Blueberry Muffin and Buttermilk Pancakes Cake
Blueberry Muffin and Buttermilk Pancakes Cake is a main course that serves 1. Watching your figure? This lacto ovo vegetarian recipe has 1833 calories, 27g of protein, and 69g of fat per serving. For $3.54 per serving, this recipe covers 42% of your daily requirements of vitamins and minerals. A mixture of flour, salt, ground nutmeg, and a handful of other ingredients are all it takes to make this recipe so tasty. 37649 people found this recipe to be yummy and satisfying. It is brought to you by Averie Cooks. From preparation to the plate, this recipe takes approximately 1 hour. Overall, this recipe earns a tremendous spoonacular score of 94%. Similar recipes are Vegan Blueberry Muffin Pancakes, My Best Blueberry Buttermilk Pancakes, and Blueberry Buttermilk Pancakes.
Servings: 1
Preparation duration: 5 minutes
Cooking duration: 50 minutes
Ingredients:
2 teaspoons baking powder
1 1/4 cups frozen blueberries (don't unthaw, add them to the batter frozen; see below about using fresh)
1/2 cup buttermilk
1/2 teaspoon cinnamon
1 large egg
1 cup all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon ground nutmeg
pinch salt, optional and to taste
1/3 cup sour cream (thick, full-fat Greek yogurt may be substituted)
1 teaspoon vanilla extract
3 tablespoons canola or vegetable oil
Equipment:
aluminum foil
whisk
bowl
oven
frying pan
spatula
toothpicks
wire rack
Cooking instruction summary:
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.
Step by step:
1. 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).
2. 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.
3. Bake until done. I hesitate to give a baking range because you must watch your cake, not the clock.
4. 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.
5. 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.
Nutrition Information:
covered percent of daily need
