Blueberry Snack Cake

keen5's Note:

I love blueberries and I love this simple little snack cake. I hope you will too. This is quick, moist and soooo yummy.

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Servings: 15

• 2 cups all-purpose flour
• 1 ½ cups sugar
• ½ cup cold butter or ½ cup margarine
• 1 teaspoon baking powder
• 1 cup milk
• 2 eggs , separated
• 2 cups blueberries , fresh or frozen (If using frozen, do not thaw before adding to the batter)

Directions:

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

Reviews

[CurlieGirlie]

This was the best blueberry cake I have ever had! It was moist and delicious! I made a few changes as others had suggested. I used 1 cup of brown sugar and 1/2 cup of white. I also used only 1 1/2 cups of frozen blueberries and added some cinnamon to the crumb mixture for the topping. Definitely a keeper!

[Ling135]

This is a great cake. The batter looked small in volume for a 9x13 cake and rose to just barely over an inch (perfect for snacking). I would bake in a brownie pan next time for a higher cake. The flavour was sweet but not overly so. I made the following modifications based on my experience, as well as the other reviewer comments: used 1 cup white sugar + 1/2 cup loose brown sugar, 1% milk, unsalted butter, 1/2 tsp salt, 1 tsp vanilla, 1 cup frozen blueberries. I used my mini chopper to cut in the butter (in 2 equal batches) which sped up the preparation time. This is a dangerous recipe for midnight snacking---there might not be any left to eat with your breakfast coffee!

[ihvhope]

What's not to love about this wonderful snack cake. I made the cake with fresh Vermont blueberries and boy did they stand out in this cake. I love this recipe because it's not too sweet and there isn't anything competing with the blueberries. We were supposed to eat the cake for dessert but my hubby couldn't wait. He plowed into it right out of the oven. This cake is delicious hot!! Hopefully we'll get the chance to taste it at room temp, but I'm not holding my breath.