Blueberry Muffin and Buttermilk Pancakes Cake

by Averie Sunshine on June 26, 2013

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.

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This 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

Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside.In a medium bowl, whisk together the first 6 dry ingredients (through optional salt); set aside.In a separate small bowl, whisk together the next 5 wet ingredients (through vanilla).Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Lumps will be present and this is okay. Don't overmix or try to stir them smooth.Gently and briefly fold in the frozen blueberries. Note - I used frozen blueberries and added them frozen because frozen berries run and bleed less than if they're thawed. If using fresh berries, baking time will be significantly (possibly drastically) less because the berries are much warmer and won't chill down the batter overall, nor will they release any where near the water into the batter that frozen berries do.Bake until done. I hesitate to give a baking range because you must watch your cake, not the clock. Bake until 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. At any time your cake is beginning to look a bit too golden brown before you suspect the center will set up, tent it with a sheet of foil laid across the top. I baked for 52 minutes total, and at the 45 minute mark, I tented with foil. Baking times will range dramatically based on if baking with fresh or frozen berries; ranging from 3o to 60 minutes depending on the temperature of the berries going into the batter and how much water they release.Place pan on a wire rack and allow cake to cool for at least 30 minutes before slicing and serving. Optionally, dust with confectioners' sugar or a simple glaze. This lemon glaze, this buttery vanilla glaze, this browned butter glaze, or this vanilla cream cheese glaze are all excellent, quick, and easy options.Cake will keep airtight at room temperature for up to 5 days.

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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Microwave Blueberry Banana Oat Cakes (vegan, GF) – Ready in 3 minutes and although the recipe is older, I get so many reader emails about this being a go-to breakfast and portable snack, especially for anyone in a dorm room or who has limited kitchen access. All you need is a microwave for this little single-serving cake

Chocolate Buttermilk Pancakes with Homemade Salted Caramel Sauce

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What’s your favorite go-to quick and easy cake? Or muffin? Or pancakes?

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Blueberry Fruit Smoothie

Nutritional Facts 3/4 cup equals 149 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 57 mg sodium, 30 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 2 fruit, 1/2 fat.

Originally published as Blueberry Fruit Smoothie in Light & Tasty February/March 2005, p49

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Lemon Blueberry Ricotta Pound Cake

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Pancakes 3 Ways: Banana Walnut, Chocolate Chip, and Blueberry Ricotta

Want to wow friends and family with your breakfast skills? Surprise diners with a trio of pancakes served three ways. Start with a classic buttermilk pancake batter, then turn to our three different filling suggestions for a stack of flapjacks sure to suit any whimsy. Banana walnut re-creates the comfort of nostalgic baked goods; mini chocolate chip pancakes are a universal childhood favorite; blueberry ricotta offers a grown-up, gourmet twist on the standard. Watch the recipe to see how they're made.

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Blueberry Kuchen

I bought some blueberries at the store the other day, with the purpose of making something tasty with them. I love eating them fresh and have trouble stopping at just one, but I enjoy them even more when baked into a delicious, stick-to-your-hips kind of treat. This German coffee cake from Deborah of Country At Heart Recipes is the perfect kind of recipe to showcase a pint of sweet, juicy blueberries.  

This cake is filled with them, and then topped with a crunchy, buttery, crumb topping of brown sugar, pecans, and oats. To put it over the top, it’s also drizzled with a gorgeous glaze. I don’t think you’ll need much persuading to try this yummy treat! Cut a generous slice, make yourself a good cup of coffee (or tea) and enjoy the moment.

You’ll need: sugar, brown sugar, oats, pecans, flour, salt, cinnamon, butter, eggs, vanilla, baking powder, baking soda, nutmeg, buttermilk, blueberries, powdered sugar, and hot water.

Preheat oven to 350ºF. In a small bowl, combine the sugar, brown sugar, oats, and pecans.

Add the flour, salt, and cinnamon.

Add the butter and cut in the butter until crumbly. Set aside.

In large mixing bowl, beat sugar and butter until creamy. Add the eggs one at a time and mix well.

Add the vanilla, mix well and set aside.

In a small bowl combine the flour, baking powder, and baking soda, salt, cinnamon and nutmeg. Mix this into the creamed mixture, alternately with the buttermilk.

