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.
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.
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.
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.
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.
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.
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.
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.
Print SaveThis 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.
Yield: one 8x8 pan, 9 generous squares
Prep Time: 5 minutes
Cook Time: about 50 minutes
Total Time: 1 hour
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
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.
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What’s your favorite go-to quick and easy cake? Or muffin? Or pancakes?
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