Blueberry Muffin and Buttermilk Pancakes Cake

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Blueberry Muffin 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!

Blueberry Muffin 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!

Easy Blueberry Breakfast 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.

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.

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

Blueberry Muffin 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!

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.

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.

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.

Blueberry Muffin 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!

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

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 muffin cake and not some big Bundt that’ll be lingering for a week.

I’m wondering what this blueberry breakfast cake would taste like with strawberries, apricots, raspberries, or peaches. I’ll have to find out.

Blueberry Muffin 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!

What’s in the Blueberry Muffin Cake?

To make this easy blueberry cake, you’ll need: 

  • All-purpose flour
  • Granulated sugar
  • Baking powder
  • Cinnamon
  • Nutmeg
  • Salt
  • Egg
  • Buttermilk
  • Sour cream
  • Oil
  • Vanilla extract
  • Blueberries 
  • Confectioners’ sugar (optional, for topping) 

Blueberry Muffin 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!

How to Make Blueberry Muffin Cake 

Simply whisk together the dry ingredients in one bowl and the wet in another, then combine them. Gently fold in the berries. 

Pour the batter into an 8×8-inch baking dish. Bake the muffin cake until the 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.

Let the cake cool in the pan for about 30 minutes before slicing and serving. 

Blueberry Muffin 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!

Can I Use Frozen Blueberries? 

Absolutely! I actually used frozen blueberries in this recipe 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.

Can I Double This Recipe? 

I imagine so! Double the ingredients and bake in a 9×13-inch pan. 

Blueberry Muffin 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!

Tips for Making a Blueberry Breakfast Cake 

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.

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.

Optionally dust the blueberry muffin cake 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.

Blueberry Muffin 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!

Blueberry Muffin 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!

Pin This Recipe

Yield: 9

Blueberry Muffin Cake

Blueberry Muffin 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!

Prep Time 5 minutes
Cook Time 50 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes

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

Instructions

  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.
  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 30 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.
  8. 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.

Notes

Blueberries: 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 anywhere near the water into the batter that frozen berries do.

Storage: Cake will keep airtight at room temperature for up to 5 days.

Nutrition Information:

Yield:

9

Serving Size:

1

Amount Per Serving: Calories: 264Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 26mgSodium: 161mgCarbohydrates: 48gFiber: 1gSugar: 36gProtein: 3g

More Blueberry Breakfast Recipes:

ALL OF MY BLUEBERRY RECIPES! 

Blueberry Baked Pancakes — Craving pancakes but not the work of standing at the stove flipping them? Make these EASY oven baked pancakes with only THREE ingredients!! 

Pumpkin Blueberry Dutch Baby Pancake – One big oven-baked pancake so there’s nothing to stand around waiting to flip!! The batter is made in the blender making this the EASIEST pancake ever!

Pumpkin Blueberry Dutch Baby Pancake – One big oven-baked pancake so there’s nothing to stand around waiting to flip!! The batter is made in the blender making this the EASIEST pancake ever! Gluten-free and dairy-free options provided!!

The Best Vegan Blueberry Muffins — An avocado replaces the butter (and much of the oil) you’d typically add to muffin batter. These are fluffy, moist, and so easy to make! 

Blueberry Zucchini Bread — This blueberry zucchini bread is a quick, no-mixer recipe that’s sweet, but not too sweet. Each bite is bursting with fresh blueberries! 

Extra Soft and Moist Blueberry Muffins — These are hands down the best homemade blueberry muffins EVER. They’re fluffy and moist thanks to the addition of sour cream in the batter. Not to mention they’re bursting with fresh blueberry flavor.

Blueberry Dutch Baby Pancake — This oven-baked pancake has the chewiness of crepes with the thickness of clafoutis, and making it is as easy as making pancake batter! 

Blueberry Coffee Cake with Streusel Topping — An EASY, no-mixer cake studded with juicy blueberries and topped with big buttery streusel nuggets that are just SO GOOD!! Not overly sweet and PERFECT with a cup of coffee for breakfast, brunch, or a snack!!

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Comments

  1. I made the Blueberry Muffin and Buttermilk Pancake Cake following the exact recipe. We were very disappointed, not very tasty and soggy on the bottom. I baked it all the way till tooth pick came out clean. I used frozen berries. I would not make it again.

    1. It could be that the frozen blueberries gave off a lot of juice and that caused it to be soggy. If you used fresh berries I doubt that would be an issue, but thank you for trying the recipe anyway. I have never had this happen with frozen berries but I’m suspecting this was the culprit in your situation.