Rinse blueberries and drain them. Then place them into a small bowl and sprinkle with the 2 tablespoons of flour. Shake off the excess flour.

Fold blueberries into the batter. Spread batter into a greased 9-inch square pan. Top with crumb topping.

Bake for 45-55 minutes or until a wooden toothpick inserted in the center of the cake comes out clean. Start checking the cake a few minutes early so it doesn’t over bake and turn out dry. Remove from oven and allow to cool for 10 minutes.

In a small bowl, combine powdered sugar, vanilla, and 1-2 teaspoons hot water as needed. 

Mix until smooth and creamy. 

Drizzle glaze over the warm cake. 

So it looks all pretty.

I have to say this really is a great coffee cake. It’s hearty, crunchy, and sweet, perfect in all the right places. It is best eaten the same day. Your morning will get just a little bit better when you can start it off with a slice of this. 

Thanks Deborah for sharing your yummy recipe with us! Make sure you visit Deborah’s blog, Country At Heart Recipes, for a whole list of delicious looking treats.

Here’s a yummy German coffee cake to serve to your family!

Preheat oven to 350 F.

To make crumb topping, in small bowl combine sugar, brown sugar, oats, pecans, flour, salt and cinnamon. Cut in butter until crumbly. Set aside.

For the cake: In large mixing bowl, beat sugar and butter until creamy. Add eggs one at a time, along with vanilla. Set aside.

In a small bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add this into the creamed mixture alternately with buttermilk.

Rinse blueberries and drain them. Put them into a small bowl and sprinkle with the 2 tablespoons of flour. Fold blueberries into the batter. Spread batter into a greased 9-inch square pan. Top with crumb topping. Bake for 50-60 minutes or until a wooden toothpick inserted in the center of the cake comes out clean. Remove it from the oven and allow to cool for 10 minutes.

To make the glaze: In a small bowl combine powdered sugar, vanilla, and 1-2 teaspoons hot water as needed. Mix until smooth and creamy. Drizzle over warm cake. Serves 9.

FOR THE CRUMB TOPPING:¼ cups Sugar? cups Brown Sugar½ cups Old Fashioned Oats½ cups Chopped Pecans¼ cups Flour¼ teaspoons Salt¼ teaspoons Cinnamon5 Tablespoons ButterFOR THE COFFEE CAKE:? cups Sugar6 Tablespoons Butter2 whole Eggs2 teaspoons Vanilla Extract2 cups Flour2 teaspoons Baking Powder½ teaspoons Baking Soda½ teaspoons Salt¼ teaspoons Cinnamon? teaspoons Ground Nutmeg½ cups Buttermilk2 cups Blueberries2 Tablespoons FlourFOR THE GLAZE:½ cups Powdered Sugar¼ teaspoons Vanilla2 teaspoons Hot Water, Or As Needed

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Amber is a stay at home mom who lives in the heart of the Missouri Ozarks. It’s a long way from where she grew up, in Wales (yes, way over in the U.K.). The recipes in her blog Sprinkled with Flour include her original creations as well as her family recipes. Go check them out!

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Blueberry Streusel Muffins

What a joy to set out a basket of these moist blueberry muffins topped with a super streusel on the brunch buffet. People rave when they taste them for the first time. —Mary Anne McWhirter, Pearland, Texas

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Blueberry Oatmeal Bread and Friday Faves

There I was, standing at the kitchen counter with a half dozen super ripe bananas, swatting my husband’s headed-to-the-garbage-can-hands in an attempt to quell their discarded fate.

I knew by the super sweet smell and the mooshy touch—not to mention Smudge’s squinched up expression each time she passed them by thanks to their rather unattractive state—that I had only a day left before my opportunity would be gone. My opportunity to make banana bread.

Heeeeyyyy-yo. Guess what? That day passed. It seems like it more often than not does! Passed like two star crossed lovers on a moonlit night, as in me and my Chocolate Chip Banana Bread.  Yes, I like it that much. Love, even.

But with the promise of quick bread still in her heart, Smudge wouldn’t relent with the request to bake. So I went back through my recipe archives and remembered I hadn’t shared this goodie with you yet. So wala, here she blows.

