Blueberry Tahini Cake

4.91 from 10 votes
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This Blueberry Breakfast Cake is healthier, tastier and easy to make. Perfect for a grab and go sweet meal or treat. Tahini and fresh blueberries are baked right into it.

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Say hello to my newest breakfast addition! This Blueberry tahini cake is a sure fire hit for the family or guests. The tahini flavor is mild but adds a beautifully smooth taste to the cake. You can easily sub almond butter for the tahini if you prefer.

Why You Need To Make Blueberry Breakfast Cake

This Blueberry Breakfast Cake is fluffy, easy to hold in one hand for on the go, it is healthier than most other breakfast cakes.

It can be made dairy free. and it has creamy, delicious tahini baked right in. The mashed banana adds potassium and moisture to the batter. The cake melts in your mouth and you won’t feel guilty indulging!

Ingredient Notes

Ingredients for blueberry breakfast  cake on a grey counter.

Eggs. You can skip the egg completely and make this vegan, but they won’t fluff up as much.

Bananas. They offer sweetness and help cut out fat!

Milk. I use unsweetened Almond Milk. Dairy milk will also work just fine.

Oil. Use melted coconut or canola oil for this recipe!

Sugar. You can use any sugar of choice. I use granulated or coconut sugar.

Blueberries. Fresh or frozen will work.

Tahini. You may also use almond butter. Tahini is always in the nut butter aisle at all grocery stores. Same area as the peanut butter and almond butter. Be sure to stir it well before using.

All other ingredients and measurements can be found in the recipe card towards the bottom of this post. 

Steps To Make This Recipe

This breakfast cake is very easy to make! You only need a few mixing bowls and a baking dish to whip it up.

Step one. Set oven to 350º Peel and mash your bananas in a large bowl. Be sure it measures out to about 1 cup. Add in oil, milk, tahini, vanilla, egg and whisk together gently (photo 2).

Step two. In a medium sized bowl, add flour, baking soda, salt together and whisk (photo 1). Add the dry mixture to the wet mixture. Do not over mix, use a spatula to be sure everything is mixed in. Add in blueberries and gently fold together (photo 3).

Step three. In a parchment lined 9×9 or similar sized baking dish, add the mixture and evenly spread it throughout (photo 4). Place in oven and bake on 350º F for about 16- 18 minutes. I like to take mine out when the top starts to turn slightly brown and a toothpick comes out clean. Let it cool for a few minutes before adding optional icing. Slice once it is entirely cooled.

Tahini cake on a grey plate with a small fork.

Tahini Cake Recipe Tips

  • Don’t over mix the batter! It will ruin the texture and could sink the cake.
  • Let the blueberry breakfast cake rest before cutting into it!
  • Use any milk of choice, they all work great in the recipe.

Recipe FAQ’s

I don’t like tahini, what else can I use?

Almond butter or Sunflower Seed butter would be a great alternative

Can I use frozen blueberries ?

Yes, you can also use raspberries or blackberries!

Do I need the icing?

No, You can skip the icing if you’d like it be even more breakfast healthy (less sugar). I like to spread a little butter on mine if I skip the icing.

Other Blueberry Recipes To Try

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

Tahini Cake on parchment paper with a gold knife.
4.91 from 10 votes

Blueberry Tahini Breakfast Cake

This Blueberry Breakfast Cake is healthier, tastier and easy to make. Perfect for a grab and go sweet meal. Tahini and fresh blueberries are baked right into it. 
Prep: 10 minutes
Cook: 25 minutes
Servings: 9

Equipment

  • mixing bowls
  • 8×8 or 9×9 baking dish

Ingredients 

  • 1 cup ripe bananas mashed , typically 2 – 3 bananas
  • 3 tbs oil , * melted coconut or canola
  • ¼ cup tahini , *see notes
  • 1 large egg
  • 2 tbs almond milk
  • ½ tsp vanilla extract
  • cup sugar
  • ¾ cup all purpose flour, *gluten free will also work.
  • ½ tsp baking soda
  • tsp salt
  • ¼ cup blueberries, * save some for topping

