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!

Breakfast cake with slice cut on white plate.

Breakfast Cake

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 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 and my Yogurt Muffins.)

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Ingredients You Need

Here’s a look at the ingredients you need to make this easy cake recipe so you know what to have on hand and ready to go.

Ingredients for breakfast cake on countertop.
  • 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 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.

how to make breakfast cake in grid of images.
  1. Add the wet ingredients to a medium bowl or large bowl.
  2. Whisk together to make a smooth batter.
  3. Add the dry ingredients and whisk or stir to combine gently but thoroughly.
  4. Pour batter into the prepared pan. Sprinkle the berries on top and bake.
Breakfast cake on white plate with sides.

How to Store

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.

Hands holding slice of breakfast cake.

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.

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Breakfast cake with slice cut on white plate.

Berry Breakfast Cake

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!
5 from 102 votes
Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Cuisine American
Course Breakfast
Calories 167kcal
Servings 10

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
  • cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup blueberries (fresh or frozen)
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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

Serving: 1slice, Calories: 167kcal, Carbohydrates: 24g, Protein: 4g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 47mg, Sodium: 175mg, Potassium: 118mg, Fiber: 1g, Sugar: 8g, Vitamin A: 213IU, Vitamin C: 2mg, Calcium: 57mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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Comments

  1. 5 stars
    Really delicious! I used a combination of raspberries, blackberries and strawberries and topped it with lightly sweetened whipped cream. We enjoyed slices from the fridge for days after they were “refreshed” in the toaster oven for a couple minutes. Oh, and I didn’t have bananas, so I used unsweetened applesauce and it worked great!

  2. 5 stars
    This is so good! I just made it as an after school snack. The top has a really nice texture too. It will be a staple recipe in our home.

  3. 5 stars
    Omg this is the best. I am sadly gluten-free, and many times cakes subbed with GF flour turn out really dense and crumbly. This is one of the BEST GF cakes I’ve ever made, and it was SO EASY! I didn’t do 1.5 cups GF flour, but 1 cup GF flour (Krusteaz) and 0.5 cup almond flour. It turned out seriously great. I am 100% going to use this with chocolate chips for my kid’s bday party coming up! Thank you!

  4. I know dumb question. I’m wanting to make with but— i don’t have the baking powder, only baking soda. Can i still make this without baking soda ?

    1. You could try with 1 teaspoon baking soda, but I haven’t tried it so I can’t say if it would be exactly the same

  5. 5 stars
    Took way longer to cook- the middle was still gooey- not sure if it’s because I used frozen blueberries? Still tasted good!

  6. 5 stars
    This was so delicious… It honestly didn’t need any whipped cream or frosting. It had so much flavor while being airy and light. Also, it was the perfect cake to surprise my little one for his birthday in the morning. It was special but didn’t feel so decadent or rich to serve. This is definitely going in the rotation. Thank you for sharing!!

      1. You might be able to but I haven’t tested it that way so I can’t say for sure what the timing would be.

    1. It’s best to make the batter and bake it, rather than storing uncooked batter in the fridge because you don’t want it going into the oven cold as it won’t rise properly.

      1. 5 stars
        Made this egg free and dairy free and it was pretty thick and dry-but still tasted good-any tips for getting it fluffier?

  7. 5 stars
    Delicious! We’re gluten free so I used a 1-1 but I wanted more protein so I did 3/4 c almond flour and 3/4c 1to1. The structure was stable and it tastes amazing. Lovely recipe.