Blueberry Breakfast Cake

blueberrycake Blueberry Breakfast Cake

This recipe tastes exactly like a gluten-loaded Otis Spunkmeyer blueberry muffin. It is pretty uncanny actually (in my long-ago memory anyway) and I sat there thinking, “is that really a good thing?” tee hee. I have eaten two servings already, so I suppose it is a good thing! This blueberry cake makes a great gluten-free breakfast coffee cake. The cake is wonderful warm but can be served later if wrapped tightly and stored at room temperature. I normally make mine at night and serve the cake for a special breakfast. Another good way to eat this cake is toasted with a little bit of lemon curd or cream cheese.

BLUEBERRY BREAKFAST CAKE

4 eggs, separated

1 3/4 cups sugar

1 cup butter or butter substitute, softened (2 sticks)

1/2 teaspoon salt

1 Tablespoon vanilla extract

3 cups gluten free flour – Sift together and reserve 1/2 cup to mix with blueberries.

2 teaspoons baking powder

2 teaspoons xanthan gum

1 cup milk (maybe more- look at your batter)

10-12 oz. fresh or frozen blueberries (I prefer frozen organic blueberries in this recipe to be honest)

blueberrycake2 Blueberry Breakfast Cake

DIRECTIONS:

Preheat oven to 350 degrees. Grease a 9 x 13 cake pan. In a medium bowl, sift together the dry ingredients (minus the sugar). Reserve 1/2 cup of your flour mix to mix with your blueberries. In a separate medium bowl, beat 4 egg whites until stiff. Once the egg whites are stiff, gradually add 1/2 cup sugar and beat until blended. In a large bowl, cream the butter until light and fluffy. Add remaining sugar gradually. Add vanilla. Add egg yolks and beat until well blended. Add 2 1/2 cups of flour mix and 1 cup milk alternately until throughly combined. Fold in egg whites. Mix the 1/2 cup reserved flour with blueberries. Fold in blueberry mixture. Pour into prepared cake pan. Bake for 50-60 minutes or until the sides pull away and a toothpick comes clean.

Note: Raw sugar may be added to the top for garnish.

The recipe halves well and can be baked in an 8 inch cake pan.

Makes 12 servings

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21 Responses to “Blueberry Breakfast Cake”

  1. Natalie,

    What gluten free flour/flour mix do you prefer for this recipe? This looks great; I can’t wait to try it!

    Jennefer

  2. Natalie!!

    This looks yummy. I love coffee cakes, and this one looks scrumptious.

    :)

    Hope you are having a great day!
    SM

  3. Jennefer- I used 1/2 cup millet flour (oat flour could be subbed), 1 1/2 cups brown/white rice flour, 1/4 cup sweet rice flour, and 3/4 cup tapioca flour.

    SM- Gee thanks! :)

  4. Um…. yum! I am going to have to make this when blueberries come back in season.

  5. Rebecca- There are some great tasting frozen organic blueberries out there. I am not sure what kind of blueberries NC is going to have this season with the drought. Last years were terrible and we got less rain this year. :(

  6. What do you use as a butter substitute? I can’t use margarine (most have soy oil)? Can ghee work?

    Thanks

  7. I am munching as I type this. Note the time. Yum. Used partial almond flour & Pamelas Baking mix, organic fresh blues from Chile. (How do they get them here from chile without molding?!)

    A happy Easter breakfast coming for my family, ! Extra motivation for
    eating right on a holiday – hooray & thank you!

    Kathryn – ghee should be fine. I used 1/2 butter & 1/2 olive oil based shortening.

  8. Oooh! Yum! I love “coffee cake” type things. And this one looks great! My friends have wild blueberry bushes in their yard and every year I get bowls full of blueberries. Not that I’m complaining!

    Karen

  9. Hey Natalie,

    This looks really good and I am going to try it this week. One question though – do you thaw and drain the frozen blueberries first?

    Thomas

  10. Dori at the Shore- So glad you liked it!

    Karen- So lucky! Blueberries are best straight from the blueberry bush. Awesome!

    Thomas- I set mine in a bowl while I worked so they started to thaw- but mine were still partially frozen when I folded them in the cake batter. My blueberries did not have any liquid-so I would drain if yours do- :)

  11. Hey Natalie!
    I made this EARLY on Easter morning for our sunrise service breakfast! It was tasty! I added a brown sugar/butter/flour crumb topping and it looked like a HUGE blueberry muffin cake! I also whipped cream and added almond extract and a tiny bit of sugar for a whipped topping if people wanted it. It was very very good!

    And to be perfectly honest, I actually enjoyed it more for breakfast this morning! Somehow the berries in the cake sweetened up a bit by sitting for a day! (I’m not sure how that worked!)

    But this is definitely a keeper! Thanks!

  12. Carrie- It tastes better the next day. Not sure why?! Glad you enjoyed it.

  13. This looks really good! Lately I’ve been pickier than I was in the beginning going GF. Basically things are fine, but not the same. I’ll have to give this recipe a try!

  14. What a beautiful looking cake! Not sure if I can wait until fresh blueberries arrive in July to try it though. Very nice blog. I’ll be back. May I link to your blog on mine?

  15. Natalie, you are a life-saver! My little girl has a very rare condition called CVS which makes is where she has to be fed by feeding tube for a week or more during a CVS episode. Gluten and Casein are her two main triggers for her CVS and it is very difficult to entice her to eat after enduring an episode.

    She just came out of an episode Easter weekend and I was trying to get her to eat something. She told me she would eat blueberry bread – which I’ve never made. I began a frantic search for a recipie and then I saw in my reader thaty you just happened to post this recipe right when I needed it. So, instead of putting the batter into a cake pan, I baked it in two loaf pans… it came out WONDERFUL! And the next morning, my little girl was eating again (albeit picking the blueberries out of the bread and eating the blueberries and bread separately, but eating nonetheless). My undying gratitude to you for this post!

  16. Hi Natalie & everyone -

    Okay, now it’s days after I made this – it was amazing (see my earlier post). We are still munching, and it still tastes great.

    If anyone grew up in the Philadelphia/east coast area – the next day this cake tastes & eats like a old-style Tastycake Jelly Crimpet, but better!

    I always wondered how they made ‘em. Must be the whipped egg whites, folding etc. I will try the butterscotch icing them without the blueberries. I think this will be an extremely adaptive recipe. Will report back later once I have all the sugar out of my system!

    Thanks sooooo much for a GF delight! Dori

  17. Dori- I think you are right! That sounds so delicious. This could be a great adaptive recipe. Please report back with the results! :)

  18. What a touching note from Childlife!

    I am wondering whether this recipe might work with egg replacer or would just crash and burn. . . . I don’t usually try to sub in egg replacer for 4 eggs, but the recipe looks so tasty that I’m tempted.

  19. Childlife- I appreciate the comment so much! I am so glad it made your girl feel better! That made my day, week, month! :)

    Sally- Hmmm…I think the 4 eggs make it work….you would need to get some protein or binder in there in another way with the egg replacer I would think. If you come up with something let me know.

  20. THIS is the recipe that has restored my faith in gluten-free baking. I have been gluten free for almost a year now… and have tried (and failed!) so many recipes and flour combinations, that my former cooking confidence and wallet were totally shot. Last night when I made this, I told my family, “If this doesn’t work out… I’m giving up.” Ohhhh, is this delicious! And it is better than any gluten filled blueberry muffin I made bake in my wheat eating days! Thank you for sharing this!!!

  21. BarbaraLea- Thanks for commenting! You make me blush! So glad you liked the recipe. :)

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