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Blueberry Snack Cake | Can't Stay Out of the Kitchen | this lovely 7-ingredient #dessert is light & refreshing. It's filled with #blueberries & can be whipped up & on the table in 45 minutes. It's perfect for picnics, potlucks, backyard BBQs, or even #tailgating parties. #cake #BlueberryDessert #BlueberrySnackCake

Blueberry Snack Cake

Teresa Ambra
If you enjoy blueberries, you're sure to enjoy this light, moist and refreshing Blueberry Snack Cake recipe. It uses only 7 ingredients and can be table ready in about 45 minutes. It's perfect for picnics, potlucks and backyard barbecues since it travels and freezes well. Everyone will love this fantastic dessert and you'll go home with an empty pan!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Cake/Dessert
Cuisine American
Servings 18
Calories 195 kcal

Equipment

  • 1 9x13" 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 9x13” 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

NOTE: If using frozen blueberries, do NOT thaw before using in recipe.
 
Recipe adapted from Taste of Home.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 195kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 39mgSodium: 86mgPotassium: 55mgFiber: 1gSugar: 19gVitamin A: 244IUVitamin C: 2mgCalcium: 38mgIron: 1mg
Keyword blueberries, cake, dessert
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