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.

Blueberry and Jam Buttermilk Coffee Cake with Buttery Vanilla Glaze – One of the best coffee cakes or cakes I’ve ever made. Highly recommended – tied with the one below

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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

Strawberry and Sprinkles Buttermilk Pancakes

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

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Chocolate Buttermilk Pancakes with Homemade Salted Caramel Sauce

by Averie Sunshine on June 12, 2013

Chocolate. It’s what’s for breakfast.

It’s even better when paired with homemade salted caramel sauce.

This isn’t the type of breakfast you’d make every day, but it sure is a good one when you do.

It’s my birthday today and they’d make a nice birthday breakfast. But I made them last weekend and they’re long gone.

The pancakes are light, soft, and fluffy from the buttermilk. They’re anything but lead balloons, a major gripe I have with many pancakes.

And if you can get the pancakes to look like Pac-Man, they taste even better. I loved that game and could play it for hours, but I digress.

The pancakes appear fairly dark because I used Hershey’s Special Dark Cocoa Powder, but they look darker and more intense than they actually taste. I love my dark chocolate, but I don’t want bitter for breakfast.

The chocolate flavor is present, but not overpowering. If you prefer to be overpowered, make these.

The salted caramel sauce is the icing on the cake. Or the drizzle on the stack. If you’ve never made caramel sauce, it’s not a biggie.

I wrote a step-by-step tutorial with Dark Rum Caramel Sauce. Same thing here, just swapping out rum for a bit of sea salt. Or keep the rum.

When making caramel sauce, make sure you’re organized and have everything ready to go. Read the recipe. Then read it again before you turn on the stove. Make sure you know what you’re doing, where you’re going, and what to look for. The whole process takes less than 10 minutes, but before you start playing around with boiling sugar, make sure your ducks are in a row.

And there’s absolutely nothing wrong with Trader Joe’s Fleur de Sel Caramel Sauce.

I kept the pancakes on the smaller side, about 3 inches in diameter, and made 11 pancakes. If you’re keeping them smaller, it’s a 10 to 12 pancake recipe. Or a 6-pancake recipe for larger pancakes.

I’m not a good pancake flipper and smaller pancakes are easier and more manageable to flip.

Feel free to double the recipe, and the extras can be frozen for up to 6 months and warmed in the micro. It’s a nice 60-second hot breakfast option for busy weekday mornings. They’re a smidge rubbery when reheated, but it’s very liveable and easy to overlook because there’s chocolate involved.

I took some of the extra pancakes and smeared peanut butter on them for chocolate-pancake-and-peanut-butter-sandwiches for lunch boxes. Chocolate pancakes trump bread.

The soft, light, moist pancakes are the perfect sponges for the sweet and lightly salted caramel sauce. Maple syrup of course works too, but caramel and chocolate is a match made in heaven.

The caramel is thick, rich, luxurious, and I couldn’t keep my spoon out of the jar.

When I made these over the weekend, they were met with rave reviews from my family.

You can’t go wrong with chocolate for breakfast. Or with caramel sauce.

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Chocolate and caramel is a match made in heaven and makes for a special breakfast treat. The soft, light, fluffy, moist buttermilk pancakes are the perfect sponges for the sweet and lightly salted caramel sauce. Recipe may be doubled and extra pancakes can be frozen and reheated for busy mornings. Chocolate, it's what's for breakfast.

