Blueberry Cakes Recipe

Prepare dry ingredients

In a large bowl whisk together the whole wheat flour, ground oats, multigrain flour, baking powder, baking soda, salt, ground flaxseed, and brown sugar until evenly combined.

Combine wet ingredients

In a medium bowl or large measuring cup whisk the milk, yogurt (or buttermilk), egg, melted butter (or oil), and vanilla until smooth.

Make the batter

Pour the wet ingredients into the dry ingredients and gently fold until mostly combined. The batter should be slightly thick but pourable; allow it to rest 5–10 minutes to hydrate the flours and oats. If batter seems too thick, whisk in up to 2 tablespoons additional milk.

Preheat griddle

While the batter rests, heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil. Test heat by sprinkling a few drops of water — they should sizzle and evaporate.

Cook pancakes

Spoon or pour about 1/4 cup batter per pancake onto the hot griddle to form 3–4-inch cakes. If desired, press 1–2 teaspoons of the reserved wild blueberries into the top of each pancake as they cook. Cook until small bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook 1–2 minutes more until golden and cooked through. Keep pancakes warm on a low oven (about 200°F / 95°C) or covered plate while cooking remaining batter.

Prepare blueberries

If using frozen blueberries, thaw and drain any excess liquid. Reserve about 1/2 cup whole berries for garnish; set aside.

Make the blueberry sauce

In a small saucepan combine the remaining blueberries (about 1.5 cups), granulated sugar, lemon juice, and a pinch of salt. Cook over medium heat, stirring occasionally, until the berries release juice and begin to soften, about 4–6 minutes.

Thicken and finish drizzle

In a small bowl whisk the cornstarch with the cold water to make a slurry. Stir the slurry into the simmering blueberries and cook 1–2 minutes more until the sauce slightly thickens and becomes glossy. Remove from heat and stir in the tablespoon of butter for shine and richness. For a smooth drizzle, press the mixture through a fine-mesh sieve into a bowl, discarding skins, or leave slightly chunky if you prefer texture.

Optional sweeten/adjust

Taste and add more sugar or a teaspoon of maple syrup if you want it sweeter, or a little more lemon juice to brighten. Keep warm until serving; if it thickens too much, thin with 1–2 teaspoons water or warm maple syrup.

Stack pancakes on plates, spoon warm blueberry drizzle over the top, and scatter reserved fresh blueberries. Add a drizzle of maple syrup and a dollop of yogurt or whipped butter if desired. Serve immediately.

Leftovers: cool completely and refrigerate in an airtight container up to 3 days or freeze in a single layer and then in a freezer bag up to 1 month. Reheat gently in a toaster oven, oven at 300°F (150°C) or in a skillet.