Cake for breakfast? Yes! This healthy, protein-packed, grain free, Lemon Blueberry Breakfast Cake is so delicious any time of the day. Make up a batch to have throughout the week, enjoy it for a weekend brunch, or share it with loved ones.
Protein-packed Lemon Blueberry Breakfast Cake is so fun to eat!
For breakfast. Yep, that's right, I'm all about CAKE FOR BREAKFAST! Or cookies for breakfast, or pie for breakfast, and even waffles with homemade ice cream for breakfast.
Now don't get me wrong, I'm one of those people who really thrives with a protein-packed breakfast full of veggies. That being said, I also love to have a slice of cake, a serving of cobbler, or some nourishing hot chocolate with my breakfast too. And some crispy, pasture-raised bacon too!
That is my ideal breakfast.
Of course, I love cake anytime of the day, but it's extra special for breakfast - especially with something savory.
This Lemon Blueberry Breakfast Cake is so special with beautiful refreshing, fruit flavors. Lemon pairs so well with fresh blueberries, especially in baked goods.
The cake has the perfect moisture content, it's not too dense or dry, it's just right.
Lemon blueberry breakfast cake is perfect for guests and parties!
This gem of a cake is always a crowd pleaser. People love the refreshing, spring-like flavors of vibrant lemon with sweet blueberries. It's so good!
The grain free cake is perfect on its own, but it's even better slathered with a layer of beautiful frosting that's made with healthy, good-for-you fat.
Plus, it's packed with a gut-supporting, body-supporting, nourishing PROTEIN. Grass-fed collagen is my go-to when it comes to making baked goods super soft. Each serving is full of protein, and there's a hefty dose in this cake!
Collagen is the most abundant protein in the human body and plays a key role in numerous bodily functions (source). It's wonderful in smoothies and hot chocolate, and also perfect in cookies, coffee cake, cobblers, muffins and more. It helps add a lovely, soft texture to baked goods. It's also great in frosting too!
Besides having a nice protein boost, collagen is known for helping support skin, joint health, digestion, metabolism, brain function and it's even known to help build and restore muscle {one of the reasons my husband loves it post-workouts}.
I only recommend using quality grass-fed collagen. Knowing the source and where the collagen comes from is very important to me.
Quality is always my first priority, but my favorite brand also just happens to have an awesome price point. Their grass-fed collagen is 100% pesticide and hormone free, non-GMO, lab tested with proof of purity, high protein {97%}, tasteless, dissolves in liquid, and is 100% hydrolyzed.
BONUS: I have a 10% OFF collagen coupon code just for my readers! Just follow the link here and enter NOURISH10 at checkout for 10% off your entire order.
Treat yourself and have some Healthy Lemon Blueberry Cake for breakfast! You'll be so happy you did!
Healthy Lemon Blueberry Breakfast Cake
Healthy Lemon Blueberry Breakfast Cake {Grain Free}
Cake for breakfast? Yes! This healthy, protein-packed, grain free, Lemon Blueberry Breakfast Cake is so delicious any time of the day. Make up a batch to have throughout the week, enjoy it for a weekend brunch, or share it with loved ones.
Ingredients
For the cake:
- ½ cup grass-fed butter or ghee, melted
- ½ cup organic maple syrup or light-colored honey
- 2 pastured or organic eggs
- 1 teaspoon vanilla extract
- ½ cup raw/organic/grass-fed milk or guar-gum free coconut milk
- Zest of 1 organic lemon
- 3 tablespoon fresh lemon juice {approx. the juice of 1 lemon}
- 1 ¼ cup Otto's cassava flour (<-- and recommend)
- ¼ cup grass-fed collagen (<-- and recommend)
- 1 teaspoon baking soda
- ½ teaspoon Celtic sea salt (<-- salt)
- 1 cup fresh blueberries
For the frosting:
- ½ cup maple sugar
- 1 tablespoon grass-fed collagen (<-- and recommend)
- 4 oz organic cultured cream cheese, dairy-free or lactose-free cream cheese, softened
- 3 tablespoons grass-fed butter or ghee, softened
- Zest of 1 organic lemon
- 1 tablespoon fresh lemon juice
- 2 drops of therapeutic-grade Vitality lemon essential oil - optional
Instructions
- Grease a loaf pan and line with unbleached parchment paper, set aside. Preheat oven to 350* F.
- In a large mixing bowl add healthy fat of choice and sweetener of choice. With a handheld mixer, mix on low speed just until creamed. Add the eggs and vanilla extract, mixing on low speed just until combined.
