iFoodReal · by Olena Osipov★ 5.0 (91)
Healthy Blueberry Breakfast Cake
NUTRITION · PER SERVING50M COOK
CAL 18%·PRO 30%
CARBS 25G28% OF CAL
6G FIBER16G SUGAR4G OTHER
FAT 24G61% OF CAL
3G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A soft, sweet gluten-free breakfast cake studded with blueberries. It sits between a traditional cake and a breakfast casserole, with a tender crumb from almond flour. Serve it warm at breakfast or brunch.
mainamericanbaked goodeggs🥧 baking dish🔥 ovendairy freegluten freevegetarian
View the full recipe on iFoodReal →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4 large eggs
- 1/2 cup any milk (I used unsweetened almond milk)
- 1/4 cup maple syrup or honey
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 3 cups almond flour
- 4 cups fresh or frozen blueberries
- Cooking spray (I use Misto)
At a glance
PER SERVING · TIME 50M
CAL 18%·PRO 30%
CARBS 25G28% OF CAL
6G FIBER16G SUGAR4G OTHER
FAT 24G61% OF CAL
3G SAT22G 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
- 40m
- Sodium
- 271mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 399mg
- Calcium
- 148mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 271MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.