Start your morning with a slice of this blueberry breakfast cake! It’s full of fresh blueberries, and light and tender. Enjoy a slice with a cup of tea or coffee.
The seasons are changing, and I can’t wait for summer produce! Corn on the cob, watermelon, pickles, and fresh berries are on my wish list.
I recently bought some blueberries, and they have been perfect for making some delicious vegan blueberry pancakes, and also this blueberry breakfast cake.
This cake is light and fluffy, and not too sweet, making it perfect for breakfast or brunch. A dusting of powdered sugar on top looks pretty. If you wanted to add a little more sweetness, you could do a simple glaze with non-dairy milk and powdered sugar.
I made this blueberry cake with white spelt flour, but you can use all-purpose flour if you like. You could even use a whole wheat flour if you wish, although that will make the cake a bit heavier.
Can this cake be made gluten free?
I did not try this recipe with gluten free flour, but if you have a lighter flour blend, like my homemade blend, it should work out pretty well. Or if you need a gluten free and vegan cake recipe, try my apple spice cake.
What can I use instead of blueberries in this breakfast cake?
You can use any berry you like! Raspberries, blackberries, or even chopped strawberries should work well. If you don’t have berries, try chopped apples or peaches.
Can this cake be made ahead of time?
You can make this blueberry cake the night before you plan to serve it. Just cover the pan with plastic wrap to keep it moist, and wait to dust the cake with powdered sugar until you’re ready to serve it.
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Blueberry Breakfast Cake (Vegan, Dairy Free).
A light and delicious blueberry breakfast cake is a great way to start your day! Enjoy a slice with a cup of coffee or tea.
- ⅓ cup vegan buttery spread melted
- 3 Tablespoons unsweetened applesauce
- ½ cup organic cane sugar
- ½ cup coconut sugar or light brown sugar
- ½ cup water
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 2 cups white spelt flour or all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup blueberries
- 2 Tablespoons powdered sugar optional, for dusting
Preheat the oven to 350 degrees. Line an 8 inch square baking dish with parchment paper so that it overhangs on both sides.
Place the melted vegan buttery spread, sugars, applesauce, vanilla extract, vinegar, and water in a bowl and mix well.
Add the flour, baking soda, baking powder, and salt and stir well. Add the blueberries and fold in gently.
Pour the batter into the prepared pan. Bake at 350 degrees for 25-28 minutes, or until a toothpick inserted in the middle comes out clean.
Allow the cake to cool, then dust with powdred sugar if desired. Store leftover cake in an airtight container.
Nutrition facts are for 1/9 of the cake.
You can use all-purpose flour if you like.
If you want to use coconut oil or canola oil instead of vegan buttery spread, that will work fine.
Will I be able to replace the blueberries with strawberries instead?
Yes, that would be fine!
Can you use frozen blueberries?
Thank you so much for this amazing recipe! I shared it with so many of my allergy & intolerant friends, and I love it so much as an intolerant person..(and in general!) I will continue to make this delicious meal!