Oven-Baked Blueberry Pancake with Caramelized Brown Sugar

This is a caramelized blueberry pancake that bakes in one round pan, creating a jammy, butter-soaked fruit layer on top and a tender, fluffy cake underneath. It is pineapple upside down cake energy but entirely breakfast appropriate.

Prep Time20

Cook Time35

Total Time55

Course: Breakfast, Dessert

Cuisine: American

Keyword: breakfast casserole, breakfast recipe, brunch recipe, easy recipe

Servings: Servings

Calories: 432kcal

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Kitchen Essentials

Round Cake Pan

Mixing Bowls

Ingredients

For the Blueberry Bottom Layer:

¼ Cup Butter (½ stick)
½ Cup Brown Sugar packed light or dark brown sugar
2 Cups Fresh Blueberries rinsed and dried thoroughly
1 Tablespoon Lemon Juice fresh lemon juice if you have it

For the Cake Batter:

½ Cup Butter (1 stick) softened to room temperature
¾ Cup Granulated Sugar
2 Large Eggs room temperature
1 Teaspoon Vanilla Extract
1½ Cups All-Purpose Flour
1½ Teaspoon Baking Powder
½ Cup Sour Cream or full-fat plain Greek yogurt

Instructions

Preheat your oven to 375°F. Take out a 10-inch round cake pan or oven-safe skillet, preferably one with sides at least two inches high. If your pan is not well-seasoned or nonstick, line the bottom with parchment paper to make flipping easier later.
Start with the caramel layer. Add butter to the pan and place it in the oven while it preheats. You want the butter fully melted and just starting to sizzle, but not browned. This takes about three to five minutes. Once melted, pull the pan out and sprinkle brown sugar evenly over the butter. Do not stir it. Just let it sit in an even layer. Squeeze one tablespoon of fresh lemon juice over the sugar. Again, no stirring. The heat and moisture will do the work as it bakes.
¼ Cup Butter, ½ Cup Brown Sugar, 1 Tablespoon Lemon Juice
Rinse and dry fresh blueberries. Pat them completely dry with a towel so excess moisture does not water down the caramel. Scatter the berries evenly over the brown sugar layer. Press them down gently so they nestle into the sugar, but do not mash them. Set the pan aside while you make the batter.
2 Cups Fresh Blueberries
Make the pancake batter. In a large mixing bowl, whisk together the all-purpose flour and baking powder. Set it aside.
1½ Cups All-Purpose Flour, 1½ Teaspoon Baking Powder
In a separate bowl, cream the softened butter and granulated sugar. Beat about 2-3 minutes until the sugar is dissolved. Add the eggs one at a time and vanilla extract.
½ Cup Butter, ¾ Cup Granulated Sugar, 2 Large Eggs, 1 Teaspoon Vanilla Extract
Pour half the dry ingredients into the wet ingredients. Stir gently with a spatula or wooden spoon until just combined. Add the sour cream and the rest of the dry ingredients. Mix until just combined. The batter will be thick. Do not overmix or the pancake will turn out tough.
½ Cup Sour Cream
Assemble and bake. Spoon the batter evenly over the blueberries in the pan. Use a spatula to spread it gently to the edges, but try not to disturb the berry layer underneath. The batter will be thick, so take your time smoothing it out.
Place the pan on the center rack of the preheated oven. Bake for 35 to 40 minutes. You are looking for a deeply golden brown top, edges that pull away slightly from the pan, and a center that springs back when lightly pressed. Insert a toothpick into the center of the pancake. It should come out clean or with just a few moist crumbs. If you see wet batter, bake for another five minutes and test again.
Cool and flip. When the pancake is done, remove it from the oven and place the pan on a wire rack. Let it cool for 10 to 15 minutes. This step is critical. If you flip it too soon, the caramel will slide off. If you wait too long, the caramel will harden and stick to the pan. You want it just set but still glossy.
Run a butter knife gently around the edges of the pancake to loosen it. Place a large serving plate or cutting board upside down over the top of the pan. Hold the plate and pan together firmly, then flip the whole thing over in one smooth motion. Lift the pan off carefully. If any berries stick to the pan, just scrape them off and press them back onto the pancake. Let it sit for a few minutes before slicing.
Serve warm or at room temperature. Dust with powdered sugar, add a dollop of whipped cream, or serve it plain. The caramel layer is rich enough that syrup is optional.

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Notes

Tips for Success

Use a light-colored pan if you have one. Dark pans absorb more heat and can cause the bottom to brown too quickly. If you only have a dark pan, reduce the oven temperature to 350°F and add a few extra minutes to the bake time.

Do not skip the parchment paper if your pan is not nonstick. Even well-buttered pans can hold onto that caramel layer. A round of parchment on the bottom makes flipping foolproof.

Pat the berries dry. Wet berries release extra moisture as they bake, which can make the caramel layer thin and soupy. A quick pat with a towel makes a big difference.

Let the batter rest. Those two to three minutes give the baking powder time to activate and the flour time to hydrate. You will get a fluffier pancake without having to do anything extra.

Do not overmix the batter. Stir just until the dry ingredients disappear. Lumps are fine. Overworking the batter develops the gluten in the flour, which makes the pancake dense and tough instead of light and tender.

Use the toothpick test and the touch test together. A toothpick tells you if the center is done, but pressing the top lightly with your finger tells you if the structure has set. If it leaves a deep dent, it needs more time even if the toothpick comes out clean.

If the caramel starts to harden before you flip, warm it gently. Place the pan over low heat on the stovetop for 30 seconds to one minute. This softens the caramel just enough to release cleanly without making it runny.

Nutrition