Blueberry Snack Cake
"When I lived at home with my family, we would make this snack cake a lot. We always had blueberries stored in the freezer from summer berry-picking season. This recipe is very sweet but well worth the carbs! Please note this cake batter spreads out thin and does not rise much at all once baked. It is not meant to do so. Also, please note that the glaze is optional per your sweet tooth preference. It could also be halved for those who prefer less sweetness."
photo by mailbelle
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
15
ingredients
- 1 cup flour
- 1⁄4 teaspoon salt
- 2⁄3 cup sugar
- 1 1⁄4 teaspoons baking powder
- 1⁄2 teaspoon cinnamon, ground
- 1⁄3 cup shortening
- 1 egg
- 1⁄2 cup milk
- 1 cup blueberries
- 1 cup powdered sugar
- 1⁄4 teaspoon salt
- 2 tablespoons milk, warmed
directions
- Preheat oven to 350 degrees.
- Combine first eight ingredients.
- Gently fold blueberries into batter.
- Spread batter into a greased 13 x 9-inch baking pan.
- Bake for 25-30 minutes or until top of cake is lightly golden.
- For optional glaze, combine last three ingredients (powdered sugar, salt and warm milk). Blend until smooth and drizzle over warm cake.
- Slice cake into 2-inch pieces and serve warm.
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Reviews
-
This didn't really work too well for me. Made it exactly by the recipe, and as I was making it I'm thinking to myself, "This doesn't look like enough batter." It barely covered the bottom of the baking pan and subsequently came out very flat. My baking powder is fresh, so that's not the problem. Also, it was waaaaay too sweet for my tastes, and I love sweets. Wish I'd had better results. Made for My-3-Chefs 2008.
RECIPE SUBMITTED BY
<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years. We have a beautiful 5-year-old daughter and a 3-year-old son. I am amazed at how quickly our kids are growing and developing. I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc. With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed. I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive. I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p>
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