2 Ingredient Icing – Optional

  • 1 cup powdered sugar or confectioner sugar
  • 2 tbsp almond milk

Instructions 

  • Set oven to 350º Peel and mash your bananas in a large bowl. Be sure it measures out to about 1 cup. Add in melted coconut oil, almond milk, tahini, vanilla, egg and whisk together gently. 
  • In a medium sized bowl, add flour, baking soda, salt, sugar together and whisk. Add the dry mixture to the wet mixture. Do not over mix, use a spatula to be sure everything is mixed in. Add in blueberries and gently fold together.
  • In a parchment lined 9×9 baking dish, add the mixture and evenly spread it throughout. Place in oven and bake on 350º for about 20 -25 minutes. I like to take mine out when the top starts to turn slightly brown and a toothpick comes out clean. Let it cool before adding optional icing. Slice once it is entirely cooled.

2 Ingredient Icing

  • Mix the two ingredients together in a bowl. They should form a nice consistency like raw pancake mix. Add 1 tsp of milk at a time to thin icing or add1/4 cup of powdered sugar at a time to thicken into desired thickness.

Notes

*any milk will work, 2%, skim, nut milk or whole milk. 
*almond butter will also work if needed.
*Fresh or frozen blueberries will work. You can also use raspberries for this recipe. 
Please look at the recipe tips and variation section of the blog post for substitutions and more. 
This will keep on the counter for 2 days. Refrigerate in an airtight container for up to 4 days or freeze in a ziplock bag for up to 2 months. 

Nutrition

Serving: 9g | Calories: 172kcal | Carbohydrates: 21g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 112mg | Potassium: 112mg | Fiber: 1g | Sugar: 10g | Vitamin A: 44IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 10 minutes
Cook Time: 25 minutes
Course: Breakfast, Dessert
Cuisine: American
Servings: 9
Calories: 172
Keyword: Blueberry Breakfast Cake, Tahini Cake
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Recipe Rating




18 Comments

  1. 4 stars
    I had to cook mine for a bit longer but was a hit for our family! I also added some orange zest to the glaze, so yummy!

    1. I live in high altitude – so times will always vary from oven to oven 🙂 I love the idea of the orange zest, I will try that next time, great idea!

  2. 5 stars
    Made this this morning for breakfast and the whole family devoured it what a great recipe.

  3. 5 stars
    Had to cook for 30 min and the instructions don’t include when to add the sugar so I put it in with the wet ingredients after they were all together and it turned out great!

    1. Hi There! So glad you enjoyed this recipe. I took your feedback and added in some changes for time and when to put the sugar in the recipe (thanks for catching that detail i really appreciate it!) I bake in high altitude so I love to know when others have a different timing experience. Thank you!

    2. Have you ever used gluten free all purpose flour? I’m thinking about trying it.

      1. Hi Amy, I have worked with gluten free all purpose quite often and it should work just fine. Enjoy!

      2. Hi Amy! GF all purpose should work as a great substitute !

  4. 5 stars
    Yum! I read the comments and had the experience of it needing about 30min to cook at lower altitudes. I used sliced strawberries since I didn’t have blueberries or raspberries and it was delish! Thanks for the recipe 😀

    1. Thanks for the feedback on the cooking time! Always appreciated. Thrilled you enjoyed it and added strawberries (YUM!!) thanks for coming back to let me know.

  5. 5 stars
    I had several super ripe bananas and made this. It’s so, so good! I didn’t have as much tahini as I thought, so I also added some almond butter and it worked so well. I also added cardamom! Such a good recipe, thank you!

    1. Hi Michaela, so happy to hear you enjoyed this recipe! I love that you added cardamom, what a great idea. I will try this next time I make it.

  6. 5 stars
    delicious!! this is so moist and fluffy and i will definitely make it again. i had to bake mine for 30 minutes though but it was so good 🙂

    1. So happy tp hear you loved this one! It is a personal favorite here. Thanks for the 30 min bake time feedback as well.

  7. Is the banana necessary? Hate the taste of bananas in baked goods 😅

    1. You can try with applesauce but I can’t promise it will work as perfectly since I haven’t tried. But! Applesauce typically works great replacing banana. Xoxo

  8. Hello…we have coconut allergy. Can I substitute vegetable oil like grapeseed or avocado? Thank you!

    1. Hi Jennifer yes absolutely you can substitute coconut oil. Avocado oil would work wonderfully.