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

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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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.

Only Eats

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

164 comments on “Blueberry Muffin and Buttermilk Pancakes Cake”

  1. how fun! I love it.

  2. 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

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

  4. 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!

    • 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.

    • By the way, baking powder is just baking soda with cream of tartar as a binding agent…

  5. I think I need seconds. And thirds :)

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

  7. 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.

    • 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!

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

  9. Let’s eat cake! Looks very berrylicious!

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

  11. 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.

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

  13. 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!

  14. 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!

  15. 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.

  16. Saw it! Made it! Wonderful.

  17. 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!

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

  19. 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! ;)

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

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

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

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

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

  25. 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 =)

    • 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!

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