Blueberry Snack Cake
Oh my goodness! If you’re a blueberry lover (and I know several who are), you’ll love this fantastic Blueberry Snack Cake. This easy 7-ingredient recipe is oven ready in about ten minutes and takes only 30-35 minutes to bake. So the whole dessert is done in about 45 minutes. And it certainly is DELICIOUS!
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I made a meal back in February for a friend recovering from hip-replacement surgery. I took them our favorite Amish Chicken and Noodles, Creamy Sweet Corn, a batch of my favorite Homemade Rolls, a Berry Tossed Salad and this lovely Blueberry Snack Cake. I kept the meal relatively simple because I was scheduled to make a meal the following day for some other folks at our church.
This Blueberry Snack Cake really hits the spot. While I used fresh blueberries because they are so readily available now, you can use frozen berries if you don’t thaw them before using in the recipe. The nice thing about this dessert is it can be made in advance. I made it earlier that day along with the salad leaving me time to make the rest of the meal later. But this dessert will easily freeze, if you don’t have time to make it the day you need it.
This delectable blueberry dessert is light and refreshing. I recommend it any time you need to take a dessert someplace….to potlucks, backyard barbecues, or holiday or company meals. It travels well so it’s also perfect to take on picnics! Enjoy.
Blueberry Snack Cake is soooo delicious!
This delectable dessert uses only 7 ingredients!
This blueberry dessert is light and refreshing.
We loved the texture of this cake. It wasn’t heavy and dense, but light and fluffy.
Here’s what I did.
I used these ingredients.
First, separate the eggs into two different bowls. After cracking the egg in halves, I tilt the egg in one hand and scrape the egg white out into a bowl with the forefinger of my left hand. I keep rotating the egg until all the egg white is out.
Place the egg yolks in one bowl and the egg whites in another; set aside.
In a large mixing bowl, combine unbleached flour and granulated sugar.
Stir or whisk to combine.
Cut in butter with a pastry blender.
Cut in butter until coarse crumbs form.
Measure out 3/4 cup of mixture for topping and set aside.
Add baking powder and egg yolks.
Add half-and-half.
Stir ingredients to combine.
Pour egg whites into a medium-sized mixing bowl. Beat egg whites with an electric mixer until soft peaks form – about 3-5 minutes.
Fold egg whites into cake batter mixture in bowl.
Stir ingredients until well combined.
Grease a 9×13″ glass baking dish. Add cake batter to baking dish.
Wash blueberries in colander.
Pat dry between layers of paper towels.
Sprinkle blueberries evenly over top of cake batter.
Sprinkle reserved 3/4 cup crumb topping evenly over top of the blueberries.
Bake at 350 degrees for 30-35 minutes, until cake is lightly golden brown on top and a toothpick inserted in center comes out clean. I baked the cake for 35 minutes.
Cool before cutting into bars to serve.
This cake is moist and so enjoyable to the palate.
If you need a quick and easy dessert recipe for unexpected guests and you have fresh blueberries on hand, this is a wonderful recipe to whip up. You probably have every thing else you need in your pantry or refrigerator!
Blueberries are so wonderful in dessert. Don’t have fresh? Frozen berries will work just as well, as long as you toss them onto the cake batter still frozen.
Here’s the recipe.
BLUEBERRY SNACK CAKE
(Recipe adapted from Taste of Home, Annual Recipes, 2004, pg. 227)
Blueberry Snack Cake
Equipment
- 1 9×13" glass baking dish
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 electric mixer
- 1 wooden spoon
- 1 colander
- 2 small bowls to separate eggs
- measuring cups
- measuring spoons
- 1 spatula
Ingredients
- 2 cups unbleached all-purpose flour (bleached flour toughens baked goods)
- 1 1/2 cups granulated sugar
- 1/2 cup salted butter cold (one stick)
- 1 tsp. baking powder
- 1 cup half-and-half
- 2 large eggs separated
- 2 cups blueberries washed (fresh or frozen–see note below)
Instructions
- Preheat oven to 350º.
- Grease a 9×13” baking dish and set aside.
- Wash blueberries in a colander.
- Set blueberries out on paper towels and pat dry; set aside.
- In two small bowls separate egg yolks from egg whites.
- Set aside.
- In a large mixing bowl, combine flour and granulated sugar.
- Cut in butter with a pastry blender until crumbly and coarse crumbs form.
- Measure out ¾ cup for topping; set aside.
- To remaining flour mixture, add baking powder, half-and-half and egg yolks.
- Mix well.
- In a separate bowl, beat egg whites until soft peaks form.
- This will take about 3-5 minutes.
- Fold egg whites into the batter.
- Pour mixture into prepared baking dish.
- Sprinkle blueberries over top of the batter in baking dish.
- Add reserved crumb mixture over top and sprinkle evenly over top of the blueberries.
- Bake at 350º for 30-35 minutes until cake is lightly golden brown and a toothpick inserted in center comes out clean.
- Cool before cutting into bars.
Notes
Recipe adapted from Taste of Home.
© Can’t Stay Out of the Kitchen
Nutrition
Seriously, you’ll be drooling over this fantastic cake.
If you’re a blueberry fan, you’ll rave over this amazing dessert.
Fresh blueberries keep this snack cake moist.
Blueberry Snack Cake will work with fresh or frozen blueberries. This quick and easy dessert is a sensational way to display them!
You may also enjoy these delicious recipes!
2 Comments
Linda Costa
June 9, 2024 at 11:16 am
I tried the blueberry snacking cake as described. I did not have half and half so I used coffee creamer. It came out perfectly and was gone in two days. My whole family loves it and can’t wait for me to make it again.
Teresa Ambra
June 9, 2024 at 8:06 pm
Hi Linda. So glad your family loved the recipe! You can use whole milk if you have to, but I like half-and-half because it makes the cake richer. I’m sure coffee creamer was the perfect substitute!