Vegan Blueberry Breakfast Bake
🌱 Vegan Blueberry Breakfast Bake 🫐
This Vegan Blueberry Breakfast Bake is a golden sheet of tender cake with blueberries bursting through the top. No eggs. No dairy. You mix one bowl, pour it in a glass dish, and bake until the edges brown and the berries look jammy.
I love this on a slow morning. Toss the berries in a little flour so they don’t all sink. Don’t overmix or the bake gets tough. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Bake 💚
- 🌱 Completely vegan
- 🫐 Juicy blueberries
- 🍰 Soft breakfast cake
- 🥣 One-bowl batter
- 🧊 Great leftover
- ☕ Weekend brunch
The Secret to Berries That Don’t Sink
Dry berries toss better than wet ones. Frozen berries work — don’t thaw them first. Sprinkle a few extra on top before baking so the surface looks like the photo. Pull it when the center springs back and a toothpick has a few moist crumbs.
Frequently Asked Questions ❓
Fresh or frozen blueberries? 🫐
Both work. Frozen can streak the batter purple. That’s fine.
Can I use gluten-free flour? 🌾
A 1:1 baking blend usually works. The bake may be a little more delicate.
How do I store it? 🧊
Covered in the fridge 4 days. Warm slices in the oven or toaster oven.
🌱 Vegan Blueberry Breakfast Bake
Ingredients 🛒
- 2 cups all-purpose flour
- ½ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon (optional)
- 1 cup plant milk
- ⅓ cup oil
- 1 teaspoon vanilla extract
- 1 tablespoon vinegar or lemon juice
- 1½ cups blueberries
- 1 teaspoon flour, for tossing the berries
Instructions 👩🍳
- Preheat oven to 350°F (175°C). Grease a 9×13 or similar glass dish.
- Whisk the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Add plant milk, oil, vanilla, and vinegar. Mix until just combined.
- Toss blueberries with 1 teaspoon flour. Fold most into the batter. Spread in the dish and scatter the rest on top.
- Bake 35–42 minutes, until golden and a toothpick has moist crumbs. Cool 15 minutes before cutting.
Nutrition
| Nutrient | Per square (1/9) |
|---|---|
| Calories | 220 |
| Protein | 3g |
| Net carbohydrates | 32g |
| Total carbohydrates | 34g |
| Fiber | 2g |
| Total fat | 8g |
| Sodium | 220mg |
Estimates based on a vegan blueberry breakfast cake bake. Exact numbers may vary by berry amount.
Notes & Tips 💡
- A sprinkle of coarse sugar on top before baking gives a bakery crust.
- Lemon zest in the batter is excellent with blueberries.
- This is good warm with vegan yogurt or a little maple.
- Don’t wait until the toothpick is bone-dry or the bake will be dry.
This Vegan Blueberry Breakfast Bake is golden, berry-packed, and made for a glass dish. Cake for breakfast, without the fuss. 🫐🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
Comments (2)
4.0 (1 rating): average 4.0 out of 5
Hannah