- In a large measuring cup add the milk, lemon zest and lemon juice. It's okay if it curdles, it's basically like buttermilk. Set aside.
- Add the cassava flour, collagen, baking soda and sea salt to the batter mixture in the mixing bowl. Mix on low speed just until the dry ingredients start to become incorporated then pour in the lemon-milk mixture. Continue to mix on low speed just until combined. Add the blueberries and gently fold them into the batter using a spoon. Pour into the prepared baking pan. Bake for 35 to 40 minutes or until light golden brown and a toothpick inserted into the center comes out clean. Allow to cool in the pan for at least 15 minutes before transferring to a cooling rack. Cool completely before frosting.
For the Frosting:
- In a food processor or blender, add the maple sugar and collagen. Blend until it becomes a fine powder, like the consistency of powdered sugar, about 10-15 seconds.
- In a large mixing bowl add the powdered maple sugar-collagen mixture and the remaining ingredients. Using a handheld mixer, mix until fully combined and fluffy, about 1-2 minutes.
- Place the frosting in the refrigerator to chill and set up a bit while the cake is cooling. When you're ready to frost the cooled cake, give the frosting a quick stir before frosting the cake.
Notes
- Avocado oil can be substituted in the cake for the butter or ghee.
- Check your local natural foods markets for dairy-free or lactose-free cream cheese alternatives. There are a few really great nut-based cream cheeses on the market as well as a really lovely organic lactose-free cream cheese.
- Store leftover cake in an air-tight container in the refrigerator for up to 2 days.
- I find that cassava flour is the most similar to regular all-purpose flour. The bonus of this grain free flour is that is has resistant starch. When eaten cool, resistant starch is full of prebiotics that feed probiotics, which helps support digestion and the gut. Isn't that awesome?! Cassava flour is not tapioca flour, it’s 100% Yuca, a root vegetable. It’s a whole food; the entire root, minus the peel.
- I have not tested this recipe with other grain free flours.
Recommended Products
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IF YOU CARE FSC Certified Parchment Baking Paper, 70 sq ft -
KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
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Silicone Spatula - 6 Spatulas Silicone Heat Resistant - Mini Rubber Spatula Set - Cooking Spatulas for Nonstick Cookware - Colorful Baking Kitchen Spatula Set - One Piece Design Spoon (Multicolor)
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 364Total Fat: 23gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 77mgSodium: 367mgCarbohydrates: 36gFiber: 1gSugar: 20gProtein: 6g
This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
MORE RECIPES YOU MIGHT LIKE
Healthy No Bake Berry Cheesecake Tart {Grain Free}
One Pan Broccoli Cashew Chicken {15 Minute Meal}
Easy Grain Free Chocolate Cake {Paleo}
Grass-fed Collagen, Desiccated Liver, Coconut Oil, Liver Detox Support, Ancient Minerals + more!
Anya
I'd love to start my day with this breakfast cake. So beautiful and love all that collagen in there.
Emily Sunwell-Vidaurri
Wish I could send you a piece xo
Renee
This is just so pretty Emily! What a lovely special breakfast! I would love to have cake for breakfast!
Emily Sunwell-Vidaurri
Thanks Renee! Gotta love cake for breakfast 🙂
Raia
I love how bright and cheery this looks! And so delicious with the lemon and blueberry. I can't wait to try it!
Emily Sunwell-Vidaurri
Thanks Raia! I hope you get to make some. 🙂
Stacey Crawford
Love a good frosted lemon cake loaf . This looks so yummy!
Emily Sunwell-Vidaurri
🙂 lemon cake is so yummy!
Rebecca Strength and Sunshine
Cake for breakfast....you can never go wrong 😉
Emily Sunwell-Vidaurri
Yes! 🙂
Sandy
Did you use a 9 x 5 loaf pan?
Emily Sunwell-Vidaurri
Hi Sandy, yes I just used the standard loaf pan. 🙂
linda
How beautiful is that cake!? I love the flowers you added, so spring-y!
Emily Sunwell-Vidaurri
Thanks Linda! Yay for spring! 🙂
Hannah Healy
This looks absolutely divine and makes me want cake for breakfast too!
Emily Sunwell-Vidaurri
Thanks Hannah! I hope you get to have some 🙂
Carrie Forrest
This cake looks so tasty and beautiful. Great job!
Emily Sunwell-Vidaurri
Thanks Carrie! 🙂
Kelly Bejelly
There is a ruuing joke in my family that cake is an acceptable meal for any time of day. I have fond memories of my Grandpa having cake for breakfast many times. haha Anyway, hun, great job on this one. I will have to try it soon.
