Easy Blueberry Snack Cake Recipes

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MELT IN YOUR MOUTH BLUEBERRY CAKE



Melt In Your Mouth Blueberry Cake image

This is a nice tender cake - one of my Mom's specialties from years ago. It is a great cake to take along to a picnic.

Provided by IRENED

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 13

½ cup butter
½ cup white sugar
¼ teaspoon salt
1 teaspoon vanilla extract
2 egg yolks
1 ½ cups all-purpose flour
1 teaspoon baking powder
⅓ cup milk
2 egg whites
¼ cup white sugar
1 ½ cups fresh blueberries
1 tablespoon all-purpose flour
1 tablespoon white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
  • Cream butter or margarine and 1/2 cup sugar until fluffy. Add salt and vanilla. Separate eggs and reserve the whites. Add egg yolks to the sugar mixture; beat until creamy.
  • Combine 1 1/2 cups flour and baking powder; add alternately with milk to egg yolk mixture. Coat berries with 1 tablespoon flour and add to batter.
  • In a separate bowl, beat whites until soft peaks form. Add 1/4 cup of sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into batter. Pour into prepared pan. Sprinkle top with remaining 1 tablespoon sugar.
  • Bake for 50 minutes, or until cake tests done.

Nutrition Facts : Calories 205.9 calories, Carbohydrate 29.2 g, Cholesterol 55 mg, Fat 8.8 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 5.2 g, Sodium 157.4 mg, Sugar 15.8 g

BLUEBERRY SNACK CAKE



Blueberry Snack Cake image

I love blueberries and have many recipes calling for them. One of my favorites is this quick dessert. I always freeze blueberries when they are in season so we can enjoy the summery flavor of this moist, tender cake all through the year. -Jill Evely, Wilmore, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 18 servings.

Number Of Ingredients 7

2 eggs, separated
2 cups all-purpose flour
1-1/2 cups sugar
1/2 cup cold butter, cubed
1 teaspoon baking powder
1 cup 2% milk
2 cups fresh or frozen blueberries

Steps:

  • Place egg whites in a small bowl; let stand until needed. Preheat oven to 350°., In a large bowl, mix flour and sugar; cut in butter until crumbly. Reserve 3/4 cup mixture for topping. Add baking powder, milk and egg yolks to remaining mixture; beat until blended. With clean beaters, beat egg whites until soft peaks form; fold into batter., Transfer to a greased 13x9-in. baking dish. Sprinkle with blueberries and reserved topping. Bake until golden brown and a toothpick inserted in center comes out clean, 30-35 minutes. Cool on a wire rack.

Nutrition Facts : Calories 185 calories, Fat 6g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 82mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.

SIMPLE BLUEBERRY CAKE



Simple Blueberry Cake image

Wild blueberries and a crunchy brown sugar and cinnamon topping flavour this easy cake. Enjoy it plain, or top each serving with lightly sweetened whipped cream or a scoop of ice cream.

Categories     Desserts & Sweets

Time 1h

Yield Serves: 12

Number Of Ingredients 12

1 cup ( 250 mL ) packed brown sugar
1 tsp ( 5 mL ) ground cinnamon
2 tbsp ( 30 mL ) melted butter
½ cup ( 125 mL ) butter, softened
1 cup ( 250 mL ) granulated sugar
2 eggs
1 tsp ( 5 mL ) vanilla
2 cups ( 500 mL ) all-purpose flour
2 tsp ( 10 mL ) baking powder
¾ tsp ( 4 mL ) salt
⅔ cup ( 170 mL ) milk (1%)
2 cups ( 500 mL ) wild, fresh or frozen blueberries

Steps:

  • Topping
  • Stir brown sugar and cinnamon together in small bowl. Add butter; stir until blended. Set aside.
  • Cake
  • Lightly grease and flour 9 x 13-inch (23 x 33 cm) baking pan. Set aside.
  • Beat butter and sugar in large bowl with electric mixer until blended. Add eggs and vanilla; beat until blended.
  • Stir flour, baking powder and salt together in medium bowl. Add a third of flour mixture to egg mixture; beat just until blended. Add half of milk mixture, beat just until blended. Continue alternating flour mixture and milk until both are incorporated into batter. Add blueberries; mix batter gently by hand just until combined. Spread batter into prepared baking pan. Sprinkle topping evenly over batter.
  • Bake in preheated 350˚F (180˚C) oven until toothpick inserted near centre of cake comes out clean, 40 to 45 minutes.

Nutrition Facts :

ALICE'S EASY BLUEBERRY CAKE



Alice's Easy Blueberry Cake image

This is a delicious and easy blueberry cake to make with things that are usually on hand. My grandmother passed this down to me and now I make it with my kids.

