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!
Ingredients
Cake:
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2 cups all-purpose flour
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2 tbsp sugar
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2 tsp baking powder
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1/2 tsp baking soda
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1/2 tsp salt
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2 large eggs
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1 1/2 cups buttermilk
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1/2 cup unsalted butter, melted
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1 tsp vanilla extract
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1 cup fresh or frozen blueberries
Maple Syrup Drizzle:
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1/2 cup pure maple syrup
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2 tbsp unsalted butter
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Pinch of cinnamon
Optional Add-ins:
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Zest of 1 lemon
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1/4 tsp nutmeg
Instructions
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Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan.
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Mix dry ingredients in a bowl: flour, sugar, baking powder, baking soda, salt.
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In another bowl, whisk eggs, buttermilk, melted butter, vanilla.
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Combine wet and dry mixtures until just blended. Fold in blueberries.
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Pour into pan, bake 40–45 min until toothpick comes out clean.
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Simmer maple syrup, butter, and cinnamon for drizzle.
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Cool cake 10 min, then drizzle syrup over top. Slice and serve.
Notes
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Don’t overmix batter to ensure fluffiness.
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Frozen blueberries work best unthawed to avoid color bleed.
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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