This blueberry snack cake recipe, using fresh or frozen blueberries, is a great summer dessert. It's baked with a buttery cinnamon-spiced topping.
Ingredients:
- 1/4 cup butter, room temperature
- 3/4 cup sugar
- 1 egg
- 2 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 cups fresh or frozen blueberries, rinsed
- .
- Topping :
- 1/4 cup butter, room temperature
- 1/2 cup sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
Preparation:
Cream 1/4 cup butter with 3/4 cup sugar; add egg and beat well. Into a medium bowl sift together 2 cups flour, baking powder, and salt. Add sifted dry ingredients to butter mixture alternately with 1/2 cup milk, beating until smooth.
Fold in blueberries. Pour into a greased 9-inch square baking pan.
For topping, combine topping ingredients and blend well to form crumbs.
Sprinkle topping crumbs over batter. Bake at 375° for 35 minutes.
Sprinkle topping crumbs over batter. Bake at 375° for 35 minutes.
More Blueberry Recipes
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Very Blueberry Muffins
Blueberry Ricotta Pancakes
Blueberry Upside-Down Cake
Blueberry Pancakes
Fresh Blueberry Pie
Blueberry Buttermilk Pancakes
Blueberry Pie
Blueberry Yogurt Cake
Blueberry Cobbler
Blueberry Bundt Cake
Easy Blueberry Crumb Cake
Blueberry Bread
Blueberry Buns With Vanilla Icing
Blueberry French Toast Casserole
Blueberry Snack Cake
Blueberry Jam
Blueberry Pies
Blueberry Recipes
Blueberry Cake Recipes
Blueberry Muffins & Breads
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