Recipes and Cooking Layered Blueberry (Pan)Cake 4.5 (4) Ready to see some jaws drop? This layered cake promises to do just that. Piled to look like a giant stack of blueberry pancakes, this is a decorated cake recipe unlike any you've had before. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 29, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Bake Time: 35 mins Cool Time: 1 hrs Total Time: 2 hrs 5 mins Servings: 20 Yield: 20 slices Jump to Nutrition Facts Ingredients 4 ¾ cup all-purpose flour ⅓ cup sugar 1 tablespoon baking powder 2 ¼ teaspoon baking soda 1 teaspoon salt 3 eggs 3 cup buttermilk 1 ½ cup milk 5 tablespoon butter, melted 2 teaspoon vanilla 3 cup fresh blueberries, plus more for garnish 1 ½ cup butter, softened 1 2 pound bag powdered sugar ¾ cup pure maple syrup, divided 1 tablespoon vanilla ½ teaspoon kosher salt 1 - 2 tablespoon milk 2 - 3 white chocolate squares (optional) Directions Preheat oven to 350°F. In a large bowl whisk together flour, sugar, baking powder, baking soda, and 1 teaspoon salt. Make a well in the center of the bowl. In a medium bowl whisk together eggs, buttermilk, 1 1/2 cups milk, butter, and 2 teaspoons vanilla. Add all of the wet ingredients to the dry ingredients at once and stir until just combined. Cover and let rest 15 minutes. Meanwhile, grease three 8- or 9-inch round cake pans. Line the bottoms with parchment paper. Grease and flour the pans. Transfer about 1-1/4 cups of batter into each pan. Sprinkle each with 1/2 cup blueberries. Repeat with remaining batter and blueberries. Bake for 30 to 40 minutes or until a toothpick inserted near the center of the cake comes out clean. Let cool in pan on wire rack for 5 minutes. Remove cakes from pan and cool completely. In the bowl of a stand mixer fitting with the paddle attachment, combine butter and half of the powdered sugar. Add 1/2 cup maple syrup, 1 tablespoon vanilla, and kosher salt. Gradually add remaining powdered sugar. Add milk, 1 teaspoon at a time, to reach desired consistency. If desired, slice cake layers in half lengthwise. Stack cake layers on a serving platter or cake stand with frosting in between each layer. Spoon a large dollop of frosting on the top and sprinkle with additional blueberries. Drizzle with remaining maple syrup and top with white chocolate squares, if desired. Hannah Bigot Rate it Print Nutrition Facts (per serving) 528 Calories 19g Fat 86g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 20 Calories 528 % Daily Value * Total Fat 19g 24% Saturated Fat 11g 55% Cholesterol 76mg 25% Sodium 552mg 24% Total Carbohydrate 86g 31% Total Sugars 60g Protein 6g Vitamin C 2.5mg 13% Calcium 136mg 10% Iron 1.7mg 9% Potassium 118mg 3% Fatty acids, total trans 1g Folate, total 60.7mcg Vitamin B-12 0.2mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.