Blueberry Cake Squares
Sweet blueberry cake squares feature a tender crumb with bursts of fresh blueberries, perfect for brunches, picnics, or a delightful dessert for berry lovers.
Ingredients
Instructions
- Sift together flour, baking powder, and salt; set aside.
- Cream together shortening and 1 1/2 cups sugar in a bowl until light and fluffy, using an electric mixer at medium speed.
- Add egg yolks and vanilla; beat until light and fluffy.
- Gradually add the sifted dry ingredients to the creamed mixture, alternating with milk, and mix until just combined.
- Toss blueberries with 1 tablespoon of flour to coat, then gently fold into the batter.
- Pour batter into a greased or parchment-lined baking pan.
- Bake in a preheated oven at 350°F (175°C) for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before cutting into squares and serving.
Tips & Substitutions
For a lighter texture, ensure your shortening is at room temperature before creaming. You can substitute half of the all-purpose flour with whole wheat for a nuttier flavor. If fresh blueberries are unavailable, frozen ones can be used; just do not thaw them before adding to the batter. Consider drizzling a bit of lemon glaze on top for an added zing.
Serving Suggestions
These Blueberry Cake Squares are delightful on their own but can be enhanced with a dollop of whipped cream or a scoop of vanilla ice cream. They pair beautifully with a cup of tea or coffee. For a festive twist, serve them alongside Light Egg Nog during the holidays for a delicious contrast.
Storage & Reheating
Store any leftover Blueberry Cake Squares in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. To reheat, simply place squares in the microwave for 10-15 seconds or enjoy them cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Cake Squares contains roughly 614 calories, with 6g protein, 85g carbohydrates, and 29g fat. It is an excellent source of calcium (31% of the Daily Value) and iron (25% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 920mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries can be used in this recipe. Just toss them directly into the batter without thawing to prevent them from bleeding into the cake. This will help maintain the beautiful color and flavor of the blueberries in your cake squares.
How can I make this recipe gluten-free?
To make this Blueberry Cake Squares recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend designed for baking. Ensure that all other ingredients, such as baking powder and sugar, are also gluten-free. Adjust baking time slightly as needed.
What can I serve with Blueberry Cake Squares?
These cake squares pair well with fresh fruit, whipped cream, or even a scoop of yogurt for a balanced dessert. For a fun twist, consider serving them with Shredded Au Gratin Potatoes for a savory-sweet combo at brunch gatherings.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).