If you’re on the lookout for a delightful dessert that combines the best of breakfast and sweet treats, look no further than this Blueberry Muffin and Buttermilk Pancakes Cake. The fluffy texture mirrors that of your favorite pancakes, while the bursts of juicy blueberries add a fruity sweetness akin to classic blueberry muffins. Perfect for brunch gatherings or a cozy afternoon snack, this cake will surely become a favorite in your household. Let’s dive into why this recipe works, what you need, and how to make this enchanting cake.
Why This Recipe Works
This cake is a harmonious blend of two beloved breakfast items: blueberry muffins and buttermilk pancakes. The use of buttermilk ensures a moist and tender crumb, while the addition of sour cream enhances the cake’s richness. Frozen blueberries are a game-changer; they maintain their shape during baking and provide delightful bursts of flavor in every bite. The hint of cinnamon and nutmeg adds warmth, making it a perfect treat for any season.
What to Buy
- 1 cup all-purpose flour: The foundation of your cake, providing structure.
- ¾ cup granulated sugar: For sweetness and moisture.
- 2 teaspoons baking powder: The leavening agent that makes the cake rise.
- ½ teaspoon cinnamon: Adds a warm flavor.
- ½ teaspoon ground nutmeg: Enhances the cake’s depth.
- Pinch of salt: Balances the sweetness.
- 1 large egg: Binds the ingredients together.
- ½ cup buttermilk: Ensures a moist cake.
- ¼ cup sour cream: Adds richness; Greek yogurt can be substituted.
- 3 tablespoons canola or vegetable oil: Keeps the cake moist.
- 1 teaspoon vanilla extract: Enhances the flavor.
- 1 ½ cups frozen blueberries: Use straight from the freezer for best results.
- Confectioners sugar: Optional for dusting or creating a glaze.
Tools of the Trade
- Mixing bowls: For combining your ingredients.
- Whisk: To thoroughly mix the batter.
- Measuring cups and spoons: For accuracy in your measurements.
- Rubber spatula: Helps in folding in the blueberries without breaking them.
- 9-inch round cake pan: The perfect size for this cake.
- Cooling rack: Essential for cooling the cake evenly after baking.
Stepwise Method: Blueberry Muffin and Buttermilk Pancakes Cake
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). Grease your 9-inch round cake pan or line it with parchment paper for easy removal.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, cinnamon, ground nutmeg, and a pinch of salt. This ensures that the leavening agents are evenly distributed throughout the flour.
Step 3: Mix Wet Ingredients
In another bowl, beat the large egg and combine it with the buttermilk, sour cream, canola oil, and vanilla extract. Whisk until smooth and well blended.
Step 4: Combine Wet and Dry Mixtures
Pour the wet mixture into the bowl of dry ingredients. Gently fold the batter together using a rubber spatula, being careful not to overmix. It’s okay if a few lumps remain!
Step 5: Add the Blueberries
Fold in the frozen blueberries. Remember to keep them frozen until you add them to prevent the batter from turning blue.
Step 6: Pour the Batter into the Pan
Transfer the batter into your prepared cake pan, smoothing the top with a spatula.
Step 7: Bake the Cake
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. The top should be golden brown and spring back when lightly touched.
Step 8: Cool and Serve
Allow the cake to cool in the pan for about 10 minutes before transferring it to a cooling rack. Once completely cool, dust with confectioners sugar or drizzle with a simple glaze if desired.
Dietary Swaps & Alternatives
- Gluten-free: Substitute all-purpose flour with a 1:1 gluten-free baking blend.
- Dairy-free: Use almond milk or coconut milk in place of buttermilk and a dairy-free yogurt for the sour cream.
- Lower sugar: Reduce the sugar by ¼ cup or substitute with a natural sweetener like honey or maple syrup.
- Vegan: Replace the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) and use a plant-based yogurt.
Testing Timeline
- Prep time: 15 minutes
- Cook time: 30-35 minutes
- Total time: Approximately 50 minutes
Prep Ahead & Store
This Blueberry Muffin and Buttermilk Pancakes Cake can be made ahead of time! Store it in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, wrap it in plastic wrap and freeze for up to 3 months. Just thaw overnight in the fridge before serving.
Common Qs About Blueberry Muffin and Buttermilk Pancakes Cake
Can I use fresh blueberries instead of frozen?
Yes, you can use fresh blueberries instead. Just make sure to gently toss them in a little flour before adding them to the batter to prevent them from sinking to the bottom of the cake.
Can I double the recipe?
Absolutely! Just double all ingredients and use a larger pan or bake in two separate pans for a layered cake.
How do I know when the cake is done?
The cake is done when it’s golden brown on top and a toothpick inserted in the center comes out clean or with a few moist crumbs. Keep an eye on it towards the end of baking time.
What can I serve with this cake?
This cake pairs beautifully with a dollop of whipped cream, a scoop of vanilla ice cream, or even a drizzle of maple syrup for that pancake feel.
Make It Tonight
This Blueberry Muffin and Buttermilk Pancakes Cake is an excellent choice for a cozy family dessert or a delightful brunch with friends. The simplicity of the ingredients and the ease of preparation make it a go-to recipe you can whip up any day of the week. With the vibrant blueberries and the comforting flavors of cinnamon and nutmeg, every slice is a celebration of flavor. So gather your ingredients, preheat that oven, and let the delightful aroma fill your kitchen. Enjoy your baking adventure!
Blueberry Muffin and Buttermilk Pancakes Cake
Ingredients
Equipment
Method
- Step 1: Preheat Your Oven. Start by preheating your oven to 350°F (175°C). Grease your 9-inch round cake pan or line it with parchment paper for easy removal.
- Step 2: Combine Dry Ingredients. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, cinnamon, ground nutmeg, and a pinch of salt.
- Step 3: Mix Wet Ingredients. In another bowl, beat the large egg and combine it with the buttermilk, sour cream, canola oil, and vanilla extract. Whisk until smooth.
- Step 4: Combine Wet and Dry Mixtures. Pour the wet mixture into the bowl of dry ingredients. Gently fold the batter together using a rubber spatula.
- Step 5: Add the Blueberries. Fold in the frozen blueberries, keeping them frozen until added to prevent the batter from turning blue.
- Step 6: Pour the Batter into the Pan. Transfer the batter into your prepared cake pan, smoothing the top with a spatula.
- Step 7: Bake the Cake. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Step 8: Cool and Serve. Allow the cake to cool in the pan for about 10 minutes before transferring it to a cooling rack.
Notes
- Store in an airtight container at room temperature for up to 3 days.
- For longer storage, wrap in plastic wrap and freeze for up to 3 months.
- Use fresh blueberries instead of frozen by lightly tossing in flour first.