Yield: 10-12 small pancakes or 6 larger

Prep Time: 5 mins for pancakes

Cook Time: 5 mins for pancakes, 10 mins for caramel

Total Time: 20 minutes

1 tablespoon light brown sugar, packed1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch salt, optional
1 cup buttermilk , plus a splash more only if necessary
1 large egg
2 heaping tablespoons canola or vegetable oil
1 teaspoon vanilla extractNote - If you don't want to make your own salted caramel sauce, Trader Joe's sells Fleur de Sel Salted Caramel Sauce, which I swear by. Williams-Sonoma has a Salted Caramel Sauce for four times the price of the Trader Joe's sauce.3/4 cup heavy cream or half and half (I use half and half)1/4 cup butter (half of 1 stick, salted or unsalted may be used)1/2 to 1 teaspoon kosher salt, or to taste (or omit salt for regular caramel sauce)For the Pancakes - In a large mixing bowl, whisk together first 8 dry ingredients (through optional salt); set aside.In a large measuring cup or bowl, whisk together final 4 wet ingredients.Add wet to dry, and fold gently to combine. Don't overmix; batter will be lumpy. It's a thick batter, but if it's too thick for your liking, add a splash of additional buttermilk to thin it.Spray a large non-stick skillet with cooking spray, and place over medium heat.Using a 2-tablespoon cookie scoop or spoon that's been sprayed with cooking spray (helps batter to slide right off), place heaping 2-tablespoon mounds of batter in skillet. Cook pancakes on first side for about 3 minutes, flip and cook on second side for about 2 minutes, or until done. Repeat until all batter is gone, respraying both skillet and scoop with cooking spray as necessary.Serve pancakes immediately with butter, syrup, or your favorite topping. If making the salted caramel sauce, place pancakes on a baking sheet and keep them in a preheated 250F oven while making the sauce so they stay warm. Pancakes can be wrapped or kept airtight in the refrigerator for up to 5 days or frozen for up to 4 months.For the Salted Caramel Sauce - In a heavy-bottomed medium saucepan with tall enough sides to accommodate the mixture when it starts bubbling, combine the sugar and water. Heat over medium-low heat until the sugar dissolves, stirring occasionally.Increase the heat to medium-high and bring mixture to a boil without stirring. Using caution, use a wet pastry brush or damp paper towel to wipe down any crystals that are clinging to the sides of the saucepan. Failure to remove them could result in a grainy sauce. Boil until the mixture is a deep amber color, about 5 to 6 minutes.Remove the pan from the heat, and using caution, whisk in the cream. The mixture will bubble up vigorously.Add the vanilla and optional rum. It will bubble again.Stir in the butter and salt to taste; or omit salt for regular caramel sauce. If using table salt rather than Kosher salt, add less because it’s finer-grained and 1 teaspoon of table salt is much saltier tasting than 1 teaspoon of Kosher salt.Transfer caramel to a glass or heatproof jar with a lid. Caramel sauce will keep airtight for many months in the refrigerator.

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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Seven Minute Microwave Caramels (gluten free) – Almost too good to be true. The best caramels I’ve ever had and will be the only recipe I’ll ever use or need again

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Thanks for the entries in the $500 Amazon Gift Card Giveaway

What’s your favorite pancake recipe?

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Almond Berry Pancakes

Nutritional Facts 2 pancakes equals 239 calories, 6 g fat (3 g saturated fat), 56 mg cholesterol, 262 mg sodium, 40 g carbohydrate, 3 g fiber, 7 g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat.

Originally published as Almond Berry Pancakes in Simple & Delicious August/September 2012, p55

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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.

View Transcript »

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Who Needs Muffins When You Can Make Banana Nut Pancakes?

Part of the fun of making homemade buttermilk pancakes is adding mix-ins, and these banana walnut pancakes are a delicious way to start your morning.

A sprinkle of powdered sugar and a dollop of crème fraiche make them extra special.

Fluffy and moist, with a nice crunch from the walnuts, these banana nut pancakes will get even the grumpiest morning person to skip happily out of bed.

Keep reading to see the recipe.

View the original article here

French Banana Pancakes

These pancakes are a real breakfast favorite in our family. Even our 8- and 10-year-old daughters make them all by themselves when they have friends spend the night. Now their friends' mothers are asking for the recipe! —Cheryl Sowers, Bakersfield, California

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Chocolate Pancakes and Friday Faves

During the week we’re the quick breakfast kind of family. Usually eggs or oatmeal and toast. Smudge always has toast because she’s a dunker. I don’t get it, the girl dunks her toast in everything from cereal to orange juice. Ew.

But when we have time, mostly on the weekends, I like to cook something tasty, and a little more sweet for my little lover girl. And when chocolate is involved, pony up and order seconds.

The killer part of this recipe is making the master recipe of dry ingredients, doubling it, then storing the rest away for a later breakfast, or two. The result is a pancake breakfast I can whip up even on the weekdays.

You’ll find the master recipe for my Chocolate Pancakes here.  To make it up on an individual basis I’ll mix about a cup of dry pancake mix with ? cup or so of milk. Then I’ll whisk the egg white of one egg, so it’s pretty fluffy, and add it to the mix. Boom! Weekend breakfast for a regular old school day. I feel like adding the chocolate is okay since the    there’s a hit of chocolate in store.

I made these for Smudge’s Valentine breakfast, after I “failed” my Valentine’s Day post. A post that my husband ironically commented about.

Now my husband, or as I lovingly refer to him as G, reads every post I write. But he rarely talks about them. Probably because he is far too smart to offer an opinion to someone as bull-headed as myself. So when he does say something, it means a lot, and what he told me on Valentine’s night at the restaurant where we first met ‘lo those many years ago, sitting at the bar at 10 p.m. after dropping our daughter off for a weekend with her cousins at Grammy’s house, starving and tired and just needing to do something different. Or the same. It made me remember why I do what I do.

