Best Blueberry Cinnamon Graham Snack Cakes Recipes

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BLUEBERRY SNACK CAKE



Blueberry Snack Cake image

I love blueberries and have many recipes calling for them. One of my favorites is this quick dessert. I always freeze blueberries when they are in season so we can enjoy the summery flavor of this moist, tender cake all through the year. -Jill Evely, Wilmore, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 18 servings.

Number Of Ingredients 7

2 eggs, separated
2 cups all-purpose flour
1-1/2 cups sugar
1/2 cup cold butter, cubed
1 teaspoon baking powder
1 cup 2% milk
2 cups fresh or frozen blueberries

Steps:

  • Place egg whites in a small bowl; let stand until needed. Preheat oven to 350°., In a large bowl, mix flour and sugar; cut in butter until crumbly. Reserve 3/4 cup mixture for topping. Add baking powder, milk and egg yolks to remaining mixture; beat until blended. With clean beaters, beat egg whites until soft peaks form; fold into batter., Transfer to a greased 13x9-in. baking dish. Sprinkle with blueberries and reserved topping. Bake until golden brown and a toothpick inserted in center comes out clean, 30-35 minutes. Cool on a wire rack.

Nutrition Facts : Calories 185 calories, Fat 6g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 82mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.

BLUEBERRY GRAHAM SNACKING CAKE



Blueberry Graham Snacking Cake image

This is a recipe off the box of Honey Maid graham crackers. It looks delicious and I can't wait to try it.

Provided by Evamyth

Categories     Dessert

Time 55m

Yield 16 serving(s)

Number Of Ingredients 10

15 graham crackers, crushed
1 cup flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1 pinch cardamom (optional)
3/4 cup milk or 3/4 cup yogurt
1/2 cup vegetable oil
2 eggs
3/4 cup blueberries (fresh or frozen)

Steps:

  • Preheat oven to 375°F (190°C) and grease a 9"x9" (23x23 cm) pan.
  • Combine the dry ingredients in a large bowl.
  • Add the wet ingredients and beat for 3 minutes.
  • Pour half the batter into the pan, sprinkle with half the blueberries.
  • Pour the rest of the batter into the pan and top with the remaining blueberries.
  • Bake for 35 to 40 minutes or until a toothpick comes out clean.
  • Cut into 16 squares.

Nutrition Facts : Calories 186, Fat 8.6, SaturatedFat 1.4, Cholesterol 28, Sodium 122.4, Carbohydrate 25.4, Fiber 0.6, Sugar 15.3, Protein 2.5

BLUEBERRY SNACK CAKE



Blueberry Snack Cake image

When I lived at home with my family, we would make this snack cake a lot. We always had blueberries stored in the freezer from summer berry-picking season. This recipe is very sweet but well worth the carbs! Please note this cake batter spreads out thin and does not rise much at all once baked. It is not meant to do so. Also, please note that the glaze is optional per your sweet tooth preference. It could also be halved for those who prefer less sweetness.

Provided by MarthaStewartWanabe

Categories     Dessert

Time 40m

Yield 15 serving(s)

Number Of Ingredients 12

1 cup flour
1/4 teaspoon salt
2/3 cup sugar
1 1/4 teaspoons baking powder
1/2 teaspoon cinnamon, ground
1/3 cup shortening
1 egg
1/2 cup milk
1 cup blueberries
1 cup powdered sugar
1/4 teaspoon salt
2 tablespoons milk, warmed

Steps:

  • Preheat oven to 350 degrees.
  • Combine first eight ingredients.
  • Gently fold blueberries into batter.
  • Spread batter into a greased 13 x 9-inch baking pan.
  • Bake for 25-30 minutes or until top of cake is lightly golden.
  • For optional glaze, combine last three ingredients (powdered sugar, salt and warm milk). Blend until smooth and drizzle over warm cake.
  • Slice cake into 2-inch pieces and serve warm.

Nutrition Facts : Calories 153.4, Fat 5.4, SaturatedFat 1.5, Cholesterol 15.5, Sodium 117.8, Carbohydrate 25.3, Fiber 0.5, Sugar 17.7, Protein 1.7

BLUEBERRY SNACK CAKE



Blueberry Snack Cake image

I love blueberries and I love this simple little snack cake. I hope you will too. This is quick, moist and soooo yummy.

Provided by keen5

Categories     Dessert

Time 50m

Yield 15-18 serving(s)

Number Of Ingredients 7

2 cups all-purpose flour
1 1/2 cups sugar
1/2 cup cold butter or 1/2 cup margarine
1 teaspoon baking powder
1 cup milk
2 eggs, separated
2 cups blueberries, fresh or frozen (If using frozen, do not thaw before adding to the batter)

Steps:

  • In a mixing bowl, combine flour and sugar.
  • Cut in butter until crumbly.
  • Set aside 3/4 cup for topping.
  • Add the baking powder, milk and egg yolks to remaining mixture; mix well.
  • Beat egg whites until soft peaks form; fold into batter.
  • Pour into a greased 13" x 9" x 2" baking dish.
  • Sprinkle with blueberries and reserved crumb mixture.
  • Bake at 350 degrees for 30-35 minutes or until golden brown and a toothpick inserted near the center comes out clean.

Nutrition Facts : Calories 223.7, Fat 7.6, SaturatedFat 4.5, Cholesterol 43.4, Sodium 96.4, Carbohydrate 36.5, Fiber 0.9, Sugar 22, Protein 3.3

CINNAMON BLUEBERRY PECAN BREAKFAST CAKE



Cinnamon Blueberry Pecan Breakfast Cake image

Provided by Alejandra Ramos

Categories     dessert

Time 1h35m

Yield 8 to 10 servings

Number Of Ingredients 14

Nonstick baking spray
1 stick (8 tablespoons) unsalted butter, at room temperature, plus 3 tablespoons, melted
1 cup granulated sugar
1/3 cup olive oil
2 large eggs, at room temperature
1/2 cup whole milk
1 tablespoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon, plus more for sprinkling
1 teaspoon kosher salt
1 pint blueberries
2 tablespoons turbinado sugar, such as Sugar in the Raw
1 cup pecans, coarsely chopped

Steps:

  • Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan with nonstick spray.
  • Combine the softened butter and granulated sugar in a stand mixer fitted with the paddle attachment until fluffy, about 3 minutes. Add the olive oil and eggs and combine until light and yellow colored, about 5 minutes. Stir in the milk and vanilla until combined.
  • Whisk the flour, baking powder, cinnamon and salt in a small bowl. Stir the dry ingredients into the wet ingredients just until evenly combined.
  • Stir in about a quarter of the blueberries (just a handful of them). Then pour the mixture into the prepared pan and spread evenly. Sprinkle with the turbinado sugar, then top with the remaining blueberries and the pecans, spreading evenly and pressing slightly into the batter. Pour the melted butter over the top and sprinkle with a bit more cinnamon.
  • Bake until golden and a toothpick inserted in the center comes out clean, about 45 minutes.
  • Let cool completely in the pan before serving.

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