Introduction

Is your weekend brunch lacking the wow factor? According to a 2023 brunch trends report by Food & Wine, over 60% of food lovers are on the hunt for innovative recipes that blend comfort and creativity. That’s where the Blueberry Pancake Cake steps in as a game-changer. This towering delight merges the fluffiness of pancakes with the richness of cake, crowned by a luscious maple syrup drizzle. Whether you’re impressing guests or indulging yourself, this recipe combines classic flavors in a uniquely decadent way. The Blueberry Pancake Cake is more than a brunch dish—it’s a conversation starter.

Ingredients Blueberry Pancake Cake

Main Ingredients:

• 2 cups all-purpose flour (or substitute with whole wheat pastry flour for a nuttier flavor)
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 1/2 cups buttermilk (or 1 1/2 cups milk + 1 tablespoon vinegar as a substitute)
• 1/2 cup unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries (if using frozen, do not thaw)

Maple Syrup Drizzle:

• 1/2 cup pure maple syrup
• 2 tablespoons unsalted butter
• Pinch of cinnamon (optional, for extra warmth)

Optional Add-ins:

• Zest of 1 lemon (adds brightness)
• 1/4 teaspoon nutmeg (for a cozy twist)

Timing

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes

Compared to traditional brunch cakes that take over 75 minutes, this recipe is about 20% faster — making it an efficient yet indulgent option. The Blueberry Pancake Cake also requires fewer dishes, making cleanup a breeze.

Step-by-Step Blueberry Pancake Cake

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line with parchment paper for easy release.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Step 3: Combine the Wet Ingredients

In a separate bowl, beat the eggs. Whisk in buttermilk, melted butter, and vanilla extract.

Step 4: Create the Batter

Gradually stir the wet ingredients into the dry ingredients until just combined. Avoid overmixing to keep the batter fluffy. Gently fold in the blueberries.

Step 5: Bake

Pour the batter into your prepared pan. Tap the pan gently to release air bubbles. Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.

Step 6: Prepare the Maple Drizzle

While the cake cools, combine maple syrup, butter, and cinnamon in a small saucepan. Simmer over low heat until slightly thickened.

Step 7: Assemble and Serve

Once the cake has cooled for at least 10 minutes, drizzle generously with the warm maple syrup. Slice and serve immediately. This is where the Blueberry Pancake Cake truly shines—warm, inviting, and bursting with flavor.

Healthier Alternatives for the Recipe

• Flour Swap: Use oat flour or almond flour for gluten-free variations.
• Butter Replacement: Try applesauce or Greek yogurt to reduce saturated fat.
• Sugar Reduction: Use coconut sugar or a sugar substitute like erythritol.
• Dairy-Free: Use almond milk and vegan butter alternatives.

These modifications retain the indulgent flavor while catering to diverse dietary needs. Even in a modified form, the Blueberry Pancake Cake remains a crowd-pleasing dish.

Serving Suggestions

• Brunch Boards: Pair with scrambled eggs, fresh fruit, and mimosas.
• Dessert Delight: Add a scoop of vanilla ice cream and fresh mint.
• Holiday Twist: Sprinkle crushed candied pecans for extra texture.

Personal tip: warm leftovers and serve with whipped cream and extra berries for a next-day treat.

Common Mistakes to Avoid

1. Overmixing the Batter: This leads to a dense texture. Mix just until combined.
2. Uneven Baking: Ensure the batter is evenly spread in the pan.
3. Too Many Blueberries: More isn’t always better — it can cause sogginess.
4. Skipping the Cooling Step: Letting the cake rest enhances flavor and structure.

Storing Tips for the Recipe

• Refrigerate: Store in an airtight container for up to 5 days.
• Freeze: Slice and freeze individually for up to 2 months. Reheat in a toaster oven.
• Make-Ahead: Prepare batter and store (covered) in the fridge overnight, then bake fresh in the morning.

For more delicious cooking ideas and recipes, be sure to explore the full collection on our website!

Conclusion

The Blueberry Pancake Cake is a brunch masterpiece that delivers on flavor, texture, and ease. Whether you’re prepping for guests or treating yourself, this recipe will become a household favorite. Try it this weekend, share your thoughts in the comments below, and don’t forget to subscribe for more mouth-watering brunch ideas!

FAQs

Q: Can I use frozen blueberries?
Yes! Use them straight from the freezer to prevent bleeding into the batter.

Q: Can this be made vegan?
Absolutely. Substitute eggs with flax eggs, use plant-based milk and butter.

Q: What can I use instead of maple syrup?
Try honey, agave, or a simple powdered sugar glaze.

Q: Can I make this as cupcakes?
Yes! Adjust baking time to 18–22 minutes at 350°F.

Q: How do I know when it’s done?
The top should be golden and a toothpick should come out clean from the center.

Blueberry Pancake Cake – Irresistible Brunch Reasons

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• Author: Chef eva
• Total Time: 60 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This Blueberry Pancake Cake with Maple Syrup Drizzle is a fluffy, fruit-filled brunch sensation that’s easier and quicker than traditional cakes—done in just 60 minutes!

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Ingredients

Scale 1x2x3x

Cake:

• 2 cups all-purpose flour

• 2 tbsp sugar

• 2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 2 large eggs

• 1 1/2 cups buttermilk

• 1/2 cup unsalted butter, melted

• 1 tsp vanilla extract

• 1 cup fresh or frozen blueberries

Maple Syrup Drizzle:

• 1/2 cup pure maple syrup

• 2 tbsp unsalted butter

• Pinch of cinnamon

Optional Add-ins:

• Zest of 1 lemon

• 1/4 tsp nutmeg

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Instructions

1. Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan.

2. Mix dry ingredients in a bowl: flour, sugar, baking powder, baking soda, salt.

3. In another bowl, whisk eggs, buttermilk, melted butter, vanilla.

4. Combine wet and dry mixtures until just blended. Fold in blueberries.

5. Pour into pan, bake 40–45 min until toothpick comes out clean.

6. Simmer maple syrup, butter, and cinnamon for drizzle.

7. Cool cake 10 min, then drizzle syrup over top. Slice and serve.

Notes

• Don’t overmix batter to ensure fluffiness.

• Frozen blueberries work best unthawed to avoid color bleed.

• Substitute buttermilk with milk + vinegar if needed.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Brunch, Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 315
• Sugar: 12g
• Sodium: 220mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 70mg

Keywords: blueberry pancake cake, brunch dessert, maple drizzle cake, pancake layer cake, fluffy blueberry cake, quick brunch recipe, fruit cake, blueberry brunch, brunch showstopper, easy homemade cake