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

Blueberry Snack Cake Recipe

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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
Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES: 15-18 servings


  • 2 cups 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.


  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

Sweet White Wine

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

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Reviewed Sep. 17, 2014

"I made this recipe 9/17/14 and I did make adjustments to this recipe by adding 1 tsp.

of salt, 1-1/2 tsp. ground cinnamon and 1/2 tsp. nutmeg to the flour and baking powder.
I sifted the flour, baking powder, salt, cinnamon and nutmeg together. I then added the sugar to sifted dry ingredients. I used a pastry blender to cut in the cubed butter. I did use 1 cup of crumbs for the topping and used a greased and floured 13x9x2" baking pan. I baked
the cake at 40 minutes baking time to allow the cake to FULLY bake! It tested done with a cake tester after the 40 minutes baking time was up. I'd used whole milk this time and did not sour it! Using soured milk or buttermilk does work well for me, though! Thank you, Jill
Evely, for sharing this recipe with Taste of Home! This recipe was very simple to prepare and I have printed it out so that I have it accessible to make again! This cake IS a GREAT way to use blueberries and I had the blueberries available! I also added 1 tsp. of lemon extract to the batter! delowenstein"

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."

Reviewed Sep. 9, 2013

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

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."

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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