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 (or snack—or dessert) to share with the kids. Plus: 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!
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 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.
(You may also like my Blueberry Yogurt Snack Cake, Snack Cake, Fruit Pizza, and my Yogurt Muffins as more yummy ideas to start the day.)
Table of Contents
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Ingredients You Need
Here’s a look at the ingredients you need to make this easy 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.
- 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.
- 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 desired, or whole wheat pastry flour. See the Notes for more information.
- Baking powder and baking soda: Using a mix of these two 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 one berry. Either fresh or frozen berries work here.
Step-by-Step Instructions
Below is an overview of how to make this 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 medium bowl or large bowl. Whisk.
Step 2. Add the dry ingredients 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.
Frequently Asked Questions
Yes, you can use a gluten-free all purpose flour.
This one has low added sugar, plus banana and yogurt as the base for nutrition and delicious flavor.
Sure, either add them to the mix or sprinkle them on top as you like.
How to Store
Once cooled, store the breakfast 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 squares firm up a bit when they’re cold so warming slightly returns them to their 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
- I like using whole milk yogurt in this recipe.
- 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 flours.
- 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 (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 without scratching the pan. That is optional.)
- In a large bowl, stir together the yogurt, banana, maple syrup, eggs, butter, and vanilla.
- Add the flour, baking powder, baking soda, and salt.
- Gently stir the yogurt mixture into the flour mixture.
- 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 squares firm up a bit when they’re cold so warming slightly returns them to their 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 flours.
- 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’s 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.
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.