Blueberry Snack Cake
Sweet, buttery cake, filled with juicy blueberries is perfect for breakfast, for snacks, for dessert, for any excuse, or no excuse at all.
Servings: 12 -16 servings
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 9x13 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
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