Best Blueberry Snack Cake Recipes

BLUEBERRY SNACK CAKE

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.

BLUEBERRY ZUCCHINI SNACK CAKE&LEMON BUTTER CREAM

Steps:

• 1. Set oven to 350F Lightly grease and flour a 9x13 baking pan.
• 2. Beat the eggs, oil, vanilla and sugar until well blended. Fold in the zucchini.
• 3. Whisk the flour, salt, baking powder, and baking soda to combine. Slowly add it to the wet mixture, mixing just enough to blend.
• 4. Fold in the blueberries, and pour the batter into the prepared pan. Bake for about 50 minutes, just until the top is turning golden and a toothpick inserted in the center comes out without wet batter clinging to it. Cool on a rack.
• 5. To make the frosting, put the softened butter into the bowl of a food processor and process until creamy. Add the sifted powdered sugar, one cup at a time, processing till smooth after each addition. After the second cup of sugar add in the lemon juice. Scrape down the sides of the machine as necessary. Adjust the texture by adding a little more lemon or a little more sugar.
• 6. Frost the cooled cake and store in the refrigerator.

BLUEBERRY SNACK CAKE WITH STREUSEL TOPPING

Steps:

• Place the dry streusel ingredients in a food processor bowl. Drop in butter and pulse until small crumbs form. This can be done in a bowl with a pastry blender too. Set aside.
• Preheat oven to 375 degrees. In a large mixing bowl, cream the butter. Add the sugar and beat until light and fluffy. Add the egg, and beat well. Add the dry ingredients to the butter mixture alternating with the milk & vanilla. Mix well. Stir in the blueberries by hand. Spread the batter evenly in an oiled 8-inch square cake pan. Spoon the streusel topping evenly over the batter, and bake for 40-45 minutes. Let cake cool for 15 minutes and then cut into squares and serve warm.

BLUEBERRY SNACK CAKE WITH STREUSEL TOPPING

Steps:

• 1. Place the dry streusel ingredients in a food processor bowl.
• 2. Drop in butter and pulse until small crumbs form. Set aside. Note:This can be done in a bowl with a pastry blender too.
• 3. Preheat oven to 375 degrees.
• 4. In a large mixing bowl, cream the butter and the sugar; beat until light and fluffy. Add in the egg, and beat for 1-2 minutes.
• 5. Add the dry ingredients to the butter mixture alternating with the milk and the vanilla. Mix for 1-2 minutes.
• 6. Stir in the blueberries by hand.
• 7. Spread the batter evenly in an oiled 8 or 9 inch square cake pan. (the batter will be slightly thick)
• 8. Sprinkle the streusel topping evenly over the batter.
• 9. Bake for35-40 minutes. Let cake cool for 5-10 minutes and then cut into squares. Serve warm.

BLUEBERRY SNACK CAKE

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.

BLUEBERRY ZUCCHINI SNACK CAKE

Steps:

• Set oven to 350 degrees.
• Line 9 x 13 inch pan with parchment, or grea and flour pan.
• Beat the eggs, oil, sugar, and vanilla until blended. Fold in the zucchini.
• Whisk together the flour, salt, baking powder, and baking soda.
• Fold flour mixture into egg mixture just until combined.
• Fold in the blueberries.
• Pour into prepared pan and bake for 50 minutes or until toothpick tests done.
• Frost with lemon buttercream if desired.

BLUEBERRY SNACK CAKE

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-in. x 9-in. x 2-in. baking dish. Sprinkle with blueberries and reserved crumb mixture. Bake at 350 F. for 30-35 minutes or until golden brown and a toothpick inserted near the center comes out clean. Yield: 15-18 servings More recipes found at: www.havefunbakin.com And also at: www.lovetobakeandcook.blogspot.com

BLUEBERRY SNACK CAKE

Steps:

• 1. Preheat oven to 350 degrees. Grease a 9 by 13 inch baking pan and set aside. 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.
• 2. Beat egg whites until soft peaks form. Gently fold egg whites into batter. Pour into a greased baking dish. Sprinkle with blueberries and reserved crumb mixture.
• 3. Bake at 350 degrees for 30-35 minutes or until golden brown and a toothpick inserted near the center comes out clean.

BLUEBERRY CARROT SNACK CAKE

Steps:

• Preheat oven to 350 degrees.
• Butter and flour a 10 cup bundt pan.
• Mix the first 5 ingredients in a medium bowl.
• Combine both sugars in a large bowl.
• Add eggs one at a time, whisking until smooth.
• Whisk in oil.
• Stir in the carrots and then fold in the blueberries.
• Do not over mix-- batter will the thick.
• Spoon the batter into the prepared pan.
• Bake about 1 hour until cake begins to come away from the edges of the pan.
• Cool cake in pan for 20 minutes.
• Invert onto plate and let cool completely.
• I have also cut this recipe in half and used a square cake pan with equally good results.

BLUEBERRY SNACK CAKE

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.