Blueberry Muffin and Buttermilk Pancakes Cake

I was going to make blueberry muffins but didn’t want to deal with the one-by-one nature of muffins.

I thought about blueberry pancakes, but didn’t want to be held hostage to the stove flipping them.

Blueberry Muffin and Buttermilk Pancakes Cake - Recipe at averiecooks.com

So I made batter that was a hybrid of muffin batter and pancake batter, poured it into an 8-inch square pan, and baked it as a cake.

It turned out to be one of the softest, moistest, and best little cakes. And so easy.

Blueberry Muffin and Buttermilk Pancakes Cake - Recipe at averiecooks.com

It tastes like a big buttermilk pancake that ran into a blueberry muffin on the way to the oven.

It’s the kind of cake that I’d want served for breakfast in bed or leisurely Sunday mornings with coffee and the newspaper. Since those things never happen for me, it’s also a great Wednesday cake.

Blueberry Muffin and Buttermilk Pancakes Cake - Recipe at averiecooks.com

The batter comes together like standard pancake or muffin batter in 5 minutes flat.

A bowl of dry ingredients and a bowl of wet. Pour the wet over the dry, stir, pour into a pan, and bake.

No mixer, nothing complicated or fussy.

Blueberry Muffin and Buttermilk Pancakes Cake - Recipe at averiecooks.com

The cake is like a good muffin or pancake should be. Light, soft, fluffy, and tender with just enough density to give it some heft and dimension, with a springiness to it that I loved.

I loathe dry cake and muffins so I used both buttermilk, sour cream, and oil to keep it moist. And boy, it’s falling apart soft and moist.

Blueberry Muffin and Buttermilk Pancakes Cake - Recipe at averiecooks.com

That could also have something to do with the abundance of blueberries. They’re juicy and add so much moisture.

They sank a little, but I don’t mind blue walls at the bottom of my cake. A trick to prevent sinking is to roll them through flour before folding them into the batter. However, with this cake, it’s thinner and I used a ton, so they’re bound to be near the base, no matter what tricks are used.

Blueberry Muffin and Buttermilk Pancakes Cake - Recipe at averiecooks.com

I used frozen blueberries because I’m cheap and don’t bake with fresh. I save those for eating and bake with frozen.

When baking with frozen blueberries, add them into the batter frozen because they’ll run and bleed less than if you thaw them first.

The baking time listed reflects using ice cold, frozen berries. If you’re using fresh, the baking time could, and likely will be, dramatically less. This is definitely a recipe where you should watch your cake, not the clock. Bake until it’s done. Simple as that.

Blueberry Muffin and Buttermilk Pancakes Cake - Recipe at averiecooks.com

I’m so glad I decided not to make muffins or babysit pancakes and made this cake instead. We polished it off in 12 hours. In our defense, it’s a small, thin cake and not some big Bundt that’ll be lingering for a week.

I’m wondering what it would taste like with strawberries, apricots, raspberries, or peaches.

I’ll have to find out.

Blueberry Muffin and Buttermilk Pancakes Cake - Recipe at averiecooks.com

Blueberry Muffin and Buttermilk Pancakes Cake - Soft, fluffy & tastes like a big buttermilk pancake that ran into a blueberry muffin on the way to the oven! Easy, one-bowl, no-mixer recipe at averiecooks.com

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Blueberry Muffin and Buttermilk Pancakes Cake

This fast and easy cake tastes like a big buttermilk pancake that ran into a blueberry muffin on the way to the oven. It's fluffy, tender, and moist from both the buttermilk and sour cream that's incorporated into the batter. The blueberries are plentiful, juicy, and the perfect compliment to this extremely soft cake.

