Quinoa and Blueberry Breakfast Cake

Name: Quinoa and Blueberry Breakfast Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Cuisine: American
Ingredients: 1½ cups (300 g) cooked white quinoa, cooled to room temperature, cooked, cooled; 1½ cups (190 g) fresh blueberries; 1½ cups (190 g) all-purpose flour; 2 tsp (10 g) baking powder; ¼ tsp (1 g) baking soda; ½ tsp (3 g) fine sea salt; 6 tbsp (85 g) unsalted butter, softened, at room temperature; ½ cup (170 g) raw or clover honey; 2 whole (100 g) large eggs, at room temperature, at room temperature; ½ cup (120 ml) unsweetened almond milk, at room temperature; 1 tsp (5 ml) vanilla extract; ½ tsp (2½ g) ground cinnamon; ½ cup (45 g) rolled oats; ¼ cup (50 g) packed light brown sugar; 3 tbsp (43 g) cold unsalted butter, cut into small cubes, cold, cut into small cubes; ¼ cup (30 g) sliced almonds

From the MyKitchenBank Kitchen

A wholesome, tender breakfast cake studded with fresh blueberries and made hearty with cooked quinoa. The quinoa adds a subtle nutty flavor and soft texture while keeping the crumb moist without being dense. Honey sweetens the batter naturally, and a light crumb topping adds pleasant texture. Perfect for breakfast, brunch, or a simple dessert.

Prep: 15 min
Cook: 35 min
Wait: 15 min
Total: 1 hr 5 min
Makes: 1 round cake (8 slices)

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Ingredients

8 servings

For the cake
1½ cups (300 g) cooked white quinoa, cooled to room temperature, cooked, cooled
1½ cups (190 g) fresh blueberries
1½ cups (190 g) all-purpose flour
2 tsp (10 g) baking powder
¼ tsp (1 g) baking soda
½ tsp (3 g) fine sea salt
6 tbsp (85 g) unsalted butter, softened, at room temperature
½ cup (170 g) raw or clover honey
2 whole (100 g) large eggs, at room temperature, at room temperature
½ cup (120 ml) unsweetened almond milk, at room temperature
1 tsp (5 ml) vanilla extract
½ tsp (2.5 g) ground cinnamon
For the crumb topping
½ cup (45 g) rolled oats
¼ cup (50 g) packed light brown sugar
3 tbsp (43 g) cold unsalted butter, cut into small cubes, cold, cut into small cubes
¼ cup (30 g) sliced almonds

Equipment (8)

9-inch (23 cm) round cake pan
Medium bowl
Large bowl
Small bowl
Whisk
Wooden spoon
Measuring cups and spoons
Parchment paper

Steps

Before you start

Preheat oven to 350°F (175°C)
Prepare cooked quinoa (about 1 cup uncooked yields 3 cups cooked; cook ahead or use store-bought)
Line or grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper
Bring eggs and almond milk to room temperature (about 30 minutes)

