Blueberry Snack Cake

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Blueberry Snack Cake - traditional and gluten free recipes by Barefeet In The Kitchen

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!

{Six Ingredient} Blueberry Snack Cake - traditional and gluten free recipes by Barefeet In The Kitchen

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Blueberry Snack Cake

4 from 1 vote
Sweet, buttery cake, filled with juicy blueberries is perfect for breakfast, for snacks, for dessert, for any excuse, or no excuse at all.
Pin Print Review
Prep Time: 15 mins
Cook Time: 50 mins
Servings: 12 -16 servings


  • 3 eggs
  • cups sugar
  • ¾ cup butter softened
  • 1 teaspoon vanilla
  • 2 cups flour *
  • 2 cups fresh blueberries

*Gluten Free Alternative

  • cups brown rice flour
  • ½ cup potato starch
  • ¼ cup tapioca starch
  • 1 teaspoon xanthan gum


  • 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!


Calories: 321kcal · Carbohydrates: 49g · Protein: 4g · Fat: 13g · Saturated Fat: 8g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 3g · Trans Fat: 1g · Cholesterol: 71mg · Sodium: 108mg · Potassium: 61mg · Fiber: 1g · Sugar: 32g · Vitamin A: 427IU · Vitamin C: 2mg · Calcium: 14mg · Iron: 1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

ONE YEAR AGO TODAY: Cafe Con Leche Ice Cream
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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    • Mary says

      I haven't tried it with peaches, but it should work. I'd recommend chopping them pretty small and tossing them with a tablespoon's worth sprinkling of flour before stirring them into the batter. Let me know how it turns out for you!

    • Mary says

      This cake should work with strawberries, Pat. I'd follow the same instructions as for the peaches. Chop the berries small and toss them with a sprinkling of flour before stirring them into the batter. Keep me posted on how it works for you!

  1. Anonymous says

    Can you use frozen blueberries in this? I only like wild ones and can only get them frozen here. Thawed or frozen? Thanks sounds wonderful, want to to it soon

    • Mary says

      Hi Pete,
      The printable recipe link opens a window without anything else on the page except the recipe. Just click "print" from your browser menu. I hope that helps!

  2. Anonymous says

    do you think adding raspberries with the blueberries would work? They are so much softer then blueberries that I wonder if it would mess with the cake…

    • Mary says

      I think the raspberries would probably fall apart. This is a thick cake batter (almost as thick as a cookie dough) and you wouldn't be able to gently fold then into it to distribute the berries. Frozen raspberries "might" work, but I haven't tried it myself.

    • Chris says

      Thank you so much for your response! I didn't want to ruin a dessert by just trying it myself lol

    • Anonymous says

      Just wanted to let you know that I made this today for a 4th of July BBQ and I just snuck a piece hot out of the oven…YUMMMMMYYY

  3. Sara says

    I made this with half blueberries and half strawberries and so yummy 🙂 also sprinkled a batch with a bit of cinnamon sugar and added a bit of cinnamon to the batter! Also super yummy!

    • Mary says

      If you regularly bake with margarine, then it should be fine. I haven't tried that with this cake, so I really wouldn't know for certain. Let me know how it turns out for you if you try it!