This Orange Blueberry Breakfast Cake is tender, moist, and bursting with fresh fruit flavor! It's also a breeze to whip up!
If you're anything like me and love having something satisfyingly sweet and delicious with your morning coffee, this Orange Blueberry Breakfast Cake is for you! The best part is you don't have to sacrifice any of your New Year's goals with this wholesome, nutritious cake.
This cake is not only tender, moist, and loaded with fruity goodness - it's also gluten and refined sugar-free! There is even an extra boost of protein in this cake thanks to the addition of almond protein powder. So go ahead, have a slice a two for breakfast or whenever you like.
How to Make This Recipe
Preheat oven to 350° F.
- Lightly coat an 8 or 9-inch round cake pan with cooking spray and set it aside.
- Sift flour and protein powder together in a large bowl. Add xanthan gum (omit if your gluten-free flour already contains it), granulated sweetener, baking powder, baking soda, and salt and whisk to combine.
- In a separate mixing bowl, combine eggs, olive oil, vinegar, orange zest, orange juice, and vanilla extract. Slowly pour wet ingredients into the flour mixture and begin to stir, adding the milk last while stirring. Continue to whisk batter just until the lumps are gone and the batter is smooth. Gently fold in blueberries. Pour batter into prepared pan and dot the top with more blueberries.
- Bake cake for 30-35 minutes. To test the cake, insert a toothpick into the center. If it comes out clean, except for a few crumbs and with no wet batter, the cake is ready and may be removed from the oven. If the toothpick has batter on it, bake 5 additional minutes and test again.
- Cool cake for 10 minutes in the pan then remove cake from pan and transfer to a wire rack to cool completely. Garnish with orange slices and fresh blueberries if desired. Enjoy!
Can I Substitute Other Fruits in this Cake?
Absolutely! Feel free to experiment with different citrus fruits and berries in this cake. Just about any variety will work.
Some citrus suggestions are lemon, blood orange, grapefruit, or lime. Also, feel free to try raspberries, strawberries, blackberries, or any other berry you prefer. Get as creative as you want with the flavor combinations! Be sure and let me know how your creations turn out in the comment section below!
Other Substitution Suggestions
For this Orange Blueberry Breakfast Cake, I recommend a light-tasting vegetable oil so that it doesn't affect the flavor of the cake. Regular vegetable oil, canola oil, or grapeseed oil are all good substitution options.
There are other sweetener options as well. However, I suggest really looking at the ingredients of zero-calorie sweeteners as some contain sugar alcohols that can have negative effects on the body. Other zero-calorie sweeteners that I recommend that are not known to have any negative effects are monk fruit and erythritol. Just make sure whatever brand you use is suitable for baking. Here you will find the brand I used for this recipe.
For the flour, you may use any gluten-free baking flour you choose. Just make you read the packaging as some brands require the addition of xanthan gum and some do not as they already contain this ingredient. Gluten-free baking has really come a long way and there are tons of great gluten-free flour options available! This is the brand I used for this recipe.
The almond protein powder may be omitted if you cannot find this ingredient - however, I highly recommend trying it out if you can! If you are omitting the almond protein powder, just increase the amount of flour to 1 and ½ cups. I have not tested this recipe with any other kind of protein powder. This is the brand of almond protein powder I used.
You Will Also Love These Gluten-Free Peach Cheesecake Blondies!
Orange Blueberry Breakfast Cake
- 1 cup of gluten-free baking flour
- ½ cup of almond protein powder
- ½ teaspoon xanthan gum*
- 1 cup stevia baking blend or granulated sweetener of choice
- 2 teaspoons baking powder
- ⅓ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs room temperature
- ⅓ cup extra-virgin olive oil or mild flavored vegetable oil of choice
- 1 tablespoon white vinegar
- 1 teaspoon pure vanilla extract
- zest of half an orange
- 2 tablespoons fresh squeezed orange juice
- ½ cup milk of choice I used unsweetened almond
- 1 cup fresh blueberries rinsed
- Preheat oven to 350° F.
- Coat an 8 or 9-inch cake pan with cooking spray.
- Sift flour and almond protein powder together in a large bowl. Add xanthan gum, granulated sweetener, baking powder, baking soda and salt. Whisk to combine.
- In a separate mixing bowl, beat together eggs, oil, vinegar, vanilla extract, orange zest and orange juice. Slowly pour wet ingredients into the flour mixture and begin to stir, adding the milk last while continuing to stir. Continue to whisk just until the lumps are gone and the batter is smooth. Fold in blueberries. Pour batter into prepared pan and dot the top with more blueberries.
- Bake in preheated oven for 30-35 minutes. Check the cake by inserting a toothpick into the center. If the toothpick comes out clean except for a few crumbs, the cake is done and may be removed from the oven. If the toothpick comes out with wet batter on it, bake for an additional 5 minutes and check again.
- Once cake is done, allow it to cool for 10 minutes inside the pan then remove to a wire rack to cool completely. Garnish with orange slices and fresh blueberries if desired. Enjoy!