  2. Just finished tasting the cake and even though I was skeptical about using frozen fruit, it turned out great!!! Will definitely make this again! Thanks for all your postings, I will be trying many more!

  3. Making this now and I’m using fresh berries that are frozen so I’ll let you know if it works! I love that you have nutmeg in it because I’m allergic to cinnamon so I left it out. I’ve found a few other recipes that look amazing and can’t wait to try.

    Rating: 5
      1. Ok so it baked for about 48 minutes and I still used only 1 1/4 cup of fresh blueberries but froze them prior and it worked out amazing. I will definitely be trying it again with mixed berries! Thanks!!

        Rating: 5
  4. I followed the recipe to the T and I used fresh blueberries but mine did not turn out well. It was rubbery and dense, inedible. Plus, I cooked it for almost an hour and when I did the toothpick test, it came out clean. Do you know what could’ve gone wrong?

  5. Your instructions are to use frozen blueberries, which is perfect. That is what I do whenever I bake with blueberries. However you put in parentheses after that to not unthaw the blueberries. Didn’t you really mean to say, don’t thaw them? Unthawing something would mean to freeze it.

  6. So good! I have been looking for a simple cake recipe that is light, soft, and airy, where I can use it with any type of fruit. I used fresh blueberries and omitted cinnamon and nutmeg. Mine baked for 42 minutes. Absolutely heavenly! I might try making this cake with other kind of fruit next time. This recipe is so quick which is great if you have company coming over at the last minute.

    Rating: 5
  7. I don’t know if i did something wrong, but it seems a bit bland without any topping. Do you think it would go well with pancake syrup?

    1. You could always add pancake syrup or a little milk/powdered sugar glaze would jazz it up if you feel it needs it.

      1. Just happened to be at my desk and saw it come in. Thanks for trying the recipe!

  8. Just made this!!! it was so easy and SO delicious!!!! I made it in a 9 inch round pan in my toaster oven (because that’s all I have right now haha) and it was done in less than 30 minutes. It tastes fantastic!!! I’ve made three of your recipes in the past week and I’m obsessed!! Thanks for all your great posts!!

    1. Thanks for trying 3 of my recipes this week and glad this cake was a success in a 9-inch round in your toaster oven! Love hearing when my recipes are adaptable like this and glad you’ve been cooking up a storm! Keep me posted what else you make!

    2. I just made this again today- it’s that good!! This time, I saved about 1/4 of the blueberries, dusted them in flour, and sprinkled them on top just before baking. It came out looking great with all the blueberries much more visible this time!  

  9. I have reduced fat sour cream. Would that work in place of the regular sour cream or is it best to use full fat sour cream in this? thanks!

    1. I’ve made this with red fat sour cream and it’s fine; full fat is always best in baking but in this recipe, red fat still works.

  10. Hi Averie! I doubled the recipe and it seems to be doing just fine. It’s in the oven. I am sending this to school tomorrow for the teachers to have a treat at Book Fair. I can always count on your site and cookbooks to find an easy tasty treat to make.

    1. Oh wow, thanks for the wonderful compliments and for supporting me on my blog and with my books! So nice of you to share with teachers at a book fair :) Have a wonderful (almost!) weekend!

  11. 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.

    1. Are you kidding? Part of the beauty of this recipe is how quick and easy it is. No way would I do all that extra work and then end up with no berries in the cake anyway. Blueberry flavor isn’t good enough for me. I made it as written, tossed the berries with a little flour and they were fine. Wonderful recipe!!!!!

      1. Thanks for trying the cake, Betty, and I’m with you – as simple, straightforward, and easy as I can do things, the better. As a busy mom and baking for my job, the less extra work I create for myself, the better off I am. Maybe one day when I have more time on my hands :)

    1. From some of my other posts, “If you don’t routinely keep buttermilk on hand, I highly recommend this Powdered Buttermilk https://www.amazon.com/dp/B004AXZEW2/ref=as_li_ss_til?tag=lovvegyogruna-20&camp=0&creative=0&linkCode=as4&creativeASIN=B004AXZEW2&adid=08ZFHRDB7HX2PH4A3DY4&. If you don’t use buttermilk much, but sometimes see a recipe that needs a half cup, but think you won’t use the rest of the jug before it goes bad, so you opt of trying the recipe, then the powder is for you. Shelf stable, keeps for ages.

