Blueberry Pan-Cake with Maple Frosting

Name: Blueberry Pan-Cake with Maple Frosting
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12 servings.
Ingredients: 3 cups complete buttermilk pancake mix; 1-3/4 cups water; 1 cup fresh blueberries; 2 teaspoons all-purpose flour; FROSTING:; 2 cups confectioners' sugar; 1/3 cup maple syrup; 1/4 cup butter, softened

TOTAL TIME: Prep: 10 min. Bake: 15 min. + cooling YIELD: 12 servings.

Here's your excuse to have cake for breakfast. The batter is made with pancake mix! —Matthew Hass, Test Cook Taste of Home magazine, Milwaukee, Wisconsin

Ingredients

3 cups complete buttermilk pancake mix
1-3/4 cups water
1 cup fresh blueberries
2 teaspoons all-purpose flour
FROSTING:
2 cups confectioners' sugar
1/3 cup maple syrup
1/4 cup butter, softened

Directions

1. Preheat oven to 350°. Stir pancake mix and water just until moistened. In another bowl, toss blueberries with flour. Fold into batter.
2. Transfer to a greased 13x9-in. baking pan. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool completely in pan on a wire rack.
3. Beat frosting ingredients until smooth; spread over cooled cake.

Nutrition Facts

1 piece: 257 calories, 5g fat (2g saturated fat), 10mg cholesterol, 449mg sodium, 51g carbohydrate (30g sugars, 1g fiber), 3g protein.

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