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Homemade Blueberry Muffin and Buttermilk Pancakes Cake photo

Blueberry Muffin and Buttermilk Pancakes Cake

This Blueberry Muffin and Buttermilk Pancakes Cake is a deliciously fluffy treat packed with juicy blueberries!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 1 cup all-purpose flour
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon ground nutmeg
  • 1 pinch salt
  • 1 large egg
  • ½ cup buttermilk
  • ¼ cup sour cream Greek yogurt can be substituted
  • 3 tablespoons canola or vegetable oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups frozen blueberries Use straight from the freezer
  • Confectioners sugar Optional for dusting or creating a glaze

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Rubber spatula
  • 9-inch round cake pan
  • Cooling rack

Method
 

Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Add the Blueberries. Fold in the frozen blueberries, keeping them frozen until added to prevent the batter from turning blue.
  6. Step 6: Pour the Batter into the Pan. Transfer the batter into your prepared cake pan, smoothing the top with a spatula.
  7. Step 7: Bake the Cake. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  8. 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.