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

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

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

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

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

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

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

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

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

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.

5 / 5 ()
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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


  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.

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

169 comments on “Blueberry Muffin and Buttermilk Pancakes Cake”

  1. 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!

  2. 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
    • Wonderful and hope you enjoy the pancakes as well as the other recipes you end up trying!

      • 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
  3. 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?

  4. 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.

  5. 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
  6. 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?

  7. 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!!

    • 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!

    • 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!  

  8. 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!

  9. 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.

    • 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!

  10. Can I double the recipe for a 9×13 pan?

  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.

    • 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!!!!!

      • 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 :)

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

  13. 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!

    • 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 :)

  14. 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!

    • 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!

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

    • 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.

  16. Hello Averie! I just made this cake and I love it!!! It’s sooooo moist and soft! And the best thing 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!

    • 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!
      Peaches & Cream Fluffy Muffin
      Cream Cheese Swirled Mixed Berries
      PB & Strawberries Cake

      • 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! :)

      • 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!

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

  18. 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.

  19. 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

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

    • 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! :)

  21. 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.

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