Blueberry Snack Cake

Blueberry Snack Cake

"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"
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Ingredients

40 m servings
Serving size has been adjusted!
Original recipe yields 15 servings

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Directions

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  1. In a mixing bowl, combine flour and sugar. Cut in butter until crumbly. Set aside 3/4 cup for topping. Add the baking powder, milk and egg yolks to remaining mixture; mix well. Beat egg whites until soft peaks form; fold into batter.
  2. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with blueberries and reserved crumb mixture. Bake at 350 degrees F for 30-35 minutes or until golden brown and a toothpick inserted near the center comes out clean.

Footnotes

  • If using frozen blueberries, do not thaw before adding to batter.

Reviews

Read all reviews 25
  1. 35 Ratings

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Most helpful positive review

This was nice and easy to make. The only addition that I made was to sprinkle some cinnamon and sugar on top. I made this this morning, and it was all gone by noon. I had to bake the cake for an...

Most helpful critical review

I used this recipe because of the overwhelming number of good reviews and I had all the ingredients on-hand. First, this took MUCH, much longer than the posted 35 minutes. I had to remove it at...

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This was nice and easy to make. The only addition that I made was to sprinkle some cinnamon and sugar on top. I made this this morning, and it was all gone by noon. I had to bake the cake for an...

I used this recipe because of the overwhelming number of good reviews and I had all the ingredients on-hand. First, this took MUCH, much longer than the posted 35 minutes. I had to remove it at...

i made this cake for my cooking exam in school and everyone loved it! i would reduce the blueberries by about 75g unless you really want them and reduce the sugar by about 50g.. the cooking was ...

This cake was easy, and so moist and delicious without being over-sweet. A great use for blueberries. I added some cinnamon to the topping, which was very nice. I had to bake this for nearly 45 ...

Delicious when just hot out of the oven. I would recommend letting this bake for at least the 35 minutes, since it's very moist.

This was okay, but nothing special. It was just like a blueberry muffin spread in a 13x9 pan. I felt like the batter was lacking a little something. I might try it again with a little lemon z...

Similar to a blueberry buckle without the blueberries mixed in. The batter is a little bland. I thought about adding some lemon zest, but stuck with the recipe as written. I am not sure about...

I made this to take to a family potluck, and cut it in bite sized squares. Tastes more like a muffin than a cake. Definitely takes more than the 30 - 35 minutes to bake. Not overly sweet. Ov...

I made this for my moms birthday breakfast and it disapeared! It was so great, best cake I have ever made! Really moist and not to sweet, really good warm with butter.

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