Fresh Blueberry Snack Cake Recipe Is Extra Moist & Delicious (8 Ingredients) by Donna John

Blueberries are in abundance at my local grocery store and farmers market. It's hard to resist buying pints of blueberries when they're juicy, plump and summer fresh. Instead of making my usual blueberry muffins, I decided to try a blueberry snack cake recipe. The blueberry cake batter was quick and easy to prepare and baked into a moist, not-too-sweet, delicious cake that was wonderful for breakfast, as a snack and for dessert after dinner.

You only need eight simple ingredients that you probably already have to prepare this from-scratch cake recipe. Here is what you need to gather: butter, granulated sugar, eggs, vanilla extract, flour (all-purpose or gluten-free), baking powder, milk and fresh blueberries. The cake mixes up in minutes and smells amazing as it bakes in the oven. Check out the health benefits of blueberries.

Not only did this cake satisfy everyone's sweet tooth, but we also got the health benefits of blueberries. This snack cake recipe will be printed out and put into my recipe binder for sure.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 to 45 minutes
Total Time: 50 to 55 minutes
Servings: 9

Ingredients

• 1/2 cup (1 stick) butter
• 3/4 cup granulated sugar
• 2 eggs
• 2 teaspoons vanilla
• 2 cups flour (all-purpose or gluten-free 1:1 flour)
• 2 teaspoons baking powder
• 1 cup milk
• 1 1/2 cups blueberries (fresh or frozen)

Here's how to make it: 

1. Cream together the butter and sugar with an electric mixer until light and fluffy.
   
2. Add the eggs and beat well.
   
3. Add the vanilla extract.
   
4. In a mixing bowl, whisk together the flour and baking powder. (For a gluten-free cake, use gluten-free flour.)
   
5. Add half of the flour and mix. Add half of the milk and mix. Add the remaining flour and milk and mix to combine.
   
6. Toss the blueberries with a bit of flour. (You can use fresh or frozen blueberries. If you use frozen blueberries, your cake may turn a purple color.)
   
7. Gently fold the blueberries into the batter.
   
8. Spread the batter into a buttered 9x9-inch baking pan.
   
9. Bake in a preheated 325-degree F oven for about 40 to 45 minutes, or until a toothpick comes out clean.
   
10. Remove and cool before serving. Store the cake in an airtight container or cover the cake pan tightly with plastic wrap.
    

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