Blueberry Snack Cake
A moist and flavorful blueberry snack cake with a tender crumb, perfect for teatime or casual gatherings, featuring fresh blueberries and a sweet crumb topping.
Ingredients
Instructions
- In a mixing bowl, combine flour and sugar.
- Cut in cold butter until crumbly; set aside 3/4 cup for topping.
- Add baking powder, milk, and egg yolks to the remaining mixture; mix well.
- Beat egg whites until soft peaks form; fold into batter.
- Pour batter into a greased 13 x 9 x 2-inch baking dish.
- Sprinkle blueberries and reserved crumb mixture on top.
- Bake at 350°F (175°C) for 30 to 35 minutes or until golden brown and a toothpick inserted near the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your eggs are at room temperature before beating the whites. If you prefer a healthier option, consider using whole wheat flour instead of all-purpose flour. You can also substitute half the sugar with a natural sweetener like honey or maple syrup for a different flavor profile. Adding a teaspoon of vanilla extract can enhance the sweetness and aroma.
Serving Suggestions
This Blueberry Snack Cake is delightful on its own, but you can elevate it by serving it warm with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with a cup of tea or coffee for a perfect afternoon snack. Consider serving alongside fresh fruit or a light salad for a balanced meal.
Storage & Reheating
To store leftovers, cover the cake tightly with plastic wrap or aluminum foil and keep it in the refrigerator for up to 3 days. For longer storage, freeze individual pieces in an airtight container for up to 2 months. When ready to enjoy, thaw at room temperature or reheat in the microwave for 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Snack Cake contains roughly 127 calories, with 3g protein, 26g carbohydrates, and 2g fat. It is a good source of vitamin C (10% 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, you can use frozen blueberries in this recipe. Just make sure to do not thaw them before adding to the batter to prevent excess moisture. Tossing them in a little flour before folding them in can also help keep them from sinking in the batter.
What can I use instead of eggs?
For a vegan version, you can substitute the eggs with flaxseed meal or applesauce. Use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg. Alternatively, 1/4 cup of unsweetened applesauce can replace one egg. Keep in mind this may slightly alter the texture of the cake.
How do I know when the cake is done baking?
The cake is done when it turns golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. Baking times can vary, so start checking at the 30-minute mark to prevent overbaking.
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).