Description
A warm, homemade cake perfect for busy mornings, packed with nutritious blueberries and sweetened with maple syrup.
Ingredients
Scale
- 4 large eggs
- 1/2 cup 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
Instructions
- Preheat oven to 350°F (175°C) and spray a 9 x 13 baking dish with cooking spray.
- In a large bowl, whisk together eggs, almond milk, maple syrup, baking powder, baking soda, salt, and vanilla extract until smooth.
- Add 2 3/4 cups almond flour to the mixture and mix well with a spatula until combined.
- In a separate bowl, coat blueberries with the remaining 1/4 cup almond flour and gently stir.
- Add the coated blueberries to the batter and gently fold in.
- Transfer the batter to the prepared baking dish and level with a spatula.
- Bake for 40 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Let cool slightly before slicing into 8 pieces. Serve warm or cold with yogurt and maple syrup if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 7g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 140mg