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Blueberry Snack Cake

Total Time

Prep: 10 min. Bake: 30 min.

Makes

18 servings

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

Ingredients

  • 2 eggs, separated
  • 2 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1/2 cup cold butter, cubed
  • 1 teaspoon baking powder
  • 1 cup 2% milk
  • 2 cups fresh or frozen blueberries

Directions

  1. Place egg whites in a small bowl; let stand until needed. Preheat oven to 350°.
  2. In a large bowl, mix flour and sugar; cut in butter until crumbly. Reserve 3/4 cup mixture for topping. Add baking powder, milk and egg yolks to remaining mixture; beat until blended. With clean beaters, beat egg whites until soft peaks form; fold into batter.
  3. Transfer to a greased 13x9-in. baking dish. Sprinkle with blueberries and reserved topping. Bake until golden brown and a toothpick inserted in center comes out clean, 30-35 minutes. Cool on a wire rack.
Editor's Note
If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutrition Facts

1 piece: 185 calories, 6g fat (4g saturated fat), 35mg cholesterol, 82mg sodium, 30g carbohydrate (19g sugars, 1g fiber), 3g protein.

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