Breakfast Cake

This “cake’s” inspiration was breakfast (it’s in quotations because my husband slightly objects to calling anything with whole wheat in it a cake). Plain and simple. Since I’ve had my baby boy, I am rarely up to eat breakfast (even though its my favorite meal of the day – when else can you have sweets for a meal and it’s acceptable?!) While I was daydreaming about my favorite foods I thought to myself that it would be wonderful to combine some of them into something that would be perfect for breakfast, a sort of breakfast bar (that you actually look forward to eating.) I also didn’t want to feel any guilt for enjoying something too decadent for breakfast. Success! This cake is moist, just sweet enough, and perfect for a healthy morning breakfast.


Breakfast Cake:

4 tbsp unsalted butter, melted

3/4 cup honey

6 oz 0% Greek Yogurt

1 cup buttermilk

2 eggs

1 cup whole wheat flour

1 cup self-rising cake flour

3/4 tsp baking soda

1/4 tsp salt

3/4 cup blueberries

3/4 cup diced strawberries

  1. Preheat the oven to 350˚F. Line a 9×13-in baking dish with foil. Lightly spray it with cooking spray and set aside.
  2. In a large mixing bowl, combine the melted butter, honey, yogurt, buttermilk and eggs. Whisk to combine.
  3. Add the flours, baking soda, and salt. Whisk until just incorporated.
  4. Fold in the berries.
  5. Pour the batter into the prepared baking dish and bake for 30 minutes or until a toothpick comes out clean.
  6. Allow to cool 10 minutes in pan, then carefully lift the cake, using the foil, out of the pan and allow to cool. Serve warm, though cold is delicious too!


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