Bursting with fresh berry flavor, this easy Breakfast Cake is so tender from a base of yogurt and ripe banana. It’s the most delicious breakfast and it’s so easy to make!
There are few things that delight my family more than cake for breakfast, and this recipe is a perfect combination of berry-centric flavors and the most amazing texture.
Think giant berry muffin, baked more easily as a cake with a nutritious base of yogurt and banana, and you have this wonder!
You can serve it as is, or top with whipped cream or yogurt. It’s even great cold out of the fridge, so you can make it ahead of time and serve it up whenever the mood strikes.
Why This Recipe Works
This is a favorite toddler breakfast recipe because it’s easy enough to make for a weekday or a family breakfast on a weekend, but can be special enough to serve for a holiday.
(You may also like my Blueberry Yogurt Snack Cake, Snack Cake, Fruit Pizza, and Yogurt Muffins as more yummy ideas to start the day.)
Table of Contents
Ingredients You Need
Here’s a look at the ingredients you need to make this easy Berry Breakfast Cake recipe so you know what to have on hand and ready to go.
- Whole-milk plain yogurt: Yogurt forms the base of this cake and adds richness and moisture to create a very tender crumb.
- Banana: I add very ripe banana to the base of the cake to add sweetness and tenderness. It helps to cut down on the added sugar, too.
- Maple syrup: The cake gets a little natural sweetness from the banana and also from maple syrup.
- Butter: I use unsalted butter in my baking so I use that here. You can use salted butter if that’s what you have though.
- Eggs: I use large eggs in my recipes, so that’s what I use here. See the Notes at the end of the recipe for the allergy substitutions.
- Vanilla extract: Adding vanilla extract to the batter adds a nice flavor note. You can use pure or imitation vanilla here.
- All-purpose flour: Using all-purpose flour in this recipe ensures that the final result is light and tender. You can use a 1:1 style of gluten-free flour if needed, or whole wheat pastry flour. See the Notes for more information.
- Baking powder and baking soda: Using a mix of these ingredients ensures that the batter bakes through properly and the cake rises nicely.
- Blueberries or mixed berries: You can use a mix of berries on top of the cake or just a single berry. Either fresh or frozen berries work here.
Featured Review⭐️⭐️⭐️⭐️⭐️
“We love this cake! It’s so easy to make and delicious. Kids love it, and I love it with my morning coffee too! Definitely on repeat at our house.” —Yelena
Step-by-Step Instructions
Below is an overview of how to make this Berry Breakfast Cake recipe to share with the kids. Scroll down to the end of this post to get the full recipe, including the amounts and the timing.
Step 1. Add the wet ingredients to a large bowl. Whisk to combine evenly.
Step 2. Add the dry ingredients to the bowl and whisk or stir to combine gently.
Step 3. Pour batter into the prepared pan. Sprinkle the berries on top. Bake.
Step 4. Let cool for a few minutes in the pan, then cool fully on a wire rack before slicing.
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Frequently Asked Questions
Yes, you can use a gluten-free all purpose flour like the one from King Arthur Baking or Bob’s Red Mill.
This one has low added sugar, plus banana and yogurt as the base for nutrition and delicious flavor. It has fiber, protein, calcium, and vitamin C, too.
Sure, either add them to the mix or sprinkle them on top as you like. You can also do white chocolate chips with the berries for another yummy option.
How to Store
Once cooled, store the cake in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge (the cake firms up a bit when it’s cold so warming slightly returns it to a softer texture).
You can also freeze the cut cake in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15 second increments in the microwave.
Best Tips for Success
- This bakes best in a metal pan, rather than glass. If baking in glass, the middle will take longer to set. Follow the recipe, then cover with foil and bake for an additional 10 minutes.
- Dairy-free: Use a nondairy yogurt and a neutral oil like canola in place of the butter.
- Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flour.
- Egg-free: Omit the eggs. Reduce the yogurt to ¼ cup. Add ¼ cup milk. Proceed with the recipe.
- Top with Cream Cheese Frosting if desired, or powdered sugar or a dollop of yogurt or whipped cream.
Related Recipes
I’d love to hear your feedback on this post, so please rate and comment below!
Berry Breakfast Cake
Ingredients
- ½ cup whole milk plain yogurt
- ½ cup mashed very ripe banana (about 1 medium)
- ¼ cup maple syrup
- ¼ cup unsalted butter (melted and slightly cooled)
- 2 eggs (lightly beaten)
- 2 teaspoons pure vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup blueberries or mixed berries (fresh or frozen)
Instructions
- Preheat the oven to 375 degrees F. Coat a 9-inch baking pan (metal is best) with nonstick spray. (I also line with parchment paper so it's easy to lift out and slice the cake without scratching the pan. That is optional.)
- In a large bowl, stir together the yogurt, banana, maple syrup, butter, eggs, and vanilla.
- Add the flour, baking powder, baking soda, and salt. Gently stir to combine.
- Pour batter into the prepared pan. Sprinkle the berries on top.
- Bake for 24-28 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly.
Notes
- Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge (the cake firms up a bit when it’s cold so warming slightly returns it to a softer texture).
- You can also freeze the cut cake in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15-second increments in the microwave.
- This bakes best in a metal pan, rather than glass. If baking in glass, the middle will take longer to set. Follow the recipe, then cover with foil and bake for an additional 10 minutes.
- Dairy-free: Use a nondairy yogurt and a neutral oil like canola in place of the butter.
- Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flour.
- Egg-free: Omit the eggs. Reduce the yogurt to ¼ cup. Add ¼ cup milk. Proceed with the recipe.
- Chocolate Chip: Add ½ cup chocolate chips to the batter. I prefer to chop them up so there are more small pieces spread throughout, but that’s up to you. Bake as directed.
- Top with Cream Cheese Frosting if desired.
Nutrition
This post was first published January 2024.
Just made this and it was amazing! All my kids loved it and said we need to make it every weekend.
can you make this dairy free?
Yes, you can use a nondairy yogurt and melted coconut oil or other neutral oil in place of the butter. Enjoy!
I made a few substitutions I thought I’d share in case they help anyone. It still turned out delicious! I used pumpkin puree instead of banana, 1/3 cup sugar (a little extra to account for the lower sweetness of the pumpkin), and Greek yogurt. It was extremely thick, so next time I’d add a little milk. My pan was also 8 inches. It took almost 40 minutes to bake (because of the smaller pan of course, but maybe also because of the other changes I made). But so tender and flavorful and delish! Perfect for afternoon snack or breakfast.
I did a combo of spelt, almond and white flour. Added in some oat milk to thin out. Perfect!
If I’m using frozen strawberries, should I defrost them first?
If they are already chopped, they will be fine to just add frozen 🙂
What can I sub for the maple syrup? Could I use date syrup or honey?
You can sub honey, if you prefer.
Absolutely delicious. I think I’ve eaten more of it than my toddler. Definitely will make this a regular in the meal planning. Topped with fresh strawberries and frozen blueberries.