Blueberry & Brown Butter Breakfast Cake

Yes! You can have cake for breakfast.

Packed with all the goodness that you need to start your day.

The brown butter adds a lovely toasty nutty flavour to the cake. Well worth doing.

Eggs, nuts, fruit, what could be better. – Oh and no sugar. Obvs.

Dollop on a spoonful of yogurt and a handful of berries to make this even more perfect.

To make this wonderful breakfast cake – actually, you can eat this anytime, but I love it for breakfast –

you will need:

170g Unsalted Butter

200g Ground Almonds

70g Stevia Sweetener – I used the Truvia one that seems to be in all of the supermarkets at the moment. It is 3 times as sweet as normal table sugar, keep this in mind if you use a different stevia product as each one has a different sweetness strength.

3 Large Eggs

1 tsp Cinnamon

1 tsp Baking Powder

Zest and Juice of one Lemon

100g Frozen Blueberries – you can also use fresh ones if you have them.


  1. Preheat your oven to 160C
  2. Brown the butter in a saucepan over a medium heat. You are looking for the stage when after the initial melting process, on continuing to cook on the hob, the milk solids in the butter turn brown. As soon as this happens (about 5 minutes), remove from the heat and leave to cool for at least 20 minutes.
  3. Place all of the rest of the ingredients except the blueberries, into a bowl ( I use my stand mixer) and beat well for a few minutes  until pale and fluffy.
  4. Fold in the blueberries, if you like – you can dust them with a tablespoon of flour to prevent them sinking to the bottom of the cake- personally I like the look, but if you prefer an even distribution of berries, don’t skip the dusting stage.
  5. Pile the cake batter into a loaf tin lined with baking paper and smooth out the top with a spatula, bake for 50 minutes to an hour.
  6. Leave in the tin for at least 10 minutes before turning out on to a wire rack to cool completely.
  7. Serve with a large dollop of Greek yogurt and a handful of fresh berries of your choice.

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