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Blueberry Snack Cake Recipe
Blueberry Snack Cake Recipe photo by Taste of Home

Blueberry Snack Cake Recipe

Read Reviews (17)
4.7 17
Publisher Photo
I love blueberries and have many recipes calling for them. One of my favorites is this quick dessert. I always freeze blueberries when they are in season so we can enjoy the summery flavor of this moist, tender cake all through the year. -Jill Evely, Wilmore, Kentucky
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES:15-18 servings
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES: 15-18 servings

Ingredients

  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1-1/2 cups sugar
  • 1/2 cup cold butter, cubed
  • 1 teaspoon baking powder
  • 1 cup milk
  • 2 eggs, separated
  • 2 cups fresh or frozen blueberries

Nutritional Facts

1 serving (1 piece) equals 185 calories, 6 g fat (4 g saturated fat), 39 mg cholesterol, 88 mg sodium, 30 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a large bowl, combine flour and sugar. Cut in butter until crumbly; set aside 3/4 cup for topping. Beat in the baking powder, milk and egg yolks to remaining mixture until well combined. Beat egg whites until soft peaks form; fold into batter.
  2. Pour into a greased 13-in. x 9-in. baking dish. Sprinkle with blueberries and reserved crumb mixture. Bake at 350° for 30-35 minutes or until golden brown and a toothpick inserted near the center comes out clean. Yield: 15-18 servings.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Blueberry Snack Cake in Taste of Home August/September 2003, p33

Nutritional Facts

1 serving (1 piece) equals 185 calories, 6 g fat (4 g saturated fat), 39 mg cholesterol, 88 mg sodium, 30 g carbohydrate, 1 g fiber, 3 g protein.

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Blueberry Snack Cake(17)

AVERAGE RATING
   (20)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Nov. 26, 2013

This is one of our favorites. It has a great flavor and is moist. We like to keep it in the fridge and eat it cold.

MY REVIEW
Reviewed Sep. 9, 2013

I substituted buttermilk for the regular milk, and we all enjoyed it. Will be making this one again!

MY REVIEW
Reviewed Jul. 10, 2012

I make this cake frequently, and my daughter, who is not a blueberry lover, requested it for her birthday!!

MY REVIEW
Reviewed Jul. 2, 2012

I have been making this recipe for years and everyone loves it. This year for an early 4th of July party I picked raspberries from my garden and put them in with the blueberries-it came out more pink & purple than red, white and blue-but it was still festive, delicious & gone in a flash. Can't go wrong with fresh or frozen berries and I always have the ingredients on hand which makes this a snap. I take about a cup of the cake mix out for the topping-it's a keeper.

MY REVIEW
Reviewed Aug. 17, 2011

Used our freshly picked blueberries & this was perfect. As others have posted, warm & fresh from the oven is the best part! Although I am still liking it the next day. Very moist. Also agree that the topping is not streusel-crunchy, but still works.

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