Yield: one 8x8 pan, 9 generous squares

Prep Time: 5 minutes

Cook Time: about 50 minutes

Total Time: 1 hour

Ingredients:

1 cup all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
pinch salt, optional and to taste
1 large egg
1/2 cup buttermilk
1/3 cup sour cream (thick, full-fat Greek yogurt may be substituted)
3 tablespoons canola or vegetable oil
1 teaspoon vanilla extract
1 1/4 cups frozen blueberries (don't unthaw, add them to the batter frozen; see below about using fresh)
confectioners' sugar, optional for dusting or see glaze suggestions below

Directions:

  1. Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside.
  2. In a medium bowl, whisk together the first 6 dry ingredients (through optional salt); set aside.
  3. In a separate small bowl, whisk together the next 5 wet ingredients (through vanilla).
  4. Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Lumps will be present and this is okay. Don't overmix or try to stir them smooth.
  5. Gently and briefly fold in the frozen blueberries. Note - I used frozen blueberries and added them frozen because frozen berries run and bleed less than if they're thawed. If using fresh berries, baking time will be significantly (possibly drastically) less because the berries are much warmer and won't chill down the batter overall, nor will they release any where near the water into the batter that frozen berries do.
  6. Bake until done. I hesitate to give a baking range because you must watch your cake, not the clock. Bake until center is slightly domed and set, golden in color, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. At any time your cake is beginning to look a bit too golden brown before you suspect the center will set up, tent it with a sheet of foil laid across the top. I baked for 52 minutes total, and at the 45 minute mark, I tented with foil. Baking times will range dramatically based on if baking with fresh or frozen berries; ranging from 3o to 60 minutes depending on the temperature of the berries going into the batter and how much water they release.
  7. Place pan on a wire rack and allow cake to cool for at least 30 minutes before slicing and serving. Optionally, dust with confectioners' sugar or a simple glaze. This lemon glaze, this buttery vanilla glaze, this browned butter glaze, or this vanilla cream cheese glaze are all excellent, quick, and easy options.
  8. Cake will keep airtight at room temperature for up to 5 days.

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

Related Recipes:

Blueberry and Jam Buttermilk Coffee Cake with Buttery Vanilla Glaze – One of the best coffee cakes or cakes I’ve ever made. Highly recommended – tied with the one below

Strawberries and Cream Coffee Cake with Vanilla Cream Cheese Glaze – Probably the best coffee cake I’ve ever had or made. Use your favorite fresh, frozen, or seasonal fruit this incredibly moist and soft cake batter

Blueberry and Cream Cheese Muffin Top Bread – Tastes like one big muffin top. Ridiculously soft and moist

Cinnamon Sugar Mini Donut Muffins

Blueberry Yogurt Cake with Lemon Vanilla Glaze

Blueberry Muffins with Raspberry Jam Swirls

Creamy Mixed Berry White Chocolate Crumble Bars

Microwave Blueberry Banana Oat Cakes (vegan, GF) – Ready in 3 minutes and although the recipe is older, I get so many reader emails about this being a go-to breakfast and portable snack, especially for anyone in a dorm room or who has limited kitchen access. All you need is a microwave for this little single-serving cake

Chocolate Buttermilk Pancakes with Homemade Salted Caramel Sauce

Strawberry and Sprinkles Buttermilk Pancakes

What’s your favorite go-to quick and easy cake? Or muffin? Or pancakes?

   

140 Responses to “Blueberry Muffin and Buttermilk Pancakes Cake”

  1. #
    51
    Dina — June 26, 2013 at 5:50 pm

    how fun! I love it.

    Reply

  2. #
    52
    Sheila — June 26, 2013 at 6:24 pm

    OMG!!! I want to eat this now or I`ll die, soo delicious, only looking at the pictures I can imagine how tasty they are

    Reply

  3. #
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    Dorothy @ Crazy for Crust — June 26, 2013 at 7:03 pm

    That right there is blueberry heaven! And WAY better than making muffins!

    Reply

  4. #
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    Carolyn S. — June 26, 2013 at 7:30 pm

    Averie, this looks SO good. The texture is perfect. I’m wondering why you chose to use baking powder instead of baking soda since the recipe includes buttermilk & sour cream. I’m newish to baking & you obviously know what you are doing, so just wanted to know how you make that judgment call? I love coming here and being inspired – thank you!

