Blueberry Snack Cake
Total TimePrep: 10 min. Bake: 30 min.
- 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
- Place egg whites in a small bowl; let stand until needed. Preheat oven to 350°.
- 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.
- 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 NoteIf using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutrition Facts1 piece: 185 calories, 6g fat (4g saturated fat), 35mg cholesterol, 82mg sodium, 30g carbohydrate (19g sugars, 1g fiber), 3g protein.
Follow along as we show you how to make these fantastic recipes from our archive.
Jul 18, 2018
Nice change from really icing coated Blueberry breakfast cakes or desserts.
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 bakedthe 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, JillEvely, 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
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.
Sep 9, 2013
I substituted buttermilk for the regular milk, and we all enjoyed it. Will be making this one again!
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.
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.
Jun 12, 2011
This cake is delicious! Light and not too sweet - perfect for summer! Definately a keeper.
May 2, 2011
Not half bad really - the topping was not struessely like I thought it should be, but still very yummy! I liked the fact that it didn't have any odd ingredients - extremely easy to make! I will only make when I am having company, though, because it is does not store very well. Perfect right out of the oven, not so perfect 2 days later! haha
Apr 5, 2010
I LOVE THIS RECIPE!!!!!!!!!!
Oct 18, 2009
I made this recipe about 2 months agowith local blueberries, andit was good warm and cold. excellent recipe!