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.

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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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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

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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

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

  2. What a fantastic idea! Looks delicious!

  3. 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!

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

  5. 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.

  6. 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!

    • 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.

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

  8. God is Real….i’m literally drooling over this.

  9. This looks beautiful Averie, I love blueberries in cake so much :-)

  10. Looks scrumptious! Thank u for sharing this yummy recipe!

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

  12. 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?

    • 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.

      • 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.

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

  14. 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.

  15. This is such a great idea! Really love the simplicity!

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

  17. Love those blueberries bursting through, this is my kind of cake!

  18. Look at ALL those blueberries!

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

  20. I always enjoy blueberry baked goods like this on the summer!

  21. 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!

    Tammy (& Catherine) of Living the Gourmet

  22. 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 :-)

  23. 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!

  24. Gorgeous photos! Love that platter.

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