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.
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.
Table of contents
Why You Need To Make This Blueberry Breakfast Cake
This recipe is similar to my most popular blog recipe, Peanut Butter Banana Bars. But this is a lighter, fruitier version. 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 is totally dairy free. It takes minimal effort to bake and you can make this Egg free if you want a vegan version * it just wont be as fluffy.
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!
All Purpose Flour.
Coconut Oil. Melted.
Dairy Free Milk. I use unsweetened Almond Milk.
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.
How To Make This Recipe
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 melted coconut oil, almond milk, tahini, vanilla, egg and whisk together gently.
Step two. In a medium sized bowl, add flour, baking soda, salt 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.
Step three. In a parchment lined 9x9 baking dish, add the mixture and evenly spread it throughout. Place in oven and bake on 350º 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.
Almond butter or Sunflower Seed butter would be a great alternative
Yes, but it will be slightly more dense.
Yes, you can also use raspberries or blackberries!
yes! I recommend you store it in the fridge. It will be good for up to 5 days. You can also freeze this recipe in a ziplock bag for up to two months.
no! You can skip the icing if you'd like it be even more breakfast healthy. The icing is optional. I like to spread a little butter on mine if I skip the icing.
Other Recipes To Try
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Blueberry Tahini Breakfast Cake
- 1 cup ripe bananas mashed typically 2 - 3 bananas
- 3 tbs melted coconut oil
- ¼ cup tahini *
- 1 large egg
- 2 tbs almond milk
- ½ tsp vanilla extract
- ⅓ cup sugar *
- ¾ cup all purpose flour
- ½ tsp baking soda
- ⅛ tsp salt
- ¼ cup blueberries * save some for topping
2 Ingredient Icing - Optional
- 1 cup powdered sugar or confectioner sugar
- 2 tbsp almond milk
- 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 9x9 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.
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!
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!
Made this this morning for breakfast and the whole family devoured it what a great recipe.
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!
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!
Have you ever used gluten free all purpose flour? I'm thinking about trying it.
Hi Amy, I have worked with gluten free all purpose quite often and it should work just fine. Enjoy!
Hi Amy! GF all purpose should work as a great substitute !
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 😀
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.
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!
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.
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 🙂
So happy tp hear you loved this one! It is a personal favorite here. Thanks for the 30 min bake time feedback as well.
Is the banana necessary? Hate the taste of bananas in baked goods 😅
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
Hello...we have coconut allergy. Can I substitute vegetable oil like grapeseed or avocado? Thank you!
Hi Jennifer yes absolutely you can substitute coconut oil. Avocado oil would work wonderfully.