Blueberry Breakfast Cake | Gluten Free Blueberry Breakfast

Blueberry Oatmeal Breakfast Cake tastes like a blueberry cake but is healthy enough for a breakfast meal! A delicious take on a healthy blueberry oatmeal  bake or a blueberry muffin! (The recipe is 100% gluten free as long as you are using certified gluten free oats.)

Blueberry Breakfast Cake- delicious and nutritious

This is a summer influenced breakfast recipe but it’s easy enough to enjoy with high quality fruit year round when opting for frozen blueberries. Oatmeal is a well balanced and high fiber breakfast option giving you satiety and satisfaction. I love starting my day with oats and like it even better when breakfast requires only reheating. You can make this breakfast cake on a Sunday night and cut into servings for the rest of the week. Or you can make it for a brunch with guests. Either way- it will be one of the best and most delicious breakfasts you’ve ever had.

According to The Produce for Better Health Foundation blueberries are: Fat free, Saturated fat free, Cholesterol free, Sodium free, High in vitamin K, High in manganese, Good source of fiber, Good source of vitamin C, and a Good source of copper.  And if you bought a ton of blueberries on sale or got a heap from your CSA check out their post for more inspiration to use up your blueberries. (Pro tip: they can also be stored easily in the freezer).

Can I try something besides blueberries?? How to mix up the flavor?!

• Blueberries are my favorite fruit but this could be easily made with any of the other berries- blackberries, strawberries, raspberries, elderberries, etc.
• Peaches, apples, cherries, pear, apricots, and more!
• Add nuts or seeds to boost the protein
• Throw in some chocolate chips to make a healthier blueberry chocolate cake.
• Add a squeeze of lemon for a healthier blueberry lemon cake. (Or orange).
• Skip the applesauce and use a ripe banana.
• Eat this cold or warm it up.

Can I use frozen fruit??

As we head into the fall I know we will start seeing everything apple and pumpkin, so this is the perfect breakfast option for when we all get sick of pumpkin flavored everything (pumpkin muffins, pumpkin overnight oats, pumpkin smoothies, etc). Mix it up for the season and have some summer flavors with this blueberry breakfast cake by enjoying it year round. My favorite type of blueberries are wild blueberries- they provide more nutrition (dubbed Mother Nature’s antioxidant) and are smaller- my favorite frozen brand is Wyman’s.

(Pro-tip: if you have been indulging in all things pumpkin and have leftover pumpkin puree you could easily sub this in for the applesauce or use about 1 cup in place of the fruit for a fall take on this dish. Add extra spices like cinnamon and nutmeg. Or use the leftover puree in a soup, salad, dessert, or smoothie.)

More Blueberry Recipe Inspiration

I just shared my leftover pumpkin puree tips (tis the season) so I also wanted to share my leftover blueberry tips.

Here are some recipes I recommend: blueberry drinking vinegar, smoothies, and even for a homemade chia jam.

More reasons to love blueberries

Each year, WBANA has hosts the Wild Blueberry Health Research Summit in Bar Harbor, Maine, a worldwide gathering of renowned scientists and researchers from leading institutions representing broad disciplines — from cardiovascular health to cancer to heart disease, osteoporosis, neurological diseases of aging, and more.  I have been lucky enough to visit Maine twice and made sure to dive into the fresh and local wild blueberries.

What’s your favorite fruit?? Are you ready for all things apple and pumpkin or still holding onto that delicious summer produce!?