Sweet, buttery cake, filled with juicy blueberries is perfect for breakfast, for snacks, for dessert, for any excuse, or no excuse at all.
This cake requires no glaze, no icing, no special topping, nothing else is necessary. It is one of the simplest cakes you can make with just six easy ingredients and it comes together in very little time.
The cake reminds me of coffeecake in texture, but it is much lighter than the typical heavier streusel versions. You’re welcome to glaze it or dust it with sugar before serving, but this cake truly stands alone.
For a fancier dessert, I’ve topped it with Vanilla Bean Whipped Cream, but it is served (and snacked on) plain more of the time.
In the mood for something rich and chocolatey? Check out the Cold Chocolate Snack Cake and consider yourself warned. No one has ever had just one sliver. (There’s a reason we leave the knife in the pan with the cake!)
If you’re more of a cheesecake lover, these bite-size Caramel Swirl Cheesecake Cupcakes are irresistible!
Check out all of the Gluten Free Dessert Recipes on this website!
Blueberry Snack Cake
Ingredients
- 3 eggs
- 1¾ cups sugar
- ¾ cup butter softened
- 1 teaspoon vanilla
- 2 cups all-purpose flour*
- 2 cups fresh blueberries
*Gluten-Free Alternative
- 1¼ cups brown rice flour
- ½ cup potato starch
- ¼ cup tapioca starch
- 1 teaspoon xanthan gum
Instructions
- Preheat oven to 350°F. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the blueberries and stir by hand to mix throughout.
- Spread in a buttered 9×13 pan. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (43-45 minutes works great for my oven.) Let cool completely before cutting into small slices. I cut mine into fairly small pieces, about 1″x2″, so that they could be easily eaten by hand. Enjoy!
Nutrition
ONE YEAR AGO TODAY: Cafe Con Leche Ice Cream
TWO YEARS AGO TODAY: Pepperoncini Lime Vinaigrette
THREE YEARS AGO TODAY: Zucchini Spice Bread with Walnuts and Olive Oil
Jill Lucas says
I find it interesting that there isn't any salt in the recipe. Does it taste okay without it?
Mary says
It doesn't require any extra salt, because I use regular salted butter with this recipe. I hope that helps!
Glenda says
I just made this this morning and used Blackberries. Delicious thank you for the recipe.
Evelyn says
Made this beautiful cake last night with good results. Almost a totally different cake without the lovely tartness of the original cranberry cake, but nonetheless a lovely cake. This will be my *go to* cake recipe when I want to use any fresh berry/fruit. THANK YOU for sharing a good and versatile cake recipe.
Anonymous says
Made this with blueberries from the farmers' market – YUM-YUM!!
ryott2 says
I made this cake last night, and my whole family loves it!
Kathryn says
Made this the other day and it was a huge hit. The whole pan was gone in a flash!
marion says
Your gluten free recipe has flour!!
Cath says
Please can u help with recipes can u clarify what ingredients weight are in either grams or lb’s and ounces . When you say flour would that be plain or self raising
Kerry says
do you think this would work in muffin tins?
Kim Codron says
the link does not take me to the gluten free recipe for the blueberry snack cake. any suggestions
Mary says
Thanks so much for letting me know. I’ve corrected the recipe to include the gluten free ingredients.
Holly says
I made these this cold Sunday afternoon. I didn’t catch that there was no salt in the recipe and I always use unsalted butter. After seeing someone mention it below I got worried about the taste without salt. Thankfully the tang from the blueberries and the sweetness from the sugar they still taste really good. I will definitely make them again, but add a dash of salt.
Mary says
The amount of salt in the butter is very minimal. A small pinch of salt is all you’ll need. I’m so glad you enjoyed the cake, Holly!
Tahnae Genaro says
Lemon zest added would probably be yummy.
Mary Younkin says
That would definitely be delicious!
Fran says
Although very delicious I did not get a ribbon like texture after beating the eggs for 7 minutes.
Should it be egg whites or whole eggs?
Mary Younkin says
You will use whole eggs, Fran.
David says
This recipie spanks!!!! You go marry!!!
Mary Younkin says
“a recipe that spanks” – oh my gosh, that’s a new one for me. Thanks for the grin. I’m glad you’re thrilled with the recipe, David.
Donna Mate says
I made this cake. There is no liquid in this cake like milk or oil. It was so thick I couldn’t spread it in the pan. It was so sticky so I took some greaseproof paper and pressed it into the pan. It was terrible. It’s in the oven now but the batter is so dense. Every other recipe I make with blueberries or cherries has some kind of liquid in it.
Mary Younkin says
Hi, Donna! Is there a chance you might have added more butter or vanilla than was called for? That would actually thicken the batter a bit. I hope the cake turned out well for you. Happy baking!