Gluten-Free Blueberry Pecan Breakfast Cake

This gluten-free blueberry pecan breakfast cake has a tender, moist crumb with juicy blueberries scattered throughout and crunchy pecans for a little texture. A hint of fresh lemon brightens the flavor, while the almond flour, millet flour, and oats create a satisfying cake that is lightly sweet and wholesome for breakfast.

Why You’ll Love This Gluten-Free Blueberry Breakfast Cake

Tender and moist: Greek yogurt, almond flour, and fresh blueberries help create a soft, moist cake.

Naturally flavorful: Fresh blueberries, lemon zest, and toasted pecans add plenty of flavor without making the cake overly sweet.

Made with wholesome flours: Almond flour, millet flour, and oats give this breakfast cake a delicious texture.

Easy to make ahead: Bake it ahead of time and enjoy a slice for breakfast throughout the week.

Key Ingredients and Swaps

Almond flour: Adds moisture and a tender texture. Use blanched almond flour for the best results.

Millet flour: This naturally gluten-free whole-grain flour gives the cake structure and a mild, slightly sweet flavor. It is a nice alternative to an all-purpose gluten-free flour blend.

Tapioca starch: Helps lighten the crumb and gives the cake a softer texture. Arrowroot or potato starch may work as alternatives.

Certified gluten-free oats: Ground into smaller flakes, oats add texture and complement the nutty flavor of the millet and almond flour.

Greek yogurt: Full-fat plain Greek yogurt adds moisture and a slight tang. Plain dairy-free yogurt can be used as an alternative.

Blueberries: Fresh blueberries work beautifully, but frozen blueberries are also an option.

Pecans: Add a delicious crunch and earthy flavor. Walnuts or chopped almonds are good alternatives.

Light brown sugar: Provides sweetness and a subtle caramel flavor. Coconut sugar can be used, although it will slightly change the flavor and color.

Butter: Creates a tender, flavorful crumb. Dairy-free baking butter can be substituted.

Lemon zest: Freshens the flavor and pairs especially well with blueberries.

Gluten-free reminder: Make sure all packaged ingredients you use are labeled gluten-free or verified by the manufacturer. Shop my favorite gluten-free products and baking essentials in my Amazon Store.

Tips for Making the Best Blueberry Pecan Breakfast Cake

1. Measure the flour correctly. For consistent results, weigh the almond flour, millet flour, and tapioca starch rather than measuring by volume.

2. Coat the blueberries with flour. Tossing the blueberries with a little of the dry flour mixture helps distribute them throughout the cake.

3. Don’t overmix the batter. Once the dry ingredients are incorporated, gently fold in the blueberries and pecans. Overmixing can affect the cake’s texture.

4. Allow the cake to cool. Let the cake cool in the pan before cutting. This gives the crumb time to set and makes cleaner slices.

Frequently Asked Questions

Can I use frozen blueberries instead of fresh?

Yes! Frozen blueberries work well in this recipe. Add them directly from the freezer without thawing to help prevent excess moisture and purple streaks in the batter. Gently fold them in to avoid breaking the berries.

Can I make this blueberry breakfast cake into muffins?

Yes. Divide the batter among lined muffin cups and bake at 350°F for approximately 20–25 minutes, or until golden and a toothpick inserted into the center comes out clean. Baking times may vary depending on the size of your muffins.

Can I make this breakfast cake dairy-free?

Yes. Use dairy-free baking butter and plain dairy-free yogurt. Choose products with a similar consistency to the original ingredients for the best results.

Can I substitute the millet flour?

You can try an all-purpose gluten-free flour blend in place of the millet flour. However, different blends absorb moisture differently, so the final texture may vary.

Serving Ideas for Blueberry Pecan Breakfast Cake

Serve a slice with fresh berries, Greek yogurt, or a little butter. It is delicious alongside scrambled eggs for brunch or with a cup of coffee or tea for a simple breakfast. You can also add a drizzle of pure maple syrup if you prefer a sweeter breakfast cake.

How to Store and Freeze Blueberry Pecan Breakfast Cake

Room temperature: Store covered in a cool place for up to 2 days.

Refrigerator: Keep the cake in an airtight container for up to 4 days.

Freezer: Cut into individual squares, wrap well, and place in a freezer-safe container or bag. Freeze for up to 2 months.

Reheating: Allow frozen slices to thaw in the refrigerator or at room temperature. Warm briefly in the microwave if desired.

More Gluten-Free Breakfast Recipes to Try

Gluten-Free Ricotta Blueberry Breakfast Cake – a tender blueberry cake with creamy ricotta.

Easy Gluten-Free Strawberry Buttermilk Cornmeal Cake – tastes like fresh strawberries

Gluten Free Blueberry Pudding Cake – pudding made into the most delicious breakfast cake

Gluten-Free Apple Sponge Cake With Almond Topping – not overly sweet but exceptional 

Hi, I’m Kristina — I’ve been developing and testing gluten-free recipes in my own kitchen since 2012, with help from my very honest family.

Did you make this recipe? Leave a ⭐⭐⭐⭐⭐ rating and a quick review below, it helps other gluten-free cooks find recipes they can trust. For more, join me on Pinterest, Facebook, and Instagram.