Delicious Buttermilk Blueberry Breakfast Cake [+Video]

This delicious buttermilk blueberry breakfast cake is like having the perfect blueberry buttermilk pancakes in cake form! Who doesn’t want cake for breakfast? With sweet, fresh blueberries nestled in a tender cake, this delightful dish is exactly what I crave to start my day.

Last year, I tested recipe after recipe in search of the best and most delicious blueberry muffin recipe. The kids were incredible, tasting, testing, sampling, devouring, and analyzing every single muffin. At the end of our quest, one little one said, “Why don’t you just make a blueberry breakfast cake? That way, you won’t have to spend so much time filling individual muffins.”

Truth.

And there you have it—our delicious Buttermilk Blueberry Pancake Cake was born! It captures all the yumminess of blueberry pancakes in a delightful cake form!

It all starts with rubbing sugar and lemon zest between your fingers, which blooms and enhances the lemon oils, making the flavor really pop in the cake.

Next, you’ll cream butter and sugar together, giving the cake that rich buttery flavor and fluffy texture. However, there’s a catch: while butter is delicious, it can dry out a cake. That’s why we also add oil to keep it moist, along with buttermilk to elevate it to the ultimate level of fluffiness, tanginess, and moisture.

When it comes to incorporating the blueberries, remember to fold them in gently instead of stirring—this is key to maintaining their integrity!

Ingredients for Buttermilk Blueberry Pancake Cake

This recipe has a bunch of the standard cake ingredients plus some key ingredients (that I just mentioned) to make this cake moist and fluffy. Here is your shopping list:

• Butter
• Vegetable Oil
• Sugar
• Eggs
• Lemon Zest
• Vanilla Extract
• Almond Extract
• Flour
• Baking Powder
• Salt
• Buttermilk (If you don’t have buttermilk on hand you can make a buttermilk substitute with 1 cup of milk with 1 tablespoon of lemon juice or white vinegar)
• Blueberries

The measurements for each ingredient can be found in the recipe card at the end of the post.

How to Make Buttermilk Blueberry Pancake Cake

I love a fun breakfast that is super easy to make, like our tasty buttermilk pancakes! This breakfast cake comes together like a dessert cake and everyone is going to feel like they are eating dessert for breakfast! Here are the basic steps:

1. Preheat the oven and prepare your baking dish.
2. Add the sugar (minus 2 tablespoons) to a bowl and add the lemon zest. Rub the sugar and zest together with your fingers. This enhances the lemon flavor.
3. Whisk the butter and sugar in a standing mixer until it is fluffy. Add the oil and mix

Healthy Wild Blueberry Cottage Cheese Pancakes [+Video]

Sometimes you just need a big pile of fluffy pancakes and these healthy wild blueberry cottage cheese pancakes will fill your belly but not your waistline.

Growing up I was pretty die hard french toast. My Uncle Richard taught me to do maple syrup, homemade of course, and then a dusting of powdered sugar which is probably why I ended up with a few cavities but I forgive him. 😉 Once Cade and I got married we started experimenting with breakfast recipes and ended up with our Saturday morning hot breakfast tradition.

Most often it’s crepes, Cade’s nutella crepes to be exact but we also love our melt in your mouth buttermilk pancakes recipe that you’ll see by the comments, it’s the best in the entire world. Seriously.

The problem is, I don’t want to always be packing in the calories with heavier breakfasts so with all of this cottage cheese pancake craze I set out to make a healthier pancake. I can’t even describe sinking your teeth into these pancakes and finding little pockets of fresh blueberries. It’s a taste that can’t be beat!

Ingredients for Cottage Cheese Pancakes

I know when you hear the word “pancakes” you don’t think healthy breakfast, but these pancakes use a couple of different ingredients to make them a healthier choice that traditional pancakes. One pancake is only 16 carbohydrates and 3g of fat with 7g of protein (see the recipe card for the complete nutrition facts). Here is what you will need:

• Old Fashioned Oats: We will blend this up to make oat flour which is higher in fiber, vitamins and mineral than all purpose flour.
• Cottage Cheese: We chose to use the low fat cottage cheese and don’t notice any difference in flavor at all. It’s got great protein!
• Vanilla Extract: adds flavor
• Sugar: adds some sweetness
• Eggs : gives the pancakes structure and rise and using more egg whites keeps the protein high while calories are lower
• Baking Powder: gives the pancakes their fluffiness
• Salt: enhances all the flavors
• Wild Blueberries: Depending on the season, you can use fresh or frozen blueberries. Obviously fresh is preferred but sometimes it’s just not feasible. Wild berries take it from delicious to farm-to-table fresh deliciousness!

The measurements for all the ingredients can be found in the recipe card at the end of the post.

How to Make Blueberry Cottage Cheese Pancakes

This pancake recipe is easy and we make most of the recipe in a blender. Here are steps:

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Maple Glazed Cinnamon Butterflake Rolls [+ Video]

Remember those awesome orange cinnamon butterflake rolls that we made a while back? Well, now we’ve got a maple glazed cinnamon butterflake rolls recipe! If you have never tried a butterflake roll before, the best way I can describe this recipe is maple cinnamon rolls combined with a flaky pull-apart dinner roll. 

We love the simplicity of a butterflake roll, but toss in a thick cinnamon mixture and a sweet maple glaze and forget about the normal rolls, we’re talking a mashup between cinnamon rolls and maple bars!! It’s the new creation, Maple Glazed Cinnamon Butterflake Rolls!

Speaking of cinnamon rolls, you need to bake my apple cinnamon rolls as well! Maybe not all on the same day, but those are equally as delicious! 

These Maple Glazed Cinnamon Butterflake Rolls have two options, a heavy maple glaze like a maple bar, or a very light glaze if you’re looking for something that isn’t as rich. Both are delicious, but for the lighter glaze just use more liquid and a stitch less maple extract.

Our kids love to make these with me but the kitchen shears snipping through the dough with little fingers around does make me a little nervous with our younger children, so we have a deal. I do all the cutting and they get to get their hands all sticky and messy by rubbing the butter c