Description
This blueberry snack cake is a delicious and moist treat, perfect for any occasion.
Ingredients
- All-purpose flour – 1 ½ cups (190 g)
- Granulated sugar – ¾ cup (150 g)
- Baking powder – 2 teaspoons
- Baking soda – ½ teaspoon
- Salt – ¼ teaspoon
- Unsalted butter – ½ cup (113 g), softened
- Eggs – 2 large
- Vanilla extract – 1 teaspoon
- Buttermilk – ½ cup (120 ml)
- Fresh blueberries – 1 cup (150 g), plus extra for garnish
- Powdered sugar – for dusting (optional)
Instructions
- Preheat the oven: Begin by preheating your oven to 350°F (175°C). Grease an 8-inch square baking pan or line it with parchment paper for easy removal.
- Prepare the dry ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- Cream the butter: In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until creamy and smooth, about 1-2 minutes.
- Add eggs and vanilla: Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract until combined.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
- Fold in blueberries: Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
- Pour into the pan: Pour the batter into the prepared baking pan, smoothing the top with a spatula. Sprinkle a few extra blueberries on top for added color.
- Bake the cake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the cake: Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Serve: Once cooled, dust the top with powdered sugar if desired. Cut into squares and serve on a plate, garnished with a few fresh blueberries. Enjoy this delightful blueberry snack cake as a perfect treat for any occasion!
Notes
- For an extra burst of flavor, consider adding a teaspoon of lemon zest to the batter.
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Serve with whipped cream or a scoop of vanilla ice cream for a delicious dessert option.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Blueberry Snack Cake, dessert, baking, cake