      Or make buttermilk by souring your own milk. Add about 1 tablespoon vinegar or lemon juice to 1/2 cup milk, wait 10 minutes for it to curdle, then use as indicated.”

      Regular milk will not give you the same result; use buttermilk.

  12. 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!

    1. 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 :)

  13. 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!

    1. 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!

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

    1. 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.

  15. 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!

    1. 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! https://www.averiecooks.com/2013/08/weekend-things-13.html

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

      1. 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! :)

      2. 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!

  16. 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.

  17. 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 https://www.averiecooks.com/2013/04/blueberry-and-jam-buttermilk-coffee-cake-with-buttery-vanilla-glaze.html.

    1. 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? https://www.averiecooks.com/12-favorite-blueberry-recipes/

    1. 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! :)

  18. 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.

  19. 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 =)

    1. 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
      https://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!

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

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

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

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

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

  24. 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! ;)

  25. 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!

  26. 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.

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

  27. 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!

  28. 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!

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

  30. 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.

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

  32. 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.

    1. 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!

  33. 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!

    1. 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.

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

  34. 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

  35. Oh, I’m definitely trying this. I really really dislike making pancakes, so this seems to fit me perfectly :)

  36. You take the prettiest pictures Averie, I swoon at them all the time. And this recipe – basically perfect. I’d have this for breakfast, for dinner, or anytime in between! I love that blue wall of goodness at the bottom!

  37. This is one perfect idea. Sometimes I am too lazy to make pancakes as well, so I’ll try this pancake/muffin treasure.

  38. Mmm…muffins and pancakes in one magical delicious cake? It’s the best of both breakfast worlds! I love how easy this is to whip up, Averie. I’m running out of new ways to use blueberries so I can’t wait to try this recipe.

  39. Oh Averie! It’s a gorgeous pancake/muffin cake! How creative to combine the best of both worlds. I love both items for breakfast. I nearly died of laughter: “Since those things never happen for me, it’s also a great Wednesday cake.” hahaha. BReakfast in bed doesn’t happen for me either. I’m up at the crack of dawn, as you know. But I sure wouldn’t mind digging into this cake. You explain it so wonderfully! The sour cream, buttermilk, the abundance of juicy blueberries. Everything works so well together and I don’t doubt that this baby was gone so quickly in your house! I could demolish it without blinking an eye!

    1. And it was thinner and so if someone normally eats 3 big pancakes, that would basically be like half this cake, by volume. So between the 3 of us, it was pretty much a one-sitting cake. And Sally, one of the best little cakes I’ve ever made with such SIMPLE ingredients and a simple methodology. It’s those random recipes that sometimes turn out so well – and the complicated ones that don’t always live up.

  40. Yum! this looks incredibly delicious! I think that is the perfect snack to serve at a tea party with friends.

  41. I am a blueberry fiend lately, and omg, this cake is just brilliant!!! I need a slice right now :) xo

  42. This looks just wonderful. I will definitely be making it this weekend. I have just one question about the cake pictured above. It is obviously not a 8×8 square pan, what size pan did you use for this one? Why post a picture of the cake that is not what the recipe would call for?

    1. I baked it in an 8×8 square pan. The photo on the large white platter is 2/3rds of the cake. I cut one-third off to make a few pieces to put on plates, one of those pieces is on the gray/birds plate, and the remaining 2/3 of the cake is on the white platter.

      I am somewhat offended by your comment that you assume I am somehow using photography or featuring something other than what I say I am. The pictures of the cake are what the recipe calls for. No trickery here.

      1. No need to be offended. I didn’t imply “trickery”. I simply asked why the obvious difference in size. I use pictures of finished recipes to gauge how my version turned out, what I should be looking for in thickness, coloring etc.. I’m actually a big fan of yours and follow you on pinterest and other venues. I’m sorry if you took offense where none was meant. I’ll put it down to your maybe having a bad day and try not to be offended by your testy reply to a fan.

  43. that is genius Averie – blueberry pancakes are my favorite breakfast, and cake form is SO much easier

    1. Way easier! And you know with kids/husbands, to make enough pancakes to feed them all, it takes awhile!! at the stovetop. None of that here :)

  44. I love my blueberries in any way I can get them, and this cake looks like another great way to enjoy then. So pretty and mouthwatering too! Now I need to run to the store for blueberries.

    1. And I saw on both your site and on FB that you have something super exciting happening!!! CONGRATS!!!! :) xoxox

  45. This is so original, I love it! And how pretty loaded with blueberries! Pinning!

  46. This looks so light and delicious! I’ve loving blueberries in everything right now, so this couldn’t have come at a better time.

