Blueberry Snack Cake {traditional and gluten free recipes}
Servings: 12-16 servings
Calories: 323kcal
Ingredients
3eggs
1 3/4cupssugar
3/4cupbuttersoftened
1teaspoonvanilla
2cupsflour * (see below for gluten free alternative)
12ouncesfresh blueberriesabout 2 cups
Instructions
Preheat oven to 350 degrees. 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!
Notes
* substitute the all purpose flour with the ingredients below for a gluten free variation:1 1/4 cup brown rice flour 1/2 cup potato starch 1/4 cup tapioca starch 1 teaspoon xanthan gum