    Reply

    • Averie Sunshine replied: — June 26th, 2013 at 7:33 pm

      Muffin recipes and donut recipes typically use powder rather than soda (or use more powder than soda) and it leavens in a slightly different way with a different texture and result.

      I normally actually prefer soda b/c powder can dry things out I find, but in this application, I wanted the fluffiness you’d find in muffins and pancakes, thus, baking powder. Plus it was buffered with oil, buttermilk, and sour cream.

      Reply

      • Carolyn S. replied: — June 26th, 2013 at 7:52 pm

        Thanks for answering… I was curious, so thought I’d ask. I like knowing these things. Keep up the good work :)

        • Averie Sunshine replied: — June 26th, 2013 at 10:49 pm

          You’re welcome and please LMK what you decide to bake!

  5. #
    55
    Nessa — June 26, 2013 at 8:07 pm

    I think I need seconds. And thirds :)

    Reply

  6. #
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    Zainab — June 26, 2013 at 9:11 pm

    What a great idea! Love the pictures in this post very much :)

    Reply

  7. #
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    Kelley — June 26, 2013 at 9:34 pm

    This is soooo delicious!! I’m trying very hard not to eat it all in one sitting….the dangers of cooking for one. In a hurry I forgot to roll the blueberries in flour and they sank to the bottom – which I also don’t mind. It actually let me taste how delicious the cake itself is. I will definitely make this again!! Thanks for the recipe.

    Reply

    • Averie Sunshine replied: — June 26th, 2013 at 10:44 pm

      That is so awesome that you made it, already! Same day I posted it! Love it when that happens with recipes and I don’t mind it when the berries sink, either. That just means you get certain bites that are like one big wall of berries. So moist, juicy, and delectable! And as you said, you get to taste the cake itself better! Thanks for trying the recipe and telling me!

      Reply

  8. #
    58
    Renee@chocolatepeanutbutterohmy — June 26, 2013 at 9:35 pm

    Thank you for not skimping on the blueberries..yum :)

    Reply

    • Averie Sunshine replied: — June 26th, 2013 at 10:42 pm

      You’re welcome :) And thanks for the instagram comments and likes yesterday!

      Reply

  9. #
    59
    Abbe@This is How I Cook — June 26, 2013 at 9:37 pm

    Let’s eat cake! Looks very berrylicious!

    Reply

  10. #
    60
    Kiran @ KiranTarun.com — June 26, 2013 at 10:08 pm

    Omg! The photos and the fact that it has all of my favorite ingredients makes this so drool-worthy!!

    Reply

  11. #
    61
    Laura Dembowski — June 27, 2013 at 5:44 am

    I haven’t made anything with blueberries yet this summer and this looks like a great place to start! Love that it’s muffin and pancake inspired but way easier than both.

    Reply

  12. #
    62
    angela @ another bite please — June 27, 2013 at 6:13 am

    averie these pictures are SO beautiful. beautiful! and i jut love how this is a muffin pancake CAke!!!!

    Reply

    • Averie Sunshine replied: — June 27th, 2013 at 7:50 am

      Thanks, Angela! And I bet your kids would love it too!

      Reply

  13. #
    63
    Christy@SweetandSavoring — June 27, 2013 at 6:48 am

    Man is it easy to get lost on here looking at all the different variations you have on old family favorites :) We all LOVE blueberries- this is just the thing to make for a July 4th party coming up! Thanks Averie!

    Reply

  14. #
    64
    Cate @ Chez CateyLou — June 27, 2013 at 6:49 am

    I couldn’t agree with you more – I hate dry muffins or cake! This cake looks so moist and delicious! What a great idea for when you want pancakes but don’t want to stand at the stove flipping them!

    Reply

  15. #
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    Linda from NJ — June 27, 2013 at 7:00 am

    This looked so good I just had to make it. I had all the ingredients and needed to do something with the blueberries I bought and thought this would be ideal. It is Delicious!! Tender, moist, and full of berries. I loved it! Thank you for sharing the recipe.

