1 Amazing Blueberry Pancake Breakfast Cake You Must Try

Oh my goodness, you have to try this Blueberry Pancake Breakfast Cake! It’s my go-to lazy weekend treat that makes the whole house smell like a cozy diner. I stumbled upon this recipe when I desperately wanted blueberry pancakes but didn’t feel like standing over the griddle – and wow, did this cake deliver! It’s got all that fluffy pancake goodness we love, baked into one glorious golden round that’s studded with juicy berries. The best part? You can whip it up in about the time it takes to brew your coffee. My kids think it’s magic when this simple batter transforms into our favorite breakfast treat.

Why You’ll Love This Blueberry Pancake Breakfast Cake

This isn’t just another breakfast recipe—it’s a game-changer! Here’s why it’s become my family’s favorite:

• Morning magic in minutes: Faster than making individual pancakes, with the same cozy flavor
• Picky eater approved: My kids gobble it up (and don’t even notice they’re eating fruit!)
• Versatile superstar: Equally perfect for lazy Sundays or fancy brunch with friends
• Leftovers? Yes please! Tastes amazing reheated—if there’s any left, that is

Trust me, once you try this cake, you’ll wonder how you ever settled for plain pancakes!

Ingredients for Blueberry Pancake Breakfast Cake

Here’s everything you’ll need to make this dreamy breakfast cake – I promise it’s all simple pantry staples! The blueberries are the real star here, so don’t skimp on quality:

• 1 1/2 cups all-purpose flour (spooned and leveled – no packing!)
• 1/2 cup sugar (I use regular granulated)
• 2 tsp baking powder (make sure it’s fresh!)
• 1/2 tsp salt (balances the sweetness perfectly)
• 1 cup milk (whole milk makes it extra rich)
• 1 large egg (room temperature blends better)
• 2 tbsp melted butter, cooled (unsalted is my preference)
• 1 tsp vanilla extract (the good stuff makes a difference)
• 1 cup fresh blueberries (or frozen, thawed and patted dry)

See? Nothing fancy – just good, honest ingredients that work magic together!

Equipment You’ll Need

Don’t worry – you probably already have everything you need! Here’s what I grab from my kitchen:

• 9-inch round cake pan (my trusty one is well-loved and slightly dented)
• Two mixing bowls (one for dry, one for wet – no fancy stand mixer required!)
• Whisk (or fork in a pinch)
• Spatula (for gently folding in those precious blueberries)
• Measuring cups/spoons (I always double-check my baking powder!)

That’s it! Now let’s make some magic happen.

How to Make Blueberry Pancake Breakfast Cake

Okay, let’s get baking! This recipe is so simple, but there are a few key tricks I’ve learned over the years to make it perfect every time. You’ll be amazed how quickly everything comes together!

Step 1: Prep the Batter

First things first – preheat that oven to 350°F (175°C) and grease your 9-inch cake pan. I like to use butter and a light dusting of flour, but baking spray works great too.

Now for the magic: in one bowl, whisk together your flour, sugar, baking powder and salt. In another bowl, beat the egg lightly, then whisk in the milk, cooled melted butter and vanilla. Here’s my secret – let the wet ingredients sit for a minute while you prep the blueberries. This helps everything come to the same temperature and makes for smoother mixing.

Pour the wet ingredients into the dry and stir just until combined – a few lumps are totally fine! Overmixing is the enemy of fluffy cake. Then, gently fold in those gorgeous blueberries. I sprinkle them with a teaspoon of flour first to prevent sinking – my grandma’s trick!

Step 2: Bake to Perfection

Pour that beautiful batter into your prepared pan – it should spread out evenly on its own. Pop it in the oven and resist the urge to open the door for at least 25 minutes. The cake is done when it’s golden brown on top, springs back when lightly touched, and a toothpick inserted in the center comes out clean (about 30-35 minutes total).

Here’s the hardest part – let it cool in the pan for 10 minutes before transferring to a wire rack. I know, I know, the smell is irresistible! But trust me, this patience pays off with perfect slices. The wait gives the cake time to set up properly.

