The other day I opened up my Pinterest to see the most beautiful pin of this Blueberry Breakfast Cake. I don’t know about you, but I love to enjoy a special breakfast on the weekends, so I knew that I wanted to try this recipe. I also knew that I wanted to try to make this cake with a few changes.
First, I knew I had to use a substitute for the egg due to my allergy, so I used my favorite substitution for baking. Just 2 tablespoons of water, 1 tsp of oil, and 2 tsp of baking soda helps ensure the recipe gets enough liquid and rise to replace the egg. If you do not have an egg allergy, however, please use the egg! Second, when I saw it required a stick of butter, I decided to use a more macro friendly substitute – greek yogurt! I knew it would still add a lot of moisture to the batter, but it wouldn’t add any fat. On the other hand, the stick of butter would add an extra 700 calories and a whopping 91 grams of fat.
There is always a bit of a question of if it will turn out alright when you try a new recipe with some lighter ingredients. But, I am happy to report, this is absolutely delicious. It tastes like a big slice of a blueberry muffin, and I couldn’t get enough! Usually I am stingy when it comes to serving a more macro-friendly recipe to friends and family, but I guarantee yours would love this one. Speaking of calories, for a big slice of 95 grams, it was under a gram of fat and just 208 calories (for more macro details, please see the recipe!), so it was actually surprisingly easy to fit into my day. If you serve it with additional Greek yogurt on the side or maybe some eggs, you’ll have a very balanced and delicious breakfast!
Another bonus to this recipe is that it also freezes great! I took my leftover portions and froze them (so I wouldn’t eat every square in one day! HA!). I then defrosted them for 30 seconds in the microwave and enjoyed them as a macro cap or as a little treat with my coffee. In fact, I still have some tucked in the freezer for whenever they call my name. I highly recommend this recipe, and I think you’ll see why once you try it. It will be a go-to recipe for me in the future!
Blueberry Breakfast Cake
- 8 g white distilled vinegar (2 tsp)
- 110 ml 1%milk (scant 1/2 cup)
- 125 g Non Fat Greek Yogurt (1/2 cup)
- 210 g sugar, divided (1 cup + about 1 tablespoon for later use)
- 1 egg (if not using an egg, use 2 tablespoons of water, 1 tsp of oil, and 2 tsp additional baking powder)
- 1 tsp vanilla
- 2 tsp baking powder
- 1 tsp salt
- 230 g flour, divided (1 and 3/4 cup, plus just under 1/4 of a cup for coating blueberries)
- 200 g blueberries (about 1 and 1/3 cups)
- Preheat the oven to 350 degrees. Spray a baking pan (8X8 or similar size. If using a different size, please be aware baking times may vary) generously with cooking spray.
- Combine the vinegar and milk in a small bowl. Set aside, and allow to "sour" for a few minutes.
- Combine Greek yogurt and sugar until evenly mixed. Add in the egg and vanilla and mix until combined.
- Combine blueberries with 20 g of flour. Coat blueberries with flour and then set aside.
- To the wet ingredients, add 105 g of flour (half), baking powder, and salt. Stir until completely combined, but do not over mix. Then add milk and vinegar mixture and remaining flour (105 g). Stir until completely combined, but do not over mix. Fold in blueberries, but do not add any remaining flour that was not coating the blueberries.
- Pour batter into prepared pan. Sprinkle evenly with remaining 10 g of sugar and bake for 40-50 minutes, or until the edges begin to brown and a toothpick inserted into the center comes out mostly clean with a few moist crumbs. Begin checking with a toothpick around the 40 minute mark.
- Allow to cool for 15 minutes, slice into 9 squares, and serve.