  47. Mmmmm blueberries are like the perfect warm weather treat. The possibilities are endless! What an inventive idea…love it! And it looks sooo soft and moist and oh so delicious!

    Beautiful photos as well.

    We found you through the Wednesday link up. Hope you stop by soon!

    Cheers,
    Tammy (& Catherine) of Living the Gourmet

  48. What a great looking cake. Such a great idea to make it as a cake rather than individual muffins like you said. What a great time saving idea :-)

  49. Haha I totally understand that you didn’t want to make pancakes… sometimes I feel that way too. It takes more than half an hour to make pancakes for 4 and I am too lazy to stand and flip each pancakes… this is a wonderful alternatives! Love that my favorite blueberries are in it. YUM!

  50. Gorgeous! I love the fact that you weren’t shy with the blueberries – it’s always a let down to see recipes calling for only 1/2 – 3/4 cup of berries. 1 1/4 cups is fierce! :D

    1. 1.25 c berries to 1 c flour was a good ratio I thought :) Sometimes as you said, it’s like 3/4 c to like 2 c flour. No way!

  51. I love the idea of this cake. It sounds incredible and even though I just ate breakfast, I totally want to make this cake!

  52. Ohhh, I want a slice of this for breakfast SO BADLY! It looks incredibly soft, sweet and perfect for enjoying over a lazy weekend with family. Great recipe, Averie!

  53. I love the idea of a pancake cake. I’ve been toying around with some ideas since the heat has been climbing so quickly here. These are some of my favourite photos of yours, very simple and beautiful and for some reason they make me feel like I’m having tea with the Queen!

  54. OMG! If you ever decide to start taking orders let me know. This cake looks insanely delicious. But then again, everything you bake does :)

  55. As always, this looks amazing. Those blueberries…and I love those plates by the way!

  56. Looks so pretty Averie! We love all things blueberry so I’m pretty positive this cake would get devoured around here!!

    1. Thanks for sharing my friend! I’ve been so busy but good! Hope you and your kids are enjoying the summer!

  57. Oh My Goodness Averie! This is just brilliant.. I could probably devour that entire cake by myself..

  58. I’m so in love with this idea! It’s like pancakes, muffins, coffee cake all in one! Love, love, love!

  59. Love that this spectacular collision happened on the way to the oven, Averie! I love to bake with fresh blueberries, but do bake with frozen in the winter. Gorgeous photography here, too. I must make this soon. Thanks for sharing! xo

  60. I have a HUGE basket full of peaches that love your idea!!! This cake is so beautiful!!! Made me wish I had a newspaper to linger over.
    Thanks, Averie!!

    1. I wish I had one, too! Peaches sound lovely and if I had some, I’d be tossing them into this batter!

  61. I love this idea! This would be perfect to make for houseguests, when you want to treat them to a great breakfast but don’t want to stand over pancakes all morning. Great idea, Averie – pinned!

    1. Thanks for pinning – and yes! And it comes out like a coffeecake/muffin, too – so it’s like the all-in-one breakfast. Something for everyone!

  62. My favorite part? “No mixer. Nothing complicated or fussy” and I always love the freedom of not having to babysit my food! ;)
    Looks delicious and perfect for blueberry season!
    BTW – we’re doing a Gourmet Cookie giveaway over at http://www.wherethecookiesare.com – come on over and enter if you have a sec!

    1. I really only use my mixer if I’m making cookies or bread dough that needs kneading. Other than that, I am a big fan of whisks!

  63. All your berry recipes are always so pretty! I mean, all your recipes are really. That last picture makes me want to reach right into the screen and grab a bite! Beautiful!

  64. Yay…I’m super excited about this recipe! This is pure genius and looks amazing!

  65. I love berry season (and also prefer baking with frozen) . I think the batter would be a great “canvas” for just about any kind of fruit! Strawberry-rhubarb is my husband’s favorite seasonal fruit mix for summer pies and cakes. I actually like it when the fruit sinks down–I think it makes the bottom a little goo-ier!

    1. Perfect canvas, yes! And I like the sunken effect, too. I also like it when banana breads ‘fall’. That fallen part is super dense and my fave part, actually!

  66. Just bought four pints of blueberries! I love those things so much.
    This cake is beautiful, Averie!! The photos, the cake, the blueberries! They all look perfect!!

  67. I’m most definitely trying this, it looks ridiculously yummy and should satisfy my blueberries obsession!!