    Reply

    • Averie Sunshine replied: — June 27th, 2013 at 7:47 am

      Thanks for trying it, Linda! I am so glad you made it and loved it! Thanks for coming back to tell me!

      Reply

  16. #
    66
    Shirley Jackson — June 27, 2013 at 7:11 pm

    Saw it! Made it! Wonderful.

    Reply

    • Averie Sunshine replied: — June 27th, 2013 at 7:14 pm

      Thanks for trying it so soon and coming back to let me know it was wonderful!

      Reply

  17. #
    67
    Yvonne @ bitter baker — June 28, 2013 at 9:58 am

    OMG, you’re a genius!! This looks SO good, I think I could eat the whole thing myself. And those pictures… are just beautiful! I love the plate with the birds on it, so pretty!

    Reply

  18. #
    68
    Trish - Mom On Timeout — June 28, 2013 at 3:15 pm

    Wowee Averie! Now this is looks like the perfect blueberry breakfast!

    Reply

  19. #
    69
    Jackie @ Marin mama cooks — June 28, 2013 at 5:34 pm

    Hi Betty Crocker, I mean Averie :) Seriously, you bang these amazing recipes out like it’s nothing girl. This looks amazing and I honestly wish I had more time to bake all of these goodies you have been coming up with lately. I love blueberry breakfast cakes and I’m not a pancake sort of gal either. I hate standing over the stove flipping pancakes, it’s not my idea of fun! Ok, pinning this right now! ;)

    Reply

  20. #
    70
    Liz (Little Bitty Bakes) — June 28, 2013 at 6:22 pm

    Perfect with a cup of coffee — yep!! Love this idea of a pancake/muffin in the form of a cake. Best of all worlds!

    Reply

  21. #
    71
    Chung-Ah | Damn Delicious — July 1, 2013 at 12:52 am

    Dude, this hybrid in cake form is just genius. I actually get to have an appropriate slice of cake for breakfast! :)

    Reply

    • Averie Sunshine replied: — July 1st, 2013 at 1:10 am

      LOVED this cake. Girl. One of the best Ive ever made and so easy!

      Reply

  22. #
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    marla — July 1, 2013 at 5:02 am

    Love this cake Averie….the one u were telling me about last night. Sharing on my FB page now…pinning & Google+

    Reply

    • Averie Sunshine replied: — July 1st, 2013 at 6:26 am

      Yes this was the one I was talking about! And thanks for pinning, sharing, and spreading the love :) xo

      Reply

  23. #
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    Nutmeg Nanny — July 10, 2013 at 9:40 am

    Oh wow! This is too perfect :) I adore it, I bet it tastes fabulous!

    Reply

    • Averie Sunshine replied: — July 10th, 2013 at 3:20 pm

      One of the best (and easiest!) cakes I’ve made in ages!

      Reply

  24. #
    74
    Christopher Kenny — July 17, 2013 at 9:20 am

    The above given recipe is really very nice. It is easy and tastes good. Thanks for such a great recipe.

    Reply

  25. #
    75
    Jana — July 22, 2013 at 4:51 am

    I made this yesterday and everyone loved it! But what I loved best was how easy it was to make and how clear the instructions were.

    Taste is amazing, texture is amazing, I following the recipe exactly and it looked almost exactly like the pic :-)

    It’s great to find a source of reliable, delicious recipes – there are so many recipe blogs out there I often can’t decide what to make. Now I know what my number one, no-fail source will be =)

    Reply

    • Averie Sunshine replied: — July 22nd, 2013 at 6:47 am

      Thanks for the glowing report, Jana! So glad that it turned out perfectly and everyone loved it. Glad you loved the taste and texture and that the recipe-writing met your expectations and was easy to follow. I try incredibly hard, both on my blog and in my cookbooks, to write recipes as clearly as possible with as many details as possible to give everyone the best chance for success.