Now grab your coffee and dig in – you’ve just made breakfast perfection!

Tips for the Best Blueberry Pancake Breakfast Cake

After making this cake more times than I can count, I’ve picked up some foolproof tricks that take it from good to “oh my goodness, can I have seconds?” level:

• Room temp eggs are key – they blend smoother and give better rise (I just pop mine in warm water for 5 minutes if I forget to take them out!)
• Toss blueberries in flour – this little step keeps them from sinking to the bottom
• Don’t overmix! A few lumps in the batter mean tender cake – promise!
• Golden brown is your cue – the edges should just start pulling away from the pan
• Dust with powdered sugar right before serving for that diner-worthy finish

These small touches make all the difference – happy baking!

Variations for Blueberry Pancake Breakfast Cake

Oh, the possibilities! While I adore the classic version, sometimes I love shaking things up. Here are my favorite twists that never disappoint:

• Lemon lovers: Add 1 tbsp lemon zest to the batter – the bright citrus makes those blueberries pop!
• Berry swap: Out of blueberries? Raspberries or blackberries work beautifully (though they might bleed more color)
• Cinnamon spice: Stir in 1 tsp cinnamon for cozy fall vibes
• Nutty crunch: Fold in 1/2 cup chopped walnuts or pecans for texture

The best part? No matter how you tweak it, this cake always turns out amazing!

Serving Suggestions

Oh, the ways to enjoy this beauty! My family loves it warm with a drizzle of maple syrup (just like pancakes!), but it’s equally amazing with a dollop of Greek yogurt or a cloud of whipped cream. For special mornings, I’ll even add a pat of butter that melts into all those little blueberry pockets – pure heaven!

Storage & Reheating

This cake keeps beautifully! Just let it cool completely, then store in an airtight container at room temperature for up to 2 days. If it lasts longer (unlikely in my house!), pop it in the fridge for up to 5 days. To reheat, I love warming individual slices in the toaster oven for that fresh-baked magic – about 5 minutes at 300°F does the trick. You can also microwave for 15-20 seconds if you’re in a hurry, but the toaster oven gives that perfect crisp edge!

Nutritional Information

Here’s the scoop on what you’re enjoying (based on 1 of 8 generous slices):

• Calories: 220
• Fat: 6g
• Carbs: 38g
• Protein: 4g

Remember, these numbers might shift slightly if you tweak ingredients (like adding nuts or swapping berries). But hey – with all those antioxidant-rich blueberries, we’re basically eating health food, right?

Frequently Asked Questions

I get asked about this Blueberry Pancake Breakfast Cake all the time – here are the questions that pop up most often in my kitchen (and my honest answers!):

Can I use frozen blueberries?
Absolutely! Just thaw and pat them dry first – I actually keep a bag in the freezer for last-minute cake cravings. The flour-tossing trick works extra well with frozen berries to prevent color bleeding.

Why did my blueberries sink to the bottom?
Oh, I’ve been there! The key is gently folding them in last, and that flour coating makes all the difference. Also, make sure your batter isn’t too thin – properly measured flour keeps everything suspended beautifully.

Can I make this the night before?
You bet! I often bake it in the evening, then warm slices in the morning. The flavors actually deepen overnight – just cover it well so it doesn’t dry out.

My cake turned out dense – what went wrong?
Probably overmixing! Remember, we want just until combined – those little lumps are your friends. Also check your baking powder isn’t expired – fresh leavener makes all the difference for that perfect pancake-like fluff.

Share Your Blueberry Pancake Breakfast Cake

I’d absolutely love to see how your Blueberry Pancake Breakfast Cake turned out! If you gave it a try, don’t forget to snap a quick photo of your delicious creation and share it with me. Was it a hit at your breakfast table? Did your family devour it as quickly as mine always does? I’m always so inspired by your takes on my recipes — whether you stuck to the original or added your own tasty twist. Maybe you paired it with maple syrup, a dollop of whipped cream, or a fresh berry compote? Let me know in the comments how it turned out and what you loved most about it. Your feedback makes my day and helps others find the confidence to give it a go too. Can’t wait to see your breakfast cake masterpieces!

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