Lemon Blueberry Breakfast Bake

Start your day off of a sweet and tasty note with this Lemon Blueberry Breakfast Bake! It’s made with almond flour and so easy to whip together!

Lately on Instagram I’ve been seeing sheet pan pancakes and I’ve very intrigued by them. They seem simple and an easy way to feed a crowd without having to slave over the stove all morning.

So, I set out to make something similar. A sheet pan something. Something fluffy, something cake-y, something that’s going to put a pep in your step first thing in the morning.

And it hit me. A breakfast bake slash cake that is super easy to meal prep and have for easy mornings. Boom. This breakfast bake is based on my lemon bread recipe, only I put it in a smaller sheet pan and added some blueberries. What we have here is a citrus zinger with burst of juicy bluebs and a moist, crumbly texture. It’s has a muffin top but a crumbly, cakey texture.

Lemon Blueberry Breakfast Bake

And the best part? I heated some up for my kids and they were very very into them. Like, ate three squares into them. One told me that next time he wanted one without the blueberries. One told me they were perfect. So perhaps next time I will only sprinkle blueberries on one half and leave the other plain. Or it may be fun to experiment with raspberries or strawberries or something like that.

I know I’ve mentioned the crumble factor before, but I want to mention it again just to reeeeally hit it home. Guys, this is a crumbly cake. Don’t get me wrong, it’s moist and juicy and SO tender (tender just felt like the right word lol), but it does crumble. But, I love the crumbles. Especially for a morning, breakfast treat, crumbly is where it’s at.

But anyway, let’s jump into the recipe and make this Lemon Blueberry Breakfast Bake!

Lemon Blueberry Breakfast Bake

First, grease a half sheet pan with butter and set aside. Whisk together the melted butter, lemon zest and juice, eggs, and coconut sugar. Once combined, add the almond flour, baking powder, and salt. Whisk again until combined.

Pour the batter into the greased half sheet pan (18″ x 13″) and spread it out evenly. Sprinkle the top with the blueberries. Bake for 15 minutes until the edges are golden brown and the top is set.

Allow the Lemon Blueberry Breakfast Bake to sit for 5 – 10 minutes and then cut into 12 squares.

Optional but fun: whisk together a glaze! Whisk together melted butter, lemon juice, agave, and vanilla. This can get tricky because if the butter gets cold, the glaze gets clumpy. But, if the butter is too hot, it can be too liquid-y and translucent. If things clump up, you can pop it in the microwave for 15 seconds to make it a better consistency. I like to veer on the side of hot and whisk it, allowing it to come to room temp and reach the desired glaze consistency.

Also! I found it best to glaze the squares once they were on the plate. I poured some on top of the squares when they were in the pan and they soaked it in and made the squares way too soft and more difficult to transfer to the plate. So, first plate then glaze 🙂

Lemon Blueberry Breakfast Bake

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Lemon Blueberry Breakfast Bake

  • Author: Lindsay Grimes Freedman
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: serves 12 1x
  • Diet: Gluten Free

Description

Start your day off of a sweet and tasty note with this Lemon Blueberry Breakfast Bake! It’s made with almond flour and so easy to whip together!


Scale

Ingredients

Cake:

  • 6 tablespoons salted butter
  • 1 lemons, zest and juice
  • 3 eggs
  • 1/2 cup coconut sugar
  • 1 1/2 cup blanched almond flour
  • 2 teaspoon baking powder
  • 1/2 teaspoons pink salt
  • 1/2 cup blueberries

Glaze:

  • 2 tablespoons salted butter, melted
  • 1/2 lemon, juiced
  • 2 tablespoons agave nectar (honey or maple syrup works)
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350F.
  2. Grease a half sheet pan (18″ x 13″) with butter and set aside.
  3. Whisk together the melted butter, lemon zest and juice, eggs, and coconut sugar.
  4. Once combined, add the almond flour, baking powder, and salt. Whisk again until combined.
  5. Pour the batter into the half sheet pan and spread it out evenly.
  6. Sprinkle the top with the blueberries.
  7. Bake for 15 minutes until the edges are golden brown and the top is set.
  8. Allow the Lemon Blueberry Breakfast Bake to sit for 5 – 10 minutes and then cut into 12 squares.
  9. Optional but fun: whisk together melted butter, lemon juice, agave, and vanilla (see notes below).

Notes

  • The glaze can get tricky because if the butter gets cold, the glaze gets clumpy. But, if the butter is too hot, it can be too liquid-y and translucent. If the glaze clumps up, you can pop it in the microwave for 15 seconds to make it a better consistency. I like to veer on the side of hot and whisk it, allowing it to come to room temp and reach the desired glaze consistency and the pour it onto the squares.
  • I found it best to glaze the squares once they were on the plate. I poured some on top of the squares when they were in the pan and they soaked it in and made the squares way too soft and more difficult to transfer to the plate. So, first plate then glaze 🙂

Enjoy!! xo

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