Breakfast Bundt Cake

Breakfast Bundt Cake

Our classic and buttermilk pancake mixes are, understandably, two of our most popular pancake mixes. They're universal ⁠— meaning you can use it for so many different recipes; crepe cakes, cheesecake pancakes, beignets, and cereal to name just a few. 

But did you know we also sell a delicious blueberry buttermilk pancake mix? With this just-add-water mix, we combined our top-selling buttermilk pancake with the delicious tanginess of the blueberry nuggets found in our blueberry muffin mix.

We decided to experiment with pancakes in a Bundt pan so you have an easy way to make pancakes for a crowd! Now you can make a bunch of pancakes all at once and serve them up in pretty slices with some maple syrup or powdered sugar on top, instead of spending hours in front of a hot griddle flipping pancakes (and throwing the cold pancakes no one wants in the trash). 

If you use this blueberry breakfast Bundt (pan)cake recipe, take a photo and share it with us on social media! Tag us on Instagram and Facebook @lehimills and use the hashtag #LehiMillsFamily or #harvesttohome. We love to see you all enjoying Lehi Mills products and might even feature your photo on our account!

Blueberry Buttermilk Breakfast Bundt (Pan)Cake Recipe

Ingredients

Directions

  1. Preheat the oven to 350F.
  2. In a small bowl coat the fresh blueberries in a layer of flour. Evenly lay the blueberries on the bottom of a large greased Bundt pan. 
  3. In a medium bowl, combine the pancake mix, baking powder, and sugar. In a separate bowl, combine the water, eggs, and vanilla extract. Mix the two bowls together and stir until well incorporated. 
  4. Pour the pancake mixture into Bundt pan, over the blueberries, and bake for 20 – 25 minutes.
  5. Once cooked through, remove from oven and let cool for five minutes. Carefully flip Bundt pan over to remove the pancake.
  6. Slice your blueberry Bundt (pan)cake and serve with powdered sugar, syrup, fresh fruit, or other toppings!
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