Blueberry Pancake Bundt Cake Recipe
User Reviews
5
Blueberry Pancake Bundt Cake Recipe
Description
This recipe starts with a batter made from buttermilk, eggs, oil, sugar, vanilla, lemon zest, and a mix of pancake mix, baking soda, salt, and optional cinnamon. Blueberries are tossed with dry ingredients to help distribute them evenly in the batter. The batter is then poured into a greased and floured bundt pan and baked at 350°F (or 375°F at high altitude) for 45–50 minutes until a skewer comes out clean. A maple buttercream glaze, made with melted butter, powdered sugar, maple extract, maple syrup, and cream, can be poured over the cooled cake for added sweetness and moisture.
The result is a moist crumb with the familiar flavor of pancakes and bursts of blueberry, enhanced by the subtle citrus notes from lemon zest. The bundt cake shape gives an even bake and a pleasant presentation. This cake suits brunch settings or as a sweetened breakfast option.
After baking, cooling on a wire rack followed by refrigeration helps set the glaze if applied. The cake stores well in an airtight container at room temperature for a few days and can be refrigerated or frozen for longer storage. Adjustments for high altitude baking include adding extra pancake mix, an additional egg, and baking at a slightly higher temperature.
Ingredients
- 2 cups buttermilk (see notes for DIY or plant-based buttermilk)
- 2 large egg 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 optional, zest
- 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 extract optional, or maple flavoring
- 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.
Notes
- For high altitude, add 2 extra tablespoons of pancake mix, use an additional egg, and bake at 375°F for 45–50 minutes.
- To make buttermilk substitute, add 1 tablespoon lemon juice or vinegar to milk and let sit 5–10 minutes until thickened.
- Cool the cake 30 minutes on a wire rack before transferring to refrigerator another 30 minutes to set glaze.
- Pour glaze over warm cake for a more absorbed finish or wait to keep a pronounced glaze layer.
- Store cake airtight on the counter for 2–3 days or refrigerate for 5 days; can freeze up to 3 months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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