Okay… so technically this is what I call Blueberry Muffin-Cake. Story is… I wanted to make blueberry muffins but I did not have a muffin tin (note to self: add to shopping list). Anyway, I adjusted the recipe and baked it in a 9×11 pan. The result was magical Blueberry Muffin-Cake. In case your eyesight it very good, I also topped it with some cane sugar for texture.
Try before you buy. Blueberries can be very tart, especially when they are not in season. Make sure you have a good batch of blueberries, this can make or break your pancakes, muffins, or in my case: muffin-cake.
When baking with fruit you must add additional time to a basic recipe (that doesn’t have fruit). Fruit increases the baking time necessary in order for your dish to be cooked thoroughly.
Don’t mix your blueberries (or other fruit) into the batter. After you pour 1/4 of the batter in the baking dish, place some blueberries on top, scattered sporadically. Then place more batter and layer up. Use the same rule for making blueberry pancakes…. drop the batter into the pan then lightly tap the blueberries into the pancake. If you don’t do this, all of your blueberries will float to the bottom… promise. While you’ll get bunches of blueberry ‘paks’ that are yummy, you’ll get blueberry deserts also which is sad 😦