I present, another quickbread crush: Oatmeal Blueberry Bread, a somewhat healthier version of blueberry muffins thanks to the addition of oatmeal and my favorite, greek yogurt.

The mini exploding bursts of blueberries are the choicest part, which means fresh blueberries are a must in this recipe. No, not frozen. And definitely not canned. Fresh baby, all the way. Turst me, you’ll taste the difference at first bite. And if you still have a hankering for banana bread, you could surely add a smashed one to this recipe and I bet it would taste just great.

**And now for a quick survey.**

I’m making some tweaks to the FoodieCrush bloggity blog and would really appreciate your opinion, since you guys are the reasons I’m here, you know?

So here is the question. You know I love featuring blogger’s recipe photos with links to their recipes. Would you:

a) Prefer to see the photos of delicious recipes singly within the post as I highlight them now

or

b) See the photos within the framework of a slideshow that would link to each blogger’s recipe?

Thanks guys for your comments. I really, really appreciate your input!

Let’s get to some Friday Faves. Happy weekend mi amigos!

1. Two weeks ago I had the opportunity to speak with Maria, Abby and Cindy about creating ebooks at the Build Your Blog Conference  presented my Six Sisters Stuff. So many great ideas in one day. If you weren’t able to attend, they’re offering a taped version of the sessions. Thanks for having me sistas!

 

2. Speaking about speaking, Lenny and Denise were presenters with me at Mixed Conference and taught us all about the secret tips and tricks for becoming a burgeoning blogging videographer. Here’s the nuts and bolts of their presentation.

3. Brilliant. Fricking brilliant when you just need a little flavor booster. See more from Kristina.

4. If you follow my Friday Faves you’ve heard me lament—more than once, more than twice, like 584 times—about my search for finding the best email application. I’ve used Outlook Express, Entourage, MacMail, Sparrow, Postbox and Gmail. I’ve sort of come full circle again and am back with Mail, the app that comes with the operating system for any Mac. Since they’re young, fresh and up on the latest of the greatest, I asked my students what they use for email and how they keep their emails organized. Thanks to student Jared, I learned some great tips on how to power up my Mail.app organization skills with smart boxes. People, I’m on my way to a zero inbox. Three cheers to letting this topic die a victorious death.

5. Feeling a little photoshop challenged? Well, clear your schedule because today is the last day of CreativeLive’s Photoshop Week, seminars from 12 authorities in the digital world teaching 40 courses to make you a PSD whiz kid.

6. Holy crap. Seriously Shawnda? Your Eggs Benedict Con Queso is solid. Solidly stellar.

7. Last week I visited the new Adobe Training Center and let me tell you, if I ever had to go back to work for someone again I would value the environment I work in as important a benefit as health insurance or a 401K. And Adobe offers an amazing environment in spades. I was there to hear Danielle LaPorte talk about life, desire maps, her new book Fire Starter Sessions—which I’m totally digging—and how to be the creator of your reality.

I’m not one for self-help schmack, it’s just not my deal. But Danielle talks the way we do, friend to friend, easy breezy and isn’t like one of those schmucks you feel are just trying to sell you something. Far from it—she’s preaching her gospel. If you don’t know her, check her out. You, and your business, just might grow from it. “If you want to know who you are, look at what you want.” -Danielle LaPorte

8. So honored one of my recipes was Stefanie’s husband’s birthday dinner request.

9. Let’s see. It’s March 1. I kept my Christmas tree up ‘til January 23, but I think it just might be time to swap out my Facebook header from Valentines Day. This social media sizing cheat sheet will help (via @eathlelove) and customizing a few tabs using #5 on this Friday Faves list.

10. Tweet of the week: “I’m a recovering over-sharer & you can be too. While tempting to tweet about every emotion you have; some things are best kept to oneself.” — @amrecker

Also, the Muy Bueno Cookbook giveaway is almost over, enter before its done. Happy weekend!

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Thanks for reading and please keep in touch. Subscribe to FoodieCrush and follow me on Twitter, Facebook, Pinterest and check out FoodieCrush magazine.

Tagged as: baking and breads, blueberries, blueberry, bread, breakfast, craving, Friday Faves, recipe

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