Print Options

 
 
 
 Print
Blueberry Snack Cake Recipe

Blueberry Snack Cake Recipe

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. YIELD:15-18 servings

Ingredients

  • 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

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.

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.

Wine Pairings

Sweet White Wine

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