Almond-Blueberry Breakfast Cake


Almond-Blueberry Breakfast Cake

Servings 10


  • ¾ cups plus 2 tablespoons butter, melted, plus extra for greasing
  • 1 2/3 cups almond meal
  • 2/3 cups finely shredded coconut
  • cups granulated sugar
  • ½ cup plus 1 tablespoon self-rising flour
  • ¼ teaspoon salt
  • 4 large eggs, room temperature
  • tsp vanilla extract
  • zest of 2 lemons, 2 teaspoons
  • cups fresh blueberries
  • ¼ cups sliced almonds


  • Preheat the oven to 350º Fahrenheit. Grease and line a 9-inch round cake pan.
  • Place the almond meal, coconut, sugar, flour and salt in a mixing bowl. Sift to remove any lumps.
  • Place the eggs in a separate medium bowl and whisk lightly. Add the melted butter, vanilla extract and lemon zest and whisk again until well combined. Pour this into the dry mixture and whisk to combine. Fold in 1 cup of the blueberries, then pour the mixture into the prepared pan. Sprinkle the remaining blueberries and almonds on top.
  • Transfer cake to the oven, and bake for 50-55 minutes, or until a skewer inserted in the center of the cake comes out clean. Allow to cool for 30 minutes before removing cake from pan. Enjoy!