Provided by JLI1108

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 45m

Yield 16

Number Of Ingredients 12

2 ½ cups all-purpose flour
1 ½ cups white sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
½ cup vegetable oil
2 eggs, beaten
2 teaspoons vanilla extract
2 cups fresh blueberries
2 teaspoons all-purpose flour, or as needed
2 tablespoons butter, melted
2 tablespoons white sugar, or more to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking dish.
  • Sift 2 1/2 cups flour, 1 1/2 cup sugar, baking powder, and salt together in a bowl. Add milk, vegetable oil, eggs, and vanilla extract; mix into a semi-thick batter.
  • Toss blueberries with about 2 teaspoons flour in a separate bowl; fold into batter. Pour batter into prepared baking dish.
  • Bake in the preheated oven until cake is lightly browned, 25 to 30 minutes. Brush melted butter on top of cake and sprinkle with about 2 tablespoons sugar. Continue to bake until golden brown and a toothpick inserted in the center comes out clean, 5 to 10 more minutes.

Nutrition Facts : Calories 253.3 calories, Carbohydrate 39.2 g, Cholesterol 28.3 mg, Fat 9.5 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 2.2 g, Sodium 262.6 mg, Sugar 23 g

BLUEBERRY SNACK CAKE



Blueberry Snack Cake image

I love blueberries and I love this simple little snack cake. I hope you will too. This is quick, moist and soooo yummy.

Provided by keen5

Categories     Dessert

Time 50m

Yield 15-18 serving(s)

Number Of Ingredients 7

2 cups all-purpose flour
1 1/2 cups sugar
1/2 cup cold butter or 1/2 cup margarine
1 teaspoon baking powder
1 cup milk
2 eggs, separated
2 cups blueberries, fresh or frozen (If using frozen, do not thaw before adding to the batter)

Steps:

  • In a mixing bowl, combine flour and sugar.
  • Cut in butter until crumbly.
  • Set aside 3/4 cup for topping.
  • Add the baking powder, milk and egg yolks to remaining mixture; mix well.
  • Beat egg whites until soft peaks form; fold into batter.
  • Pour into a greased 13" x 9" x 2" baking dish.
  • Sprinkle with blueberries and reserved crumb mixture.
  • Bake at 350 degrees for 30-35 minutes or until golden brown and a toothpick inserted near the center comes out clean.

Nutrition Facts : Calories 223.7, Fat 7.6, SaturatedFat 4.5, Cholesterol 43.4, Sodium 96.4, Carbohydrate 36.5, Fiber 0.9, Sugar 22, Protein 3.3

EASY BLUEBERRY CAKE



Easy Blueberry Cake image

This is a lovely recipe ideal for beginners.

Provided by Corlynne O'Sullivan

Time 1h15m

Yield Makes 1 cake

Number Of Ingredients 7

1 cup white sugar
1 cups softened butter
2 eggs
2 cups flour
1tbs cinnamon
1/2 tbs salt
10 ooz baking powder

Steps:

  • Preheat the oven to 180 degrees and line or grease the tin. Start by creaming the butter with the sugar until light and fluffy
  • Beat the eggs and add to the creamed sugar and butter, stirring with a wooden spoon continuously.
  • The flour sifted with salt, baking powder and cinnamon must slowly be combined into the mixture.
  • Now add your blueberries to the mixture.
  • Add your mixture to the tin and allow bake for 45 - 50 minutes.
  • Allow to cool and optionally you can garnish with clotted cream and/or blueberry compote.

BLUEBERRY DATE BARS



Blueberry Date Bars image

This recipe makes about 16 bars, depending on how large you make your slices, so cut them into the size that you want for your family. Cutting 4 rows each way to get 16 bars is usually the perfect size snack for myself and my kids (though sometimes I eat two at once!).

Provided by Amy Palanjian

Categories     Snack

Time 42m

Number Of Ingredients 10

1 cup medjool dates ((pitted))
1/2 cup rolled oats
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoon ground flaxseed
2 tablespoon sesame seeds
3 large eggs
1/2 cup almond butter
1 teaspoon vanilla extract
3/4 cup blueberries

Steps:

  • Place the dates in a bowl, cover with water, and soak for 1 hour. Drain, pat dry, and remove pits.
  • Preheat the oven to 350 degrees F and grease an 8x8-inch square baking pan.
  • Place the oats into the bowl of a food processor and grind into a coarse flour, like the texture of instant oats. Add the baking powder, salt, flaxseeds, sesame seeds, eggs, almond butter, vanilla, and dates. Process until smooth, about 15-30 seconds.
  • Pour into the prepared pan and smooth with a spatula.
  • Sprinkle the blueberries over the top and press gently into the batter.
  • Bake for 32-35 minutes or until a cake tester inserted into the center of the pan comes out cleanly. Cover with foil for the last 10 minutes of baking to prevent the edges from browning too deeply.
  • Remove from oven and let cool completely on a wire rack before slicing.

