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!
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
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.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.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.StorageStore 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.