Delicious Blueberry Snack Cake is a quick and tasty recipe you can make from fresh or thawed berries. This is an amazing recipe you'll make again and again.
Blueberry Snack Cake happened quite by accident one year at our house. Now it's a summertime staple. When we pick berries, we tend to get a little overzealous.
Especially with blueberries. It's just that blueberry picking is so darn easy to do, even the kids have fun with it. So it's not uncommon for us to come home with several pounds (yes pounds, not pints) of blueberries!
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- Pinch of salt
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1 cup sugar
- 1 tablespoon lemon zest
- 2 large eggs, at room temperature
- ½ cup buttermilk, at room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 pint blueberries
- Preheat oven to 375-degrees. Lightly cover an 8-inch square baking pan with cooking spray.
- In a large bowl, sift together the flour, baking powder and salt together.
- In the bowl of an electric mixer, beat butter, sugar and zest on medium high until light, about 4 minutes. Add the eggs one at a time, scraping down sides of bowl as you go.
- In another bowl, mix buttermilk and vanilla. Beat a third of flour mixture into butter mixture until nearly combined, then beat in half of buttermilk mixture. Repeat, ending with last third of flour mixture; beat until just combined. Stir in lemon juice.
- Spread batter evenly in prepared pan and sprinkle blueberries on top, pressing down lightly. The blueberries will sink slightly as the cake cooks.
- Bake until a toothpick inserted into center of cake comes out clean, 50 to 55 minutes. Let cool completely in pan on a wire rack.
You can serve this cake just as it is, or for a real treat, with a dollop of fresh homemade whipped cream. That’s Mr. Juggling Act’s favorite way to eat it. My mother-in-law loves a piece of this blueberry snack cake with a cup of tea. However you enjoy it, it’s sure to be a hit with the whole family.