If you are looking for something different for breakfast or your next brunch try this Blueberry Pancake Bundt Cake. It is an easy cake that has the basic ingredients found in pancakes. It is a moist breakfast cake that would be perfect if you have overnight guests. You can make this cake in one bowl, no mixer needed.
This cake is made with simple ingredients, many of them you might already have in your pantry. This moist blueberry bundt cake recipe makes a great coffee cake or snack cake. You can eat blueberry pancake bundt cake warm from the oven or let it cool to room temperature and sprinkle it lightly with powdered sugar.
If you love blueberry pancakes with maple syrup, check out Blueberry Cinnamon Pancakes. They are fluffy pancakes made with fresh blueberries. If you love blueberry muffins for breakfast, check out Blueberry Muffins and Blueberry Lemon Muffins which are made with lemon juice and lemon zest. If you want to try another moist blueberry cake made with fresh berries, check out Blueberry Lemon Olive Oil Cake.
SOME THINGS TO KNOW:FAQ’S
INGREDIENT TIPS:
- Make sure your eggs are at room temperature before mixing. Room temperature eggs blend more easily with the batter, resulting in a uniform texture in your cake.
- To prevent sinking, you can lightly coat the blueberries in flour before folding them into the batter. If using frozen blueberries, do not thaw them as they can turn the batter a blue/green color.
- Dusting the top of the cake with confectioners’ sugar not only adds a hint of sweetness but also makes for a pretty finish. For an even application, use a fine mesh sieve.
SPECIAL EQUIPMENT NEEDED:
- Bundt Pan: These pans come in various designs and sizes, but a standard 10-inch Bundt pan works well for the amount of batter this blueberry pancake bundt cake recipe produces. The unique shape of the Bundt pan not only adds to the visual appeal of the cake but also ensures even baking.
- Mixing Bowls: You will one large mixing bowl for this recipe.
- Whisk: A whisk is essential for thoroughly combining the wet ingredients and ensuring that the eggs, buttermilk, oil, and vanilla extract are well-blended before incorporating the dry ingredients.
- Rubber Spatula: A rubber spatula is perfect for folding the dry ingredients into the wet mixture as well as gently folding in the blueberries.
- Measuring Cups and Spoons: Accurate measuring cups and spoons are critical for measuring all your ingredients correctly. Precise measurements ensure that the cake has the right balance of ingredients for the perfect flavor and texture.
- Toothpick or Cake Tester: A toothpick or cake tester is needed to check the doneness of the cake. Inserting it into the thickest part of the cake and having it come out clean indicates that the cake is fully baked.
- Cooling Rack: After baking, the cake needs to be cooled in the pan for about 5 minutes and then inverted onto a cooling rack to cool completely. A cooling rack ensures air circulation around the cake, preventing it from becoming soggy.
SUBSTITUTIONS:
- You can substitute store bought buttermilk with a version that you can make yourself. Simple add 1 tablespoon plus 1½ teaspoons of white vinegar to 1½ cups of whole milk. Stir it well and let it sit for 15 minutes before using it.
- If you do not have fresh blueberries, you can substitute frozen berries. Do not defrost them before you add them to the batter.
- If you do not have canola oil, you can use vegetable oil or a light olive oil.
- You could substitute whole wheat flour for some or all of the all purpose flour in the recipe. If you have never done this before you should read How to Substitute Whole Wheat Flour for White Flour in Baking.
You can substitute granulated sugar with light brown sugar to add a deeper, caramel like flavor to the cake. Use a 1:1 ratio.
HOW TO STORE BLUEBERRY PANCAKE BUNDT CAKE:
- You can store any leftover Blueberry Pancake Bundt cake at room temperature wrapped in plastic wrap or in an airtight container for 2-3 days.Make sure that the cake is completely cool before storing to prevent condensation, which can make the cake soggy.
- When stored in the refrigerator, the cake can last 5 days to a week.
HOW TO FREEZE BLUEBERRY PANCAKE BUNDT CAKE:
- You can freeze the cake for 2-3 months. Make sure that the cake has cooled to room temperature before freezing. Wrap the cake tightly in plastic wrap, making sure every part is covered to prevent freezer burn. For added protection, wrap it again in aluminum foil or place it in a freezer bag.
- To defrost the cake, place it onto a wire rack uncovered and let it come to room temperature.
Grease and flour a 10-12 cup bundt pan.
In a large bowl, beat the eggs. This is easily done using a whisk. Add in the buttermilk, canola oil and vanilla extract. Combine well.
Add the sugar and whisk it into the wet ingredients. Add the flour, baking powder, baking soda, salt and cinnamon. Thoroughly combine in the dry ingredients.
Add the blueberries to the batter. Use a rubber spatula to stir them into the batter.
Spoon the batter into your prepared pan. Place the pan into the oven on a center rack. Bake for 50-55 minutes.
Let the cake cool in the pan for 5 minutes.
Invert the cake onto to a cooling rack and let the cake cool to room temperature.
Blueberry Pancake Bundt Cake
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Ingredients
- 3 large eggs
- 1½ cups buttermilk ** see note in substitution section
- ½ cup canola oil
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 3 cups all purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon iodized salt
- 1 teaspoon cinnamon
- 1½ cups fresh blueberries
- Optional:
- ¼ cup confectioners' sugar ( powdered sugar) for the top of the cake
Instructions
Preheat the oven to 350 degrees.
Grease and flour a 10-12 cup bundt pan. If you have never done this before, read How to Grease and Flour Cake Pans. This is a very important step. You want to be sure that the entire pan is covered so it will easily release from the pan.
In a large bowl, beat the eggs. This is easily done using a whisk.
Add in the buttermilk, canola oil and vanilla extract. Combine well.
Add the sugar and whisk it into the wet ingredients.
Add the flour, baking powder, baking soda, salt and cinnamon. Thoroughly combine in the dry ingredients.
Add the blueberries to the batter. Use a rubber spatula to stir them into the batter.
Spoon the blueberry pancake bundt cake batter into your prepared pan.
Place the pan into the oven on a center rack.
Bake for 50-55 minutes. Oven temperatures vary so start checking in on the cake after 45 minutes of baking time. You want the top of the cake to be completely set and golden brown.
You can insert a cake tester or toothpick into the center of the cake. If it comes out clean, the cake is done.
Let the cake cool in the pan for 5 minutes. Invert it on to a cooling rack and let the cake cool to room temperature.
Sprinkle the top of the Blueberry Pancake Bundt cake with powdered sugar.
