Fit Foodie Finds · by Lee Funke★ 4.8 (6)
Blueberry Breakfast Cake
NUTRITION · PER SERVING40M COOK
CAL 11%·PRO 9%
CARBS 37G70% OF CAL
3G FIBER0G ADDED0G INTRINSIC14G OTHER20G TOTAL SUGAR
FAT 5G22% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender breakfast cake studded with blueberries and sweetened with honey. Moist and wholesome, perfect for weekend mornings or brunch.
mainamericanbaked good🥧 baking dish🔥 ovendairy freevegetarian
View the full recipe on Fit Foodie Finds →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- 1.5 cups all-purpose flour
- 1 pint fresh blueberries
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- ¼ cup brown sugar
- 2 tablespoons avocado oil (vegetable or coconut oil work, too)
- 1 teaspoon vanilla extract
- 1/4 cup honey
- 2 large eggs
- 1.25 cups unsweetened almond milk (or oat milk)
- Maple syrup or honey
- Fresh Blueberries
At a glance
PER SERVING · TIME 40M
CAL 11%·PRO 9%
CARBS 37G70% OF CAL
3G FIBER0G ADDED0G INTRINSIC14G OTHER20G TOTAL SUGAR
FAT 5G22% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 205mg
- Total sugar
- 20g
- Added sugar
- ≥15g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 174mg
- Calcium
- 82mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 205MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.