As we were chowing on chowder and salad, a glass of wine for me, a craft beer for him, he told me he really liked my “failed” post. What? Why would he like to see me admit that I failed?

“Because,” he said, “It was so…you. The real you.”

And that, I was reminded again, is what creativity is all about. Being yourself. Talking about the beauty—and the beast. Both of which come from within and both of which have a time and a place to remind us all that behind the smoke and mirrors, we’re all human, we all have something to share in addition to shiny rainbows and bouncy unicorns.

Later that night as I was catching up on my Feedly blog feed, I saw Joy’s Real Talk Blog Tips post that pretty much reiterated the same sentiment. If you are a blogger, and like me were submerged in a rabbit hole four feet below and didn’t read her post, you should. As always, the girl’s mad writing skills bring every sentence to a personal and relatable anecdote, speaking directly to her readers. High praise and high fives to that lady. Fo’ sho’.

Whew, okay, okay… Ma’am, step down from the soapbox and bring us back to our regularly scheduled program. Which includes a list of this week’s Friday Faves. And if you have anything you’d like me to share for future posts, something funny, smart or a new food blog discovery, send me a shout out. I’d love to hear from you.

1. While trolling through my Pinterest inspiration makers , I came across UK food stylist Jennifer Joyce’s work, and while the photography is obviously stunning, the simplicity of her food styling is what really draws me in. See more here and on her blog.

2. I’m thrilled to have worked with Heather on her new e-cookbook, Paleo Recipes for Everyday, 70 Recipes for a Paleo Lifestyle. She is seriously one of the nicest clients I’ve had the pleasure to work with, and her passion is contagious. If you’re Paleo curious, this baby will get you on your way.  Plus a free download PDF of the Paleo Basics food list. Heather’s giving my readers a 25% discount on the purchase of her ebook, just enter FoodieCrush at checkout.

3. I love seeing when someone makes something they’ve seen on the blog, whether it’s a recipe of mine or of a favorite featured blogger. Check out these yummy treats and thanks for sharing your results, there’s nothing better than knowing people actually make the stuff we create. BTW, if you have a dish you’ve created from FC, tweet me, would love to share.

from Jessica @mommasoil:  “Meyer lemon fettuccine with lemon garlic chicken @foodiecrush instagr.am/p/Vh1YI6sg5O/”

from Wendie @BakingwBalance: “Lemon Buttermilk Pound Cake thanks @foodiecrush for inspiration http://t.co/vIJSyAYU”

from Denise & @ChezUs: “I feel like a mom; knee deep in marshmallows and Rice Krispies thx to @foodiecrush ht.ly/1SdbzY”

from Alice @HipFoodieMom1: “Meyer Lemon Pappardelle w mushrooms. Recipe from @foodiecrush Absolutely delicious! Instagr.am/p/Vfv2zllex6/”

4. Video, video, video. I shot another video for a client last week (more on that soon), but having an iPhone, and an amped up Canon 5D Mark II, makes it so my old camcorder sits in the cupboard losing value hundreds of pixels a minute. So to keep my obsession with apps strong, I’m downloading Adobe Video Bite to see how I likey. Looks like a cross between my favorite Videolicious and Vine, which I’m still getting the hang of. Bonus: It’s free.

5. I’ve been a fan of Silly Grrl’s for a while, dropping by to check out how her high flying circus act is going and seeing what advice she has to share about blogging and design tricks. On my to-do list is to join in the nerd party and follow her tutorial on updating Facebook tabs. Her aerial arms workout tips might need to be added too. Seriously, check out those guns.

6. I’m constantly crushing on Naomi’s stunning photography and her always inspirational recipes. And this post, speaks the truth. If you’re a blogger, you know what she means.

7. I’m still aflutter about my scheduling and list-making apps. I went from online calendars (iCal, Google Cal, TeuxDeux, Wunderlist), to a paper calendar and old fashioned to-do list and now I’m back at being wooed to keeping track online again thanks to my obsessive friend who makes me look like an inadequate loon with her organized sticky notes and color coordinated calendars on her cute, compact laptop that syncs so simply with her phone. What do you use to keep organized? Please, I really, really want to know. And then I’ll be quiet about it.

8. I’m a sucker for packaging. This lip balm could put me over the edge. I mean it’s lip balm, but so much better.

9. Recipe Crush: Stephanie’s Ricotta and Scallion Scones are making me weak in the knees. Smoked Paprika. Yes.

10. Tweet of the week: from @AmbitiousKitch “Just following this conversation makes me want bourbon baked goods.”

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Pin It Tagged as: breakfast, chocolate, chocolate pancakes, Friday Faves, pancakes, recipes

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