Blueberry Pan-Cake with Maple Frosting

I tried a new recipe last week and wanted to document the process. I haven't done a foodie post yet on my blog, so I thought it was about time. :) My kiddos are HUGE fans of pancakes, blueberries, and cake. So I hoped a recipe that combined all three would be a home run.

Ingredients for the pan-cake:
3 cups of complete buttermilk pancake mix (I happened to only have a box of Great Value brand on hand, and it worked just fine!)
1 3/4 cups water
1 cup fresh blueberries
2 tsp. all-purpose flour

Ingredients for the frosting:
2 cups confectioners' sugar
1/3 cup maple syrup
1/4 cup butter, softened

Preheat the oven to 350°. Combine the pancake mix and water until it's moistened. In a separate small bowl, toss blueberries with flour. Then fold into batter.

Pour into a greased 13x9-in baking pan. Bake until a toothpick stuck in the middle comes out clean. The recipe said to bake for 15 minutes, but mine had to bake for 29 minutes before it was thoroughly done. You may have to experiment depending on the brand of pancake mix you use. After it's done, let it cool so the pan-cake can be frosted.

Beat the frosting ingredients together until smooth; spread over cooled cake. (Notice the cute icing snitch!)

Although I let my cake cool thoroughly the frosting still sort of slid to the sides of my pan. I think the texture of the maple syrup kept it from solidifying as much as I'd have liked. So my cake didn't look very pretty because of the icing, but it was delicious. The next time I make it, I think I'll try poking some holes throughout the body of the cake after it's cooked/cooled so that the icing can drip down into it. I also added more fresh blueberries on the top of the cake even though the recipe didn't call for that. I would definitely do that again. This recipe could easily be thrown together within a matter of minutes, making it a great addition to weekend brunch.

What did the family think? I'll let the pictures speak for themselves. ;)