Blueberry Pancake Bundt Cake Recipe
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5.0
27 reviews
Excellent
Blueberry Pancake Bundt Cake Recipe
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Snuggle up with a steamy cup of coffee and this warm, moist Blueberry Pancake Bundt Cake made with fresh juicy blueberries, pancake mix, creamy buttermilk, zesty lemon, and a touch of cinnamon. Bonus -- it's low sugar!
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Ingredients
- 2 cups buttermilk (see notes for DIY or plant-based buttermilk)
- 2 large eggs use 3 eggs for high altitude
- 3 tablespoons vegetable oil such as Avocado oil, or replace with melted butter
- 1/3 cup granulated sugar reduce, omit or replace with monk fruit, brown sugar or other sugar
- 2 teaspoons vanilla extract
- 1 lemon zest (optional)
- 1/2 lemon juiced
- 3 cups pancake mix I used Bob's Red Mill Whole-Grain Buttermilk (add 2 extra tablespoons for high altitude)
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/4-½ teaspoon cinnamon optional
- 1 ½-2 cups blueberries fresh or frozen, tossed in 1 tablespoon dry ingredients
Maple Buttercream Glaze (optional)
- 6 tablespoons butter unsalted or salted, melted
- 3 cups powdered sugar
- 1 teaspoon maple flavoring or extract optional
- 1 tablespoon maple syrup real maple syrup
- 2-3 tablespoons heavy cream may replace with milk, or plant based milk
Instructions
- Preheat the oven to 350 degrees (375 for high altitude) and grease and flour a 9-10 cup bundt pan generously. Or use a good baking spray with flour in it, I recommend La Tourangelle or Bak-Klene.
- In a large batter bowl add buttermilk, eggs, oil, sugar, lemon zest and vanilla extract. Whisk until smooth and combined.
- Mix together dry ingredients in a small bowl, whisking to combine. Package mix, baking soda, salt and cinnamon (if using). Reserve one tablespoon to toss blueberries (fresh or frozen) and toss to coat.
- Add dry ingredients into the wet ingredients, folding just until combined, do not over mix. Carefully fold in blueberries.
- Spoon the thick batter into the greased bundt pan and bake for 45-50 minutes until skewer inserted comes out clean. If cake starts browning too quickly add a sheet of aluminum foil loosely over the top.
- Remove from the oven and place on cooling rack, cooling for 10 minutes (use a timer), then place the cooling rack on top of the bundt pan, invert pan cake cake onto cooling rack and cool completely before adding a glaze.
Maple Buttercream Glaze
- Add all ingredients together and whip together until light and fluffy, then heat in microwave for 30 second bursts, stirring between heatings until desired pourable consistency.
Equipments used:
Notes
- High Altitude Adjustments
- Add 2 tablespoons extra pancake mix
- Add additional egg to the batter
- Bake at 375 F degrees for 45-50 minutes
- DIY Buttermilk
- Add 1 tablespoon of lemon juice or vinegar to a 1 cup liquid measuring cup and then pour in milk (whole, cows, or plant based milk) until the 1 cup mark. Stir and allow to sit for 5-10 minutes. The mixture will sour and thicken.
- Add 1 tablespoon of lemon juice or vinegar to a 1 cup liquid measuring cup and then pour in milk (whole, cows, or plant based milk) until the 1 cup mark. Stir and allow to sit for 5-10 minutes. The mixture will sour and thicken.
- Notes | To cool quickly enough to glaze, allow to cool on wire rack for 30 minutes, then transfer on wire rack to refrigerator for additional 30 minutes, then glaze.
- To cool quickly enough to glaze, allow to cool on wire rack for 30 minutes, then transfer on wire rack to refrigerator for additional 30 minutes, then glaze.
- You may pour the glaze over the still warm cake, but know that it will soak into the cake and not be as pronounced as it is when it’s cooled.
- You may pour the glaze over the still warm cake, but know that it will soak into the cake and not be as pronounced as it is when it’s cooled.
- Storage
- Store on counter in airtight container for up to 2-3 days, then transfer to fridge for 5 days or may be frozen up to 3 months.
- Store on counter in airtight container for up to 2-3 days, then transfer to fridge for 5 days or may be frozen up to 3 months.
- Recipe heavily adapted from Sunglow Kitchen.
- Add 2 tablespoons extra pancake mix
- Add additional egg to the batter
- Bake at 375 F degrees for 45-50 minutes
Nutrition Information
Show Details
Serving
1slice
Calories
353kcal
(18%)
Carbohydrates
51g
(17%)
Protein
5g
(10%)
Fat
15g
(23%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
Monounsaturated Fat
4g
Trans Fat
0.3g
Cholesterol
76mg
(25%)
Sodium
359mg
(15%)
Potassium
161mg
(5%)
Fiber
1g
(4%)
Sugar
40g
(80%)
Vitamin A
415IU
(8%)
Vitamin C
5mg
(6%)
Calcium
130mg
(13%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 353kcal | 18% |
| Carbohydrates | 51g | 17% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 76mg | 25% |
| Sodium | 359mg | 15% |
| Potassium | 161mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 40g | 80% |
| Vitamin A | 415IU | 8% |
| Vitamin C | 5mg | 6% |
| Calcium | 130mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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