Nutrition Facts : ServingSize 1 bar, Calories 109 kcal, Sugar 7 g, Sodium 66 mg, Fat 6 g, SaturatedFat 1 g, Carbohydrate 12 g, Fiber 2 g, Protein 3 g, Cholesterol 37 mg, UnsaturatedFat 5 g

EASY BLUEBERRY CAKE



Easy Blueberry Cake image

This cake is so good and moist you will make it all the time! You can also change the kind of cake and filling to make an unlimited choice of cakes. This one is French vanilla cake mix with Blueberry pie filling but you can also choose from: Devil's food cake mix with Cherry pie filling, Spice Cake mix with Apple pie filling, Cherry Chip cake mix with Cherry pie filling or anything you can think of.

Provided by Mika G.

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 4

1 (18 1/2 ounce) French vanilla cake mix
1 (21 ounce) can blueberry pie filling
2 eggs
1 teaspoon cinnamon

Steps:

  • Combine all ingredients in a mixing bowl. (don't worry about the directions on the cake mix box, just follow these directions).
  • Mix very thoroughly with a spoon.
  • Pour into a greased and floured bundt pan.
  • Bake at 350 for 35-40 minutes.
  • I usually put a powdered sugar and milk glaze on top.

SIMPLE BLUEBERRY CAKE



Simple Blueberry Cake image

Make this simple blueberry cake recipe! This blueberry cake is tender and delicious, loaded with blueberries, and not too sweet. It's naturally sweetened and whole grain as written, too (check recipe notes for more flour options). Recipe yields one 9-inch round cake, enough for 8 slices.

Provided by Cookie and Kate

Categories     Cake

Time 55m

Number Of Ingredients 13

1 ¾ cups plus 1 teaspoon white whole wheat flour or regular whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
¼ teaspoon ground cinnamon
½ cup maple syrup or honey
6 tablespoons melted butter
2 eggs, preferably at room temperature
⅔ cup buttermilk*
2 teaspoons vanilla extract
3 cups blueberries, fresh (1 ½ pints) or frozen, divided
1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top
Optional serving suggestions: Vanilla ice cream, Greek yogurt or whipped cream

Steps:

  • Preheat the oven to 400 degrees Fahrenheit. Line the base of a 9-inch springform pan with parchment paper cut to fit inside. Butter the sides of the pan to prevent the cake from sticking.
  • In a large mixing bowl, combine 1 ¾ cups of the flour with the baking powder, baking soda, salt and cinnamon. Stir them together with a whisk.
  • In a medium mixing bowl, combine the maple syrup and butter and beat together with a whisk. Add the eggs and beat well, then add the buttermilk and vanilla. Mix well. (If the butter solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts, then stir again.)
  • Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). In a small bowl, toss 2 cups of the blueberries with the remaining 1 teaspoon flour (this helps prevent the blueberries from sinking to the bottom). Gently fold the blueberries into the batter. The mixture will be thick, but don't worry.
  • Pour the batter into the prepared pan. Distribute the remaining blueberries on top, focusing them more toward the center of the cake. Sprinkle the top of the blueberries with the turbinado sugar.
  • Bake for 34 to 38 minutes, until the cake is golden on top and a toothpick inserted into the center comes out clean (blueberry bits aside). Place the cake on a cooling rack to cool. Before releasing the springform sides, you might need to run a butter knife along the outer edge of the cake to loosen it from the pan.
  • Serve as desired. Store leftover cake covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Or, freeze leftover cake for up to 3 months.

Nutrition Facts : ServingSize 1 slice of cake, Calories 291 calories, Sugar 20.4 g, Sodium 269.1 mg, Fat 11.4 g, SaturatedFat 6.3 g, TransFat 0 g, Carbohydrate 43.8 g, Fiber 4.2 g, Protein 6.2 g, Cholesterol 71.6 mg

BLUEBERRY SNACK CAKE



Blueberry Snack Cake image

This recipe was published in a local paper during the Plymouth Blueberry Festival a few years back. Its good and easy.

Provided by Kathie Carr

Categories     Cakes

Time 45m

Number Of Ingredients 7

2 c flour
1 1/2 c sugar
1/2 c butter, cold
1 tsp baking powder
1 c milk
2 eggs, separated
2 c blueberries, fresh or frozen

Steps:

  • 1. Preheat oven to 350 degrees. Grease a 9 by 13 inch baking pan and set aside. In a mixing bowl, combine flour and sugar. Cut in butter until crumbly. Set aside 3/4 cup for topping. Add the baking powder, milk and egg yolks to remaining mixture; mix well.
  • 2. Beat egg whites until soft peaks form. Gently fold egg whites into batter. Pour into a greased baking dish. Sprinkle with blueberries and reserved crumb mixture.
  • 3. Bake at 350 degrees for 30-35 minutes or until golden brown and a toothpick inserted near the center comes out clean.

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