Millet and Blueberry Breakfast Cake with Tahini
A tender, nutty breakfast cake made with millet flour and enriched with tahini, studded with plump blueberries. The subtle earthiness of millet pairs beautifully with honey sweetness and a touch of cardamom, while tahini adds richness and keeps the crumb moist. Baked until golden and served warm or at room temperature, it's ideal for breakfast or an afternoon snack.
- Prep
- 15 min
- Cook
- 35 min
- Wait
- 20 min
- Total
- 1 hr 10 min
- Makes
- 1 cake (8 slices)
Steps
Before you start
- Preheat your oven to 350°F (175°C) with a rack in the center
- Line a 9-inch round or 8×8-inch square cake pan with parchment paper, or lightly butter and flour it
- Bring eggs to room temperature (about 30 minutes)
- Toss blueberries with 1 tablespoon of the millet flour to prevent sinking
Mix dry ingredients
- In a medium bowl, whisk together 1.5 cups (210 g) millet flour, 0.5 cup (65 g) all-purpose flour, 1.5 teaspoons (7 g) baking powder, 0.25 teaspoon (1.5 g) kosher salt, and 0.25 teaspoon (0.5 g) cardamom if using.
- Set aside.
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Ready when: Mixture is evenly combined
Tip: Whisk for about 10 seconds to distribute the baking powder evenly; don't overmix
Combine wet ingredients
- In a small bowl, whisk together 2 large eggs (at room temperature), 0.5 cup (170 g) honey, 0.33 cup (85 g) tahini (stirred if oil has separated), 0.25 cup (60 ml) neutral oil, 1 teaspoon (5 ml) vanilla extract, and lemon zest if using until smooth and well combined, about 30–45 seconds.
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Ready when: Mixture is homogeneous with no streaks of tahini
Tip: Room-temperature eggs emulsify better; if your tahini oil looks separated, stir it back in first
Combine wet and dry
- Pour the wet mixture into the dry mixture and gently fold together using a wooden spoon or spatula until just combined.
- Fold in 0.5 cup (120 ml) milk until the batter is smooth but still slightly thick.
- Do not overmix; some small lumps are fine.
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Ready when: Batter is pale, uniform, and free of dry flour streaks
Tip: Overmixing develops gluten and can make the cake dense; fold gently using a few broad strokes
Fold in blueberries
- Gently fold the blueberries (already tossed with 1 tablespoon of millet flour) into the batter in two additions, being careful not to crush them.
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Ready when: Blueberries are evenly distributed throughout the batter
Tip: Tossing blueberries with flour helps them stay suspended and prevents them from sinking to the bottom
Transfer to pan and smooth
- Pour the batter into the prepared 9-inch (23 cm) round or 8×8-inch (20×20 cm) square pan.
- Use an offset spatula or the back of a spoon to gently spread the batter to an even thickness, being careful not to deflate it.
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Ready when: Batter is level and fills the pan
Tip: Pour the batter slowly and gently; sudden movement can burst blueberries
Bake until goldenOven 350°F / 175°C
- Place the pan in the preheated 350°F (175°C) oven and bake for 32–38 minutes.
- The cake is done when the top is golden brown, a wooden skewer or toothpick inserted into the center comes out with just a few moist crumbs, and the cake springs back slightly when gently pressed in the center.
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Ready when: Top is golden brown; skewer inserted in center comes out with moist crumbs; cake springs back when pressed
Tip: The moist crumbs indicate the cake will stay tender and not dry out; overbaking makes millet cake tough. Start checking at 32 minutes
Cool and serve
- Remove the cake from the oven and let it rest in the pan for 15 minutes.
- Run a thin knife around the edges to loosen it, then turn it out onto a cooling rack or serve directly from the pan.
- Allow it to cool for at least 5 minutes before slicing.
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Ready when: Cake is cool enough to handle and slice cleanly
Tip: Cooling it slightly before slicing prevents it from crumbling; the crumb firms up as it cools
Good to know
Tips
- Millet flour can clump and settle, so stir or shake the bag before measuring. If you have a kitchen scale, weighing is more accurate and consistent.
- Cardamom is optional but adds a subtle warmth that complements both blueberry and millet beautifully; lemon zest provides brightness. Include either or both for more complexity.
- Do not skip tossing the blueberries with flour; this prevents them from sinking and ensures they're distributed throughout the cake for every slice.
- This cake is best served warm or at room temperature with a dollop of Greek yogurt, a sprinkle of granola, or simply on its own. It's also delicious lightly toasted and buttered the next day.
Make ahead
The batter can be made up to 2 hours ahead and stored in the prepared pan, covered, at room temperature. Bake just before serving for the best texture. The baked cake can be made 1 day ahead.
Storage & reheating
Store covered at room temperature for up to 2 days. Refrigerate for up to 4 days; warm slices gently in a 300°F (150°C) oven for 5 minutes before serving if desired. Freeze wrapped tightly for up to 2 months; thaw at room temperature for 2 hours or overnight in the fridge, then warm as above.
Substitutions
- fresh or frozen blueberries → blackberries, raspberries, or chopped strawberries. Use the same weight; frozen berries work equally well but should not be thawed before folding in
- millet flour → sorghum flour or teff flour. Both offer similar earthiness and texture; use the same amount, though sorghum flour may require an extra tablespoon of milk for the same consistency
- tahini (sesame paste) → almond butter or sunflower seed butter. Use the same amount and weight; the flavor will shift slightly but the richness and moisture remain
- honey → maple syrup or agave nectar. Use the same weight; these offer slightly different flavor notes but bake identically
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- Meal
- Breakfast
- Diet
- VegetarianHalal
- Method
- Oven
- Quick & Easy
- Easy