      I remade this cake as this
      http://www.averiecooks.com/2013/07/peaches-and-cream-fluffy-muffin-cake.html

      And on Wednesday (2 days) I have another version of it with berries and cream cheese. SO GOOD!

      Reply

  26. #
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    Ash- foodfashionparty — July 28, 2013 at 8:04 am

    Omg…this is so so cool. Averie you are a genius, I get so many ideas that I’m lost as to what to chose. This one’s simple and yummmmy looking.

    Reply

    • Averie Sunshine replied: — July 28th, 2013 at 5:38 pm

      This is one of my fave cakes – so good (and easy!)

      Reply

  27. #
    77
    susanna — August 1, 2013 at 7:22 pm

    can you substitute the oil with apple sauce or something else?

    Reply

    • Averie Sunshine replied: — August 1st, 2013 at 7:46 pm

      I don’t know because I haven’t tried. I honestly love love love this cake so much, as written, and would encourage you to make it as written and view it as a treat and not try to sub with ingredients like applesauce. If I didn’t feel strongly about it, I would just say yeah sure go ahead, but for this recipe and this cake, please make as written. It’s EXCELLENT! :)

      Reply

  28. #
    78
    Shannon — August 4, 2013 at 6:54 am

    I made this this morning. I have a huge amount of fresh blueberries to use up and decided on this recipe to use some of them. Hardly happens that I have to use up fresh blueberries but leaving town.

    Anyway, this turned out wonderful! So easy and so so tasty. Great for this Sunday morning. I didn’t need powdered sugar on mine, but did put it on the for the kids. Loved it!

    My husband’s fav is still the http://www.averiecooks.com/2013/04/blueberry-and-jam-buttermilk-coffee-cake-with-buttery-vanilla-glaze.html.

    Reply

    • Averie Sunshine replied: — August 4th, 2013 at 3:12 pm

      Thanks for trying this and so glad you loved it! I agree with your hubs – that coffee cake is truly amazing. It’s probably 2x the calories, bite for bite, so yeah, I love it even more as well :) But for a lighter cake that doesn’t taste light at all, I love the cake you made today!

      I hope you guys have an awesome trip! Did you see this post, too? http://www.averiecooks.com/2013/08/12-favorite-blueberry-recipes.html

      Reply

  29. #
    79
    Alex Caspero MA,RD (@delishknowledge) — August 5, 2013 at 1:38 pm

    Looks delicious! I love cakes like this but never make them… mostly because I will eat the whole thing by myself! Will be making this for sure to share with others.

    Reply

  30. #
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    Liz — August 24, 2013 at 9:15 am

    I love all your recipes. Where do you find the time?

    Reply

    • Averie Sunshine replied: — August 24th, 2013 at 12:10 pm

      It’s my job so I better find the time :)

      Reply

  31. #
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    Monica M — September 2, 2013 at 5:29 am

    Hello Averie! I just made this cake and I love it!!! It’s sooooo moist and soft! And the best thing is..it reminds of your vegan blueberry muffins which I adore, but this one is a lot easier and quick to prepare! I’m going to Italy for a week tomorrow and I will bring it with me so that my parents can try some :) Hope you’re ok back in San Diego and I hope you had some great time during your holidays!

    Reply

    • Averie Sunshine replied: — September 2nd, 2013 at 12:14 pm

      Glad you tried this and loved it! Yes it’s faster/easier than making muffins. It’s not vegan but I know you’re not anyway so that’s a moot point! This is one of my fave cakes, ever. I loved this cake and have subsequently created a few cakes that use this base and they are all wonderful! So if you liked this one, consider it a jumping off point. And how sweet that you’re bringing this for your parents. Have a great week in Italy! We are home, but are moving so I am packing! http://www.averiecooks.com/2013/08/weekend-things-13.html

      http://www.averiecooks.com/category/dessert/cake
      Peaches & Cream Fluffy Muffin
      Cream Cheese Swirled Mixed Berries
      PB & Strawberries Cake

      Reply

      • Monica M replied: — September 2nd, 2013 at 2:28 pm

        I wish you all the best with your packing and your new home, I moved house in March and it was such a mission! I seem to accumulate tons of useless stuff as the time goes by! It must feel weird to leave that kitchen, thinking about all the cooking you have done there, but don’t worry there’s a new kitchen waiting for you! :)
        Thanks for the recipes, I will definetely try one of those other cakes, they all look amazing! :)

        • Averie Sunshine replied: — September 2nd, 2013 at 5:22 pm

          Weird, surreal, but as I posted about it in the link I left, very, very happy to be moving on :)

          And glad your move is BEHIND you. The best way to have them!

