Vegan Blueberry Breakfast Bake

ByHannah Peterson

✨ Cozy, Slightly Sweet & Perfect Anytime

This looks like a blueberry breakfast bake / cake hybrid—soft, fluffy, and bursting with juicy berries. The vegan version is super simple and works beautifully without eggs or dairy 💙

🛒 Ingredients

  • 2 cups flour (or oat flour for gluten-free)
  • 1 cup plant milk
  • ⅓ cup maple syrup or sugar
  • ¼ cup oil (or applesauce for lighter version)
  • 1 tsp vanilla extract
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 ½ cups blueberries (fresh or frozen)

👩‍🍳 Instructions

1️⃣ Mix Wet Ingredients

Whisk plant milk, sweetener, oil, and vanilla.

2️⃣ Add Dry Ingredients

Stir in flour, baking powder, and salt until combined.

3️⃣ Fold in Blueberries

Gently mix (don’t overmix or it turns purple everywhere 😉)

4️⃣ Bake

Pour into greased dish → bake at 350°F (175°C) for 30–40 minutes

5️⃣ Cool & Slice

Let it cool slightly before cutting into squares.

🍽 Serving Ideas

Serve warm with:

🥥 coconut yogurt
🍯 drizzle of maple syrup
☕ coffee or tea
🍋 lemon zest for brightness

💡 Tips

⭐ Toss blueberries in a little flour to prevent sinking
⭐ Use frozen berries straight from freezer (no thawing)
⭐ Don’t overbake—keep it soft and moist

🥗 Nutrition (Approx per square)

Calories: ~180–220

This is one of those recipes that feels like cake but totally passes as breakfast 😄

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