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
Aimee Shugarman says
Oh my word I love snack cakes! And blueberries! And my kids would love this too!!
Catherine says
Looks gorgeous. Do you think it would work with other fruit, like peaches?
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!
Pat Ellsworth says
Do you think strawberries, chopped up would work?
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!
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
Frozen fruit will work fine, rinse and pat it dry before adding it. Enjoy!
Anonymous says
Do you think I could use Splenda brown sugar blend???
Mary says
If you are used to baking with Splenda, it shouldn't be a problem. I haven't tried it myself. Let me know how it works for you!
Krystal says
I will Mary Thanks! 🙂
Pete Young says
It says a printable but it does not print out anything
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!
Enjoy!
Dawn Yucuis says
Hi Mary, I love this snack cake. I would love this for a quick breakfast.
Tricia Buice says
Nice – that looks perfectly wonderful! I could eat the whole thing myself 🙂
Kaoru says
should i use AP flour or bread flour?
Mary says
AP flour will work great!
S. D. Johnston says
I couldn't get this to print either – but it sounded so good, I transcribed it.
Sugathapala says
very tasty. kids loved it.
Marsha says
I made this this week. Absolutely yummy, not too sweet! Everyone loved it –and soo easy!
Sara says
I made this yesterday. It is so easy to make and so so good. Thank you for the recipe. It's awesome.
Mary says
I made this tonight and it was absolutely delicious! Thanks for sharing the recipe!
Anonymous says
I made this yesterday. So yummy, so easy and everyone love it. – Sulien
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
Linda says
I made this last weekend, turned out great! very moist
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!
Val says
A fantastic recipe. Even my gluten free sceptic of a husband loved it.
Anonymous says
Would margarine work in this recipe?
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!
Anonymous says
Um… Flour has gluten in it!
Mary says
why yes, it certainly does! That's why there is a separate printable link above the recipe for the gluten-free version. Here's a direct link as well: http://barefeetinthekitchen-recipes.blogspot.com/2014/06/blueberry-snack-cake-gluten-free-recipe.html
Jill Lucas says
If I use unsalted butter, should I add salt to the recipe?
Mary says
I'd add 1/4 teaspoon of salt to the recipe if you are using unsalted butter, Jill.