Blueberry Muffin Pancake Bake: A Delicious Breakfast Fusion

If you’re looking for a breakfast option that combines the best of both worlds—blueberry muffins and blueberry pancakes—then this Blueberry Muffin Pancake Bake is your go-to recipe. Imagine the comfort of a warm muffin, the fluffiness of a pancake, and the juicy burst of fresh blueberries all baked together in one easy dish. Perfect for busy mornings, this breakfast bake ensures that even when you’re short on time, you can still enjoy a delicious and satisfying meal. Serve it with a glass of milk or a cup of coffee, and you’re set for the day.

Ingredients

• 2 cups all-purpose flour, divided
• 2 cups fresh blueberries
• 1 cup granulated sugar, plus extra for sprinkling
• 1/2 cup buttermilk
• 1/2 cup (1 stick) unsalted butter, softened
• 1 lemon, zested
• 1 large egg, room temperature
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1 teaspoon kosher salt

Preparation

1. Preheat Oven:
   • Preheat your oven to 350º F (175º C) and lightly grease an 8 or 9-inch square baking dish with butter or non-stick spray.
2. Prepare Dry Ingredients:
   • In a medium bowl, whisk together 1 3/4 cups of flour, baking powder, and salt. This helps to evenly distribute the leavening agents and ensures a fluffy texture.
3. Cream Butter and Sugar:
   • In a large bowl or stand mixer, cream together the softened butter, sugar, and lemon zest until the mixture is light and fluffy, about 3-5 minutes.
4. Incorporate Wet Ingredients:
   • Add the egg and vanilla extract to the butter mixture, beating until fully incorporated.
5. Combine Ingredients:
   • Gradually add the buttermilk and flour mixture to the creamed butter mixture, alternating between the two, until just combined. Be careful not to overmix, as this can make the bake dense.
6. Fold in Blueberries:
   • Toss the blueberries in the remaining 1/4 cup of flour to coat them. This helps prevent the berries from sinking to the bottom of the batter. Gently fold the blueberries into the batter.
7. Bake:
   • Pour the batter into the prepared baking dish and smooth the top. Sprinkle 1-2 tablespoons of sugar over the top for a sweet, crisp finish.
   • Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Serve:
   • Remove the dish from the oven and let it cool before serving. This allows the flavors to settle and makes slicing easier.

Bonus Tip

For an extra touch of decadence, you can drizzle a simple glaze over the top once the bake has cooled. Mix 1/2 cup powdered sugar with 1-2 tablespoons of milk until smooth, and drizzle over the blueberry bake.

Conclusion

This Blueberry Muffin Pancake Bake is a fantastic way to elevate your breakfast routine with minimal effort. Combining the best qualities of muffins and pancakes, it delivers a moist, flavorful treat that’s packed with juicy blueberries. Whether you’re feeding a crowd or just want a delicious breakfast ready to go, this recipe fits the bill perfectly. Enjoy the sweet, tangy flavor and fluffy texture with every bite—your mornings just got a whole lot better!