Zesty Lemon-Blueberry Quinoa Breakfast Cake

This Zesty Lemon-Blueberry Quinoa Breakfast Cake is a delicious way to kickstart your morning. It’s packed with protein and fiber from quinoa, and the burst of fresh blueberries coupled with zesty lemon make it a refreshing treat. Perfectly moist and lightly sweetened, it’s a delightful alternative to traditional breakfast options.

Not only is this breakfast cake simple to make, but it also offers a great way to use leftover quinoa. The combination of tangy lemon and juicy blueberries creates a harmonious flavor that will brighten your day. Whether enjoyed warm or at room temperature, it’s sure to become a morning favorite.

Zesty Lemon-Blueberry Quinoa Breakfast Cake

Serves: 8 Prep Time: 15 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 180 calories 7g fat

Rating: 5.0/5

( 1 voted )

Pin

Print

Ingredients

INGREDIENTS

• 1 cup cooked quinoa
• 1 cup fresh blueberries
• 1/2 cup almond flour
• 1/2 cup whole wheat flour
• 1/4 cup honey or maple syrup
• 1/4 cup unsweetened applesauce
• 1/3 cup coconut oil, melted
• 2 large eggs
• 1/2 cup milk (dairy or non-dairy)
• Zest of 1 lemon
• Juice of 1 lemon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, combine the cooked quinoa, almond flour, whole wheat flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the honey (or maple syrup), applesauce, melted coconut oil, eggs, milk, lemon juice, lemon zest, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the blueberries.
5. Transfer the batter to the prepared cake pan and spread it evenly.
6. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.

Notes

Tip: This cake is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 3 days.

For added texture, consider mixing in some chopped nuts or seeds. You can substitute the blueberries with raspberries or strawberries for a different flavor profile. If you want a touch of sweetness, add a drizzle of honey or maple syrup on top once cooled.

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat slices in the microwave for a quick breakfast or snack!