Blueberry Walnut Breakfast Cake
Blueberries are one of those magical foods that are well known to help with brain function. They’re also high in antioxidants and absolutely delicious fresh, frozen or cooked.
Walnuts are also known to support cognitive function thanks to their high levels of essential fatty acids – these beautifully rich, crunchy, oily nuts are a favourite in baked goods, and they add a distinctive flavour and texture to this incredibly satisfying, moist breakfast cake.
A flourless recipe, our blueberry and walnut breakfast gluten free cake is ideal for coeliacs and vegans (if you’re a vegan who enjoys honey). A sugar-free cake recipe that gives a delicious energy boost first thing in the morning and supports your brain function early in the day so you feel ready to take on whatever the day throws at you.
If you’re looking for a keto cake recipe you can add cream cheese icing between your cake layers to increase the fat content but if you’re happy with the un-iced version it is just as tasty.
We’ve included a delectable manuka honey cream cheese icing to ours, and because the manuka honey remains raw in the icing, you’ll be reaping the benefits of raw manuka honey as it comes, straight out of the beehive. We recommend our Steens UMF 15+ Manuka Honey for this for an additional immunity boost. Find our UMF 15+ Manuka Honey here.
If you’re not familiar with the incredible natural Manuka Honey benefits that come with a high MGO rated Manuka honey from New Zealand, you can learn more in our ‘Manuka Honey 101’ blog, and if you’re not sure which Manuka Honey is best for you, take our super quick quiz to see what will give you the best results.
In the mean time, let's get baking!
Lots of love,
The Steens Team x 
Ingredients
- 4 cups almond flour
- 2 cups crushed walnuts
- 2 tablespoons cinnamon
- 2 teaspoons baking powder
- 8 eggs
- 4 tablespoons melted coconut oil
- 1 big splash of vanilla extract
- 1 cup MGO 85+ Manuka Honey
- 1 cup blueberries
ICING
- 2 cups cream cheese
- 4 heaped tbsp UMF 15+ Steens Manuka Honey
- A handful of fresh blueberries
- A drizzle of warmed Manuka Honey
-
Crushed walnuts
- Preheat the oven to 160C/320F. Grease an 8-inch cake pan generously and set aside.
- In a large mixing bowl, add your almond flour, crushed walnuts, cinnamon, baking powder and mix well.
- In a separate bowl, whisk your eggs, coconut oil, MGO 85+ manuka honey , and vanilla extract, until combined. Fold through your almond flour mix and combine well.
- Using a rubber spatula, fold through your blueberries.
- Transfer your cake batter into the greased cake pan. Bake for 25-27 minutes, or until a skewer comes out clean.
- Let the cake cool completely, before frosting.
TO STORE: Leftover blueberry cake should be stored in the refrigerator, in a sealable container, or covered. It will keep well for up to 5 days.
Or slice up into single serve pieces and store in the freezer for up to 6 months. This cake is just as good when you sneak a piece and eat it straight out of the freezer….. Midnight snack anyone?
Baking Tips and Tricks
- Do not overbake the blueberry breakfast cake, otherwise, it will be prone to crumble. Remove it when the skewer comes out just clean. The cake continues to cook as it cools.
- Feel free to switch up the berries in this – any fruit will be delicious as long as it’s not too mushy or liquidy – try strawberries, figs, apples or cherries!
