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Blueberry Snack Cake

User Rating 5 Star Rating (2 Reviews)

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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.

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User Reviews

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 5 out of 5
Nice!, Member rvermar

Makes a nice cake, but I, too, had to bake for 20 extra minutes in order for the center to bake through. Maybe putting it in a 13x9 pan might help. The center domed up quite a bit. Batter is very thick, I added 2T orange juice to loosen it up a bit. Serve it with ice cream or whipped topping.

2 out of 2 people found this helpful.

See all 2 reviews

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