Total Time
40mins
Prep 10 mins
Cook 30 mins

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.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Combine first eight ingredients.
  3. Gently fold blueberries into batter.
  4. Spread batter into a greased 13 x 9-inch baking pan.
  5. Bake for 25-30 minutes or until top of cake is lightly golden.
  6. For optional glaze, combine last three ingredients (powdered sugar, salt and warm milk). Blend until smooth and drizzle over warm cake.
  7. Slice cake into 2-inch pieces and serve warm.
Most Helpful

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.

mailbelle June 23, 2008