1
Mix dry ingredients
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon.
- Set aside.
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Ready when: Dry ingredients are evenly combined with no lumps.
2
Cream butter and honey
- In a large bowl, whisk together the softened butter and honey until light and slightly fluffy, about 2 minutes.
- The mixture should be pale and airy.
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Ready when: Butter and honey are pale and light.
Tip: Ensure butter is truly softened but not melted; cold butter won't incorporate properly, and warm butter will break the emulsion.
3
Add eggs and vanilla
- Add the eggs one at a time to the butter mixture, whisking well after each addition for about 30 seconds.
- Then whisk in the vanilla extract until smooth.
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Ready when: Mixture is smooth and emulsified with no visible egg streaks.
Tip: Room-temperature eggs incorporate more easily and prevent the batter from breaking. If batter looks slightly grainy, it's still usable.
4
Fold in dry ingredients and quinoa
- Gently fold the dry ingredient mixture into the wet ingredients using a wooden spoon or spatula, stirring just until no streaks of flour remain.
- Then fold in the cooked quinoa until evenly distributed.
- Do not overmix.
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Ready when: No visible streaks of flour and quinoa is evenly distributed throughout.
Tip: Overworking the batter develops gluten and makes the cake tough. Fold gently and stop as soon as the flour disappears.
5
Add almond milk and fold in blueberries
- Pour the almond milk into the batter and fold gently until just combined.
- Then carefully fold in the fresh blueberries, turning the batter only as much as needed to distribute them evenly.
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Ready when: Almond milk is incorporated and blueberries are scattered throughout without breaking.
Tip: Fold blueberries in last to minimize bruising and prevent them from sinking to the bottom; if they're frozen, add them straight from the freezer.
6
Prepare crumb topping
- In a small bowl, combine the rolled oats, brown sugar, and sliced almonds.
- Add the cold butter cubes and use your fingers to rub the mixture until it resembles coarse breadcrumbs with some pea-sized pieces remaining.
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Ready when: Mixture looks like coarse breadcrumbs with visible pea-sized pieces of butter.
Tip: Keep the butter cold so the topping bakes up crispy and crunchy rather than dense and oily.
7
Transfer batter and add topping
- Pour the batter into the prepared 9-inch (23 cm) round cake pan, smoothing the top with a spatula.
- Sprinkle the crumb topping evenly over the batter, gently pressing some pieces down slightly so they adhere.
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Ready when: Batter is level and topping is distributed across the surface.
Tip: Don't pack the topping too firmly or it will bake up dense; light pressure is enough.
8
Bake the cakeOven 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 a wooden pick inserted into the center comes out with just a few moist crumbs attached (not wet batter), and the top is golden brown.
- The edges will pull away slightly from the pan sides.
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Ready when: A wooden pick inserted in the center comes out with just moist crumbs; edges pull away from pan; topping is golden brown.
Tip: Baking time depends on your oven; begin checking at 32 minutes. Overbaking will dry out the cake.
9
Cool in pan and serve
- Let the cake rest in the pan for 10–15 minutes, then turn it out onto a wire rack to cool to room temperature, or serve it warm directly from the pan.
- The cake keeps its best texture when cooled slightly before cutting.
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Ready when: Cake is warm to the touch and pulls away from the pan edges.
Tip: If serving from the pan, let it cool in the pan so it stays intact. If turning out, wait 10 minutes so it's sturdy but still warm enough to release easily.

Good to know

Tips

Use cooked quinoa that is fully cooled; warm quinoa releases moisture and can make the batter wet. Prepare it ahead or use room-temperature store-bought cooked quinoa.
Don't skip the room-temperature eggs and almond milk; cold ingredients won't incorporate smoothly into the butter and honey base, potentially causing a grainy texture.
For a moister cake, insert a toothpick into the center and stop baking as soon as a few moist crumbs cling to it; residual heat will continue to cook the cake as it cools.
This cake is wonderful topped with a dollop of Greek yogurt, a light drizzle of honey, or fresh whipped cream.

Make ahead

The batter can be prepared up to 2 hours ahead and stored in an airtight container in the refrigerator before baking; add the blueberries just before baking. The crumb topping can be made 1 day ahead and stored in the refrigerator.

Storage & reheating

Store the cake covered at room temperature for up to 2 days. Refrigerate for up to 4 days, covered. Freeze wrapped tightly in plastic wrap for up to 2 months; thaw overnight in the refrigerator or warm slices in the microwave for 30–45 seconds.

Substitutions

unsweetened almond milk, at room temperature → whole milk, oat milk, or coconut milk. Use any liquid dairy or non-dairy milk with similar fat content. Avoid flavored varieties that will alter the taste.
fresh blueberries → frozen blueberries (no thawing needed) or raspberries. Frozen blueberries work beautifully and actually hold their shape better during baking. Add them straight from the freezer.
raw or clover honey → maple syrup or unsweetened applesauce (use 3/8 cup / 90 g applesauce). Maple syrup brings a subtle earthiness; applesauce reduces sweetness slightly and adds moisture. Use the same volume as honey.
sliced almonds → chopped pecans, walnuts, or sunflower seeds. Any nut or seed adds pleasant crunch. Adjust quantities based on personal preference for topping density.