Mango Blueberry Breakfast Cake

Who said healthy can’t have sprinkles?

This breakfast cake will leave you feeling full and energized throughout the morning because it’s full of whole grain wheat, yogurt, applesauce, and just slightly sweetened with agave or honey. It’s healthy breakfast . . .in a slice of cake . . . with sprinkles!

Throw it together the night before and don’t worry about breakfast the next couple days.


Wet Ingredients:
1/4 cup applesauce
1 teaspoon vanilla extract
2 eggs
1/4 cup avocado oil (or olive oil )
1 cup plain yogurt
1/3 cup agave nectar or honey
1/4 cup Sun Tropics® Calamansi Lime Nectar

Dry Ingredients:
1 2/3 cups whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Dash of salt

Layering Ingredients :
2 cups diced mango
1/2-3/4 cups blueberries
1/2 cup shredded coconut

Glaze Ingredients:
1 cup Sun Tropics® Calamansi Lime Nectar
1 1/2 Tablespoons corn starch


  1. Preheat oven to 375° F.
  2. In a large bowl, combine dry ingredients and sift or stir until combined.
  3. In another medium bowl, rapidly whisk the wet ingredients for 1 minute. We want the texture to be nice and smooth and light.
  4. Add wet ingredients to dry ingredients and lightly fold until combined. *Do not over-stir. We want to combine it JUST so it is combined. This will help give us that light, fluffy texture.
  5. Pour half the mixture in a greased 8×8 pan. Spread 1 cup of mangoes, half the blueberries, and half the coconut over the batter. Spread the remaining batter over the fruit and coconut and top with the remaining fruit and coconut.
  6. Bake for 40-50 minutes, or until a toothpick inserted into the middle of the cake comes out clean.

While the cake cools, make the glaze. This is so easy, you’ll be amazed that you’re topping your cake with thickened juice!

  1. From the one cup of Calamansi Lime Nectar, take a couple tablespoons of the nectar and place them into a shallow cup. Pour the rest of the nectar into a small or medium saucepan and heat until boiling.
  2. While the nectar heats, stir in 1 1/2 tablespoon corn starch into the shallow cup. Stir this into the two tablespoons of cold nectar until all the lumps are out (if added it directly to hot liquid, it will lump up!).
  3. Once the nectar begins to boil, pour the corn starch/Calamansi Lime mixture slowly into the boiling juice, stirring rapidly the whole time.*If your glaze seems too thick, stir in a little more nectar. If it seems too thin, mix up a touch more corn starch mixture and slowly stir in a little bit at a time until you reach the desired glaze consistency. It should be thickened, but pourable–like juice gravy.
  4. Spread over the top of your cake, slice, and enjoy, you healthy baker, you!

Note: *Be sure to store the remaining cake in an airtight container in the fridge. Do to all of the healthy yogurt, applesauce, and fruit, this cake will not last as well as other cakes at room temperature!

Up Next: Toasted Coconut Calamansi Blueberry Bran Muffins