Gluten-Free Blueberry Protein Breakfast Cake
This gluten-free blueberry protein breakfast cake is the make-ahead breakfast your busy mornings have been waiting for. It's soft, lightly sweet, and loaded with juicy blueberries — and with a full half cup of protein powder baked right in, it actually keeps your family full. Made with just a handful of simple ingredients and one bowl, it comes together in minutes and stores beautifully in the fridge all week. Slice it, serve it, and feel good about what you're putting on the table — even on the most hectic of mornings.
Ingredients
- 1 cup GF oat flour (you can grind up your own in the food processor)
- 1 cup almond flour
- 1/2 cup vanilla protein powder (I used Naked Nutrition beef protein)
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp sea salt
- 2 tsp vanilla extract
- large eggs
- 1 cup non-dairy milk
- 3/4 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 350°F. Line an 8x8 inch glass baking dish with parchment paper and set aside.
- In a large mixing bowl, combine all ingredients except for the blueberries. Whisk until you have a smooth batter with no lumps.
- Pour the batter into the prepared pan.
- Scatter the blueberries evenly over the top of the batter.
- Bake for 35 minutes, until the center is cooked through and the top is lightly golden. Allow to cool in the pan before slicing and serving.
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