Emily Sunwell-Vidaurri
I love that! Such a sweet memory to have. I have to agree that cake is an acceptable meal any time of the the day 🙂
Michele
Yeah, you had me at breakfast cake. I can't say I've ever actually HAD breakfast cake, but now that I know it's a thing, I might have to have it soon. Like tomorrow. (or maybe for Brinner tonight? haha)
Emily Sunwell-Vidaurri
LOL you've been missing out 🙂 I hope you get to make some!
Kathleen
What consistency is the batter suppose to be? Mine came out extremely thick.
Emily Sunwell-Vidaurri
Hi Kathleen, it should be a thicker batter, not thin like a regular cake batter. The baked consistency will be like a combination of a muffin and cake.
Michelle
I have been loving all things lemon lately! So refreshing and your pics are awesome!
Emily Sunwell-Vidaurri
Thanks so much Michele! I love all things lemon too 🙂
Janet Fazio
This looks scrumptious! I've never cooked with collagen before. I'll have to see if it's available at my local Sprouts.
Emily Sunwell-Vidaurri
Thanks so much Janet! I don't think Spouts carries collagen, in fact I'm pretty sure most stores don't carry it. It's something I have to buy online in order to get a grass-fed, trusted source. It's possible some natural foods stores might carry some, I know my local natural foods co-op is going to start carrying some soon, but they're pretty on top of the health trends.
Kari
I'm always on board with cake for breakfast, and lemon blueberry is a favorite combo!
Emily Sunwell-Vidaurri
Yay for cake for breakfast! 🙂
Jessica DeMay
This cake looks so moist and delicious! I love the lemon blueberry combination! I would gladly eat a slice for breakfast 🙂
Emily Sunwell-Vidaurri
Thanks Jessica! Lemon + blueberry = awesome! 🙂
Cristina Curp
Omg I can just taste the buttery lemon of this moist loaf. So good!
Emily Sunwell-Vidaurri
🙂 thanks Christina!
ChihYu
I'm not great at baking so I'm always amazed how people bake such beautiful cake like yours. Totally love this !
Emily Sunwell-Vidaurri
Aww you're so kind, thank you ChihYu 🙂
Katja
Lemons! Blueberries! And cake!! So many of my favorite things. Looks delish!
Emily Sunwell-Vidaurri
Thanks so much Katja! I love the 3 too 🙂
Becky Winkler
Gorgeous! I love lemon and blueberry together!!
Emily Sunwell-Vidaurri
Thanks so much Becky! 🙂 It's such a yummy flavor combo.
Real Food with Dana
Ummm cake and bacon I'm totally in!! Loving the lemon blueberry combo, perfect for spring right now! 🙂
Emily Sunwell-Vidaurri
Yes! Cake + bacon for the win 🙂
Rachel
Ha, I just posted a blueberry recipe decorated with flowers over on my blog... great minds. 😉
Emily Sunwell-Vidaurri
I saw it! Your scones are beautiful! I LOVE blueberries this time of the year. 🙂
Vanessa woozley
Who doesn't want cake for breakfast?! I'm pinning this for later it looks so good.
Emily Sunwell-Vidaurri
Right?! So much fun! Thanks for the pin Vanessa! 🙂
Georgina
I can't believe that I can make this for breakfast - mind = blown away! I don't think I could just have one slice 😉
Emily Sunwell-Vidaurri
LOL me too 😉 I'm all about two pieces 🙂
Jana S.
This looks so amazing. I'd like to make it dairy free. Can you substitute Avocado Oil for the butter/ghee in the frosting as well?
Emily Sunwell-Vidaurri
Hi Jana, I wouldn't sub the avocado oil in the frosting, it won't work the same way (it would turn out too oily). Can you do palm shortening? That tends to be a dairy-free version that works in a similar way.
Jana S.
Thanks Emily! This is my 1st time using the Avocado oil too, so I didn't want to mess it up. I ended up just not making the frosting for it.
Funny that you posted that muffin recipe... when I was making your cake recipe yesterday I was thinking how I should make it into muffins instead, because the middle of my cake turned out runny and under cooked even at 40 minutes (again, my 1st time using Avocado Oil as a substitute for butter/ghee in the cake). I think next time I will make sure and let it bake longer.
Emily Sunwell-Vidaurri
Oh no! I'm so sorry to hear that. It shouldn't be runny at all. Were you using Otto's cassava flour and the PS collagen?