Blueberry Breakfast Cake (Print Version)

# Ingredients:

→ Wet Ingredients

01 - 4 large eggs, room temperature
02 - 1/2 cup milk of choice (almond milk works beautifully)
03 - 1/4 cup pure maple syrup or raw honey
04 - 1 teaspoon vanilla extract

→ Dry Ingredients

05 - 3 cups finely ground almond flour
06 - 1 teaspoon baking powder
07 - 1 teaspoon baking soda
08 - 1/4 teaspoon fine sea salt

→ Mix-ins

09 - 4 cups fresh or frozen blueberries
10 - Cooking spray for greasing

# Instructions:

01 - Heat your oven to 350°F and generously coat a 9x13 inch baking dish with cooking spray. This prevents sticking and makes cleanup a breeze.
02 - In a spacious mixing bowl, crack in your eggs and add the milk, maple syrup, baking powder, baking soda, salt, and vanilla. Whisk everything together vigorously until the mixture is completely smooth and well combined. Gradually fold in 2¾ cups of the almond flour, saving the remaining ¼ cup for later. Stir with a spatula until you have a thick, cohesive batter.
03 - In another large bowl, place your blueberries (if using fresh ones, give them a gentle rinse and pat dry first). Sprinkle the reserved ¼ cup almond flour over the berries and toss gently to coat each one. This clever trick keeps the berries from sinking straight to the bottom during baking.
04 - Gently fold the flour-coated blueberries into your thick batter, being careful not to burst the berries. Spread this gorgeous mixture evenly in your prepared baking dish, smoothing the top with a spatula. Slide into the oven and bake for about 40 minutes, until the top turns a lovely golden brown and a toothpick inserted in the center comes out clean.
05 - Let the cake cool slightly, then use a sharp bread knife to cut into 8 generous portions. Run a flat spatula around the edges and underneath to loosen. Serve warm or at room temperature, perhaps with a dollop of creamy yogurt and an extra drizzle of maple syrup if desired.

# Notes:

01 - Store covered in the refrigerator for up to 3 days - it actually tastes even better the next day!
02 - This cake freezes beautifully for up to 3 months. Just thaw on the counter for a few hours before serving.
03 - You can assemble this completely and refrigerate for 1-2 days before baking - perfect for busy mornings.
04 - Feel free to swap in other berries like raspberries, blackberries, or mixed berries. Just avoid rinsing berries with holes like raspberries.
05 - If your berries are particularly tart, don't hesitate to add an extra tablespoon or two of maple syrup to the batter.
06 - No need to thaw frozen blueberries - use them straight from the freezer.

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