michaela says
So yummy and a perfect way to start the day! I topped mine with some yummy no sugar coconut yogurt! Yummmm ?
The Gestational Diabetic Chef says
Oooooo the coconut yogurt on top sounds amazing! Thanks, Michaela!