If you are in the mood for a tender, flavorful, simple breakfast cake then this Gluten-Free Blackberry Breakfast Cake is for you.
Disclosure: This recipe was sponsored by RYZE. Opinions are my own.
I had a couple quarts of blackberries left in my freezer from last season. In an effort to prepare for the wonderful fruits that are starting to ripen in my garden, I decided to use them to develop recipes.
This enables me to free up space in my freezer, and feed my gluten-intolerant family at the same time. It’s a win-win.
This lovely cake can be served just about any time of the day. Enjoy a piece in the morning with your coffee or in the afternoon with tea… or both.
There are so many fun and delicious things you can do with breakfast cakes. Between berries, chocolate chips, and spices – the options are endless. I like to sneak fruit into my breakfast cakes, just so it’s healthier.
This past summer my mother-in-law picked five gallons of blackberries for me. I guess I’ll keep her around (just teasing). I am hoping this next summer to make it down to her house and pick at least that many, if not more. I have big dreams of blackberry treats.
If you’re not a fan of blackberries, or you can’t get them in your local store, you could also use blueberries or raspberries in this recipe. Frozen and fresh berries work.
If you enjoy baked goods with fruit in them, you might also like my Gluten-Free Blueberry Banana Bread or my Gluten-Free Lemon Cupcakes (OK, it’s not really a lot of fruit, but they are still amazing).
Amount Per Serving: Calories: 24 Carbohydrates: 4g Protein: 2g