Looking for something new and exciting for breakfast? Try the Blueberry Pancake Cake recipe! It’s a delicious twist on traditional pancakes, blending the flavors of buttermilk pancakes and fresh blueberries into a soft, fluffy, and moist cake.
It’s easy to make and perfect for feeding a crowd, making it a great option for brunch or special occasions. With recipes from popular food bloggers like Trisha Yearwood and Averie Cooks, there are plenty of variations to choose from. So why not switch up your breakfast routine and give the Blueberry Pancake Cake a try?
Key Blueberry Pancake Cake Ingredients & Why
All-purpose flour forms the cake’s foundation, imparting structure and texture.
Baking powder, a leavening agent, fosters a fluffy rise.
Salt elevates the cake’s flavor.
Blueberries infuse both flavor and vibrant color. Fresh or frozen, your choice.
Buttermilk introduces tanginess and tenderizes the cake.
Eggs offer structure and binding.
Vegetable oil supplies moisture and tenderness.
Light brown sugar
Light brown sugar sweetens and flavors.
Vanilla extract enhances the cake’s taste.
Light corn syrup
Light corn syrup sweetens per Trisha Yearwood’s recipe.
Ground cinnamon, an option for a warm, spicy twist in some recipes.
How Do You Make The Best Blueberry Pancake Cake?
- Achieve cake perfection: Preheat the oven to 375°F with a 10-inch cast-iron skillet.
- Mix flour, brown sugar, baking powder, and salt in a bowl. Gently toss blueberries to keep them from sinking in the cake.
- Whisk buttermilk, vanilla, and eggs in a separate bowl. Melt butter and oil in a hot skillet, then add them to the buttermilk mixture, blending thoroughly. Combine the liquid mixture with the dry one, stirring until smooth. Pour the batter into the hot skillet and bake for 30-35 minutes, or until the cake is fluffy, golden brown, and a toothpick inserted in the middle comes out clean.
- Streamline preparation: As your pancake cooks, gently heat the white pancake syrup in a saucepan by blending corn syrup, vanilla, and cinnamon until it’s warm and pourable.
- Slice the warm pancake into wedges and serve it with white syrup for a delicious treat.
Pro Tips For Making Blueberry Pancake Cake Recipe
- Enhance blueberry flavor with homemade sauce between layers.
- When blending pancake mix and milk, avoid overmixing; lumps are fine.
- After folding in fresh blueberries, rest batter for 2 mins for even distribution.
- Customize with chocolate chips, vanilla, lemon zest, or juice.
- Opt for neutral oils (canola, sunflower, or refined coconut) in blueberry pancake bundt cake.
- Use plain pancake mix (flour, baking powder, salt, sugar); don’t overmix.
- Cool blueberry pancake cake before frosting to prevent melting.
- Top with whipped cream, maple syrup, powdered sugar, or fresh blueberries.
How to Store Blueberry Pancake Cake
- Allow the cake to cool at room temperature before storing.
- To prevent drying, tightly wrap the cake in plastic.
- Store the wrapped cake at room temperature for up to 4 days.
Can You Freeze Blueberry Pancake Cake?
Freezing blueberry pancake cake is a breeze. Wrap it in foil, place it in a freezer-safe container, label it with the date, and freeze for 3 months. When you’re ready to enjoy, thaw it overnight at room temperature.
Frequently Asked Questions About Blueberry Pancake Cake
What are the ingredients needed to make a blueberry pancake cake?
Make a blueberry pancake cake effortlessly. Just gather pancake mix, milk, fresh blueberries, cake goop, parchment paper (or your preferred pan release), and for a unique twist, explore options like fondant, gelatin syrup drips, and fondant butter.
How do you make a blueberry pancake cake?
Here’s a quick guide to crafting a delectable blueberry pancake cake. Start by preheating your oven to 350ºF/176ºC. Prepare three 8-inch cake pans with your choice of release method – cake goop, parchment paper, or your preferred option. In a large bowl, combine the pancake mix with milk, gently fold in fresh blueberries, and allow the mixture to rest for 2 minutes. Pour the batter into the pans and bake for 20-25 minutes. Once the cake layers have cooled, let your imagination run wild with frosting and decorations.
What are some optional decorations for a blueberry pancake cake?
Achieve a lifelike pancake stack look for your blueberry pancake cake by adding optional fondant “pancakes,” gelatin syrup drips, and fondant butter.
Blueberry Pancake Cake Recipe
- 2 cups all-purpose flour
- 1/2 cup light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 cups blueberries
- 2 cups buttermilk
- 1 teaspoon vanilla extract
- 2 large eggs, lightly beaten
- 3 tablespoons vegetable oil
- 2 tablespoons unsalted butter
White Pancake Syrup:
- 1 cup light corn syrup
- 1 tablespoon vanilla extract
- Pinch of ground cinnamon
- To prepare the cake, put a 10-inch cast-iron skillet in the oven and preheat to 375 degrees F.
- In a large bowl, mix flour, brown sugar, baking powder, and salt. Add blueberries and gently coat them to prevent sinking in the cake.
- Start by whisking buttermilk, vanilla, and eggs in a separate bowl. In a hot skillet, melt the butter and oil. Once fully melted, pour the hot fats into the buttermilk mixture, ensuring thorough blending. Combine the liquid mix with the dry ingredients, stirring gently until a smooth consistency is achieved. Now, transfer the batter into the heated skillet and bake for 30 to 35 minutes until the cake becomes fluffy, golden brown, and a toothpick comes out clean when inserted in the middle.
- Clear and concise: While your pancake cooks, warm the white syrup in a saucepan with corn syrup, vanilla, and cinnamon.
- Slice the warm pancake into wedges, then serve it with the accompanying white syrup.