Blueberry Muffin and Buttermilk Pancakes Cake

This delightful Blueberry Muffin and Buttermilk Pancake Cake combines the best of both worlds: the fluffy texture of buttermilk pancakes and the juicy burst of blueberries found in a muffin. Perfect for breakfast, brunch, or a sweet snack, this cake is versatile and easy to make. Enjoy it plain, dusted with confectioners’ sugar, or topped with a delectable glaze.

Ingredients

• Dry Ingredients:
• 1 cup all-purpose flour
• ¾ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon cinnamon
• ½ teaspoon ground nutmeg
• Pinch of salt (optional and to taste)
• Wet Ingredients:
• 1 large egg
• ½ cup buttermilk
• ⅓ cup sour cream (thick, full-fat Greek yogurt may be substituted)
• 3 tablespoons canola or vegetable oil
• 1 teaspoon vanilla extract
• Blueberries:
• 1 ¼ cups frozen blueberries (add them to the batter frozen; see notes below about using fresh)
• Optional Toppings:
• Confectioners’ sugar for dusting
• Lemon glaze, buttery vanilla glaze, browned butter glaze, or vanilla cream cheese glaze

Instructions

1. Preheat and Prepare Pan:

• Preheat your oven to 350°F (175°C).
• Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside.

1. Combine Dry Ingredients:

• In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, cinnamon, ground nutmeg, and optional pinch of salt; set aside.

1. Combine Wet Ingredients:

• In a separate small bowl, whisk together the egg, buttermilk, sour cream (or Greek yogurt), oil, and vanilla extract until well combined.

1. Mix Batter:

• Add the wet mixture to the dry ingredients. Mix lightly with a spoon or fold with a spatula until just combined. It’s okay if lumps remain; do not overmix or try to stir them smooth.

1. Add Blueberries:

• Gently and briefly fold in the frozen blueberries. (If using fresh blueberries, be aware they may release more water and affect baking time.)

1. Bake the Cake:

• Pour the batter into the prepared pan and spread it evenly.
• Bake 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. This can take between 30 to 60 minutes, depending on the temperature of the berries and how much water they release. If the cake begins to brown too quickly, tent it with a sheet of foil to prevent over-browning. I baked mine for a total of 52 minutes, tenting with foil at the 45-minute mark.

1. Cool and Serve:

• Place the pan on a wire rack and allow the cake to cool for at least 30 minutes before slicing and serving.
• Optionally, dust with confectioners’ sugar or drizzle with your choice of glaze for extra flavor.

Tips

• Berry Tips: If using fresh blueberries, they may release more water than frozen ones, so adjust the baking time as needed and monitor the cake closely.
• Tenting the Cake: To prevent the top from over-browning while ensuring the center is fully cooked, tent the cake with foil partway through baking.
• Glazing Options: For an added touch of sweetness and flavor, consider making a simple glaze. Mix 1 cup of confectioners’ sugar with 2 to 3 tablespoons of lemon juice, or try a buttery vanilla glaze, browned butter glaze, or vanilla cream cheese glaze.
• Storage: Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Enjoy this moist and flavorful Blueberry Muffin and Buttermilk Pancake Cake as a delightful start to your day or a satisfying snack!