  32. #
    82
    J Shis — November 3, 2013 at 4:44 am

    Was really good however I think that baking soda was needed and perhaps accidentally omitted. Will make again but will add the baking soda.

    Reply

    • Averie Sunshine replied: — November 3rd, 2013 at 12:03 pm

      There is no baking soda in the recipe. There are 2 teaspoons of baking powder. It’s a MUST. Make sure you baking powder is fresh, too, of course. I have made this cake at least 15 times (with all different kinds of fruit) and I love it and never have any issues so yes, remember to add the proper kind of leavener next time.

      Reply

  33. #
    83
    Catherine — November 4, 2013 at 5:02 pm

    Made this tonight for my blueberry fanatic husband for his birthday … with cool whip of course which he also loves. Hey, it was HIS birthday.. :) This cake is seriously yummy and will be a go to recipe for many years to come. Thanks!

    Reply

    • Averie Sunshine replied: — November 4th, 2013 at 5:55 pm

      Thank you, Catherine, for trying it and glad you love it and your hubby did too. Happy Bday to him! Please check back in the morning because I have a new recipe going live for a cranberry/white chocolate version of this cake for the holidays! I bet you’ll love it. Thanks for reading and trying this one and glad it was a hit!

      Reply

  34. #
    84
    Judith — January 9, 2014 at 5:46 pm

    I made this with the vanilla cream cheese icing as a Thanksgiving weekend dessert for the whole family (I know…it’s January and I’m just writing this). We all LOVED it, from the 8-year-old up to the 60+ crowd. Thanks so much for all of your great recipes!

    Reply

    • Averie Sunshine replied: — January 10th, 2014 at 12:42 am

      So glad you loved it and that everyone else did too! Better late than never to LMK that you tried it! It must have been good enough to get you to write in about it almost 2 mos later, so that’s awesome :)

      Reply

  35. #
    85
    Wren — April 6, 2014 at 7:58 am

    What if you don’t have buttermilk? Will regular milk work?

    Reply

  36. #
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    Michelle — April 6, 2014 at 4:14 pm

    This looks yummy! I’m planning on making it tomorrow for my kiddos! I know why the blueberries bunch at the bottom — and I have a fix!! They bunch because they are heavier than the batter, but to remedy this, puree the berries with sugar, salt & lemon zest then thicken the mixture with pectin (low or no-sugar fruit pectin, like the Sure-Jell brand, NOT Ball brand). Once the puree is complete, gently swirl the berry mixture into the batter! Voila! No berries clumping at the bottom! If you REALLY want a yummy berry flavor in every bite, pour in half the batter, then half the puree, swirl — then pour the rest of the batter and the rest of the puree and swirl! I’m even going to throw a few whole berries in there for kicks!

    Here’s how to produce the puree:
    Whisk 3/4 cup (5 1/4 oz) sugar, 3 TBSP pectin and a pinch salt together in small saucepan. Process 2 cups (10 oz) blueberries in a blender until mostly smooth, about 1 min. Transfer 1/4 cup puree and 1 tsp grated lemon zest to saucepan with sugar mixture and stir thoroughly to combine. Heat sugar-blueberry mixture over med heat until just simmering, about 3 mins, stirring frequently to dissolve sugar and pectin. Add remaining puree and 1 TBSP lemon juice to cooled mixture and whisk to combine. Let sit until slightly set, about 8 mins, before swirling into batter.

    Reply

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