Easy Blueberry Cake recipe made with butter, sugar, flour, egg whites and blueberries of course! Simple cake topped with a buttery topping and baked with fresh blueberries.
What is blueberry snack cake?
This is a simple and easy cake made in a 9×13 baking dish. The taste is rich and velvety smooth like butter and the bursting flavors of blueberries in every bite give a sweet and tangy fresh flavor that keeps you coming back for another bite.
Buttery Blueberry Cake Ingredients
-Flour: all purpose flour, cake flour and even bread flour can be used.
-Sugar: granulated sugar works best for this easy cake recipe and you only need 1 ½ cups.
-Butter: I always use real salted butter. It tastes so much better than any alternative.
-Baking powder: This is the leavening agent that helps to make the cake rise and be nice and fluffy.
-Salt: Salt works to enhance flavors and makes everything taste great.
-Vanilla extract: I suggest using a good quality vanilla extract or a Vanilla Bean Paste. These are my favorites, but you can use what you have (you do taste a difference with the better stuff though!)
-Eggs: You can use 2 whole eggs instead of 3 egg whites. I love using egg whites because of the soft, fluffy texture they give cake!
-milk: You can use cow’s milk or almond milk
-Blueberries: Using fresh or frozen blueberries you can have the star of your cake. Just make sure to quickly rinse frozen berries and to not thaw them before using.
How to Make Buttery Blueberry Snack Cake
Preheat your oven to 350F degrees and prepare a 9×13 baking dish by spraying it with nonstick cooking spray. Set it aside.
In a mixing bowl, combine the four and sugar.
Add in the cubed butter and mix quickly so that the butter is incorporated and crumbly.
Remove ¾ cups of the mixture and set it aside.
Add in the baking powder, salt, vanilla, milk and egg whites.
Mix the batter thoroughly on medium-high speed for about 3-4 minutes.
Pour the cake batter into the prepared baking dish. Sprinkle with blueberries and the reserved crumble mixture.
Bake at 350F for 30-35 minutes until golden brown.
Buttery Blueberry Snack Cake
Ingredients
- 2 cups all purpose flour* see notes
- 1 1/2 cup granulated sugar
- 1/2 cup salted butter, cold and cut into small cubes
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 3 egg whites* see notes
- 1 cup milk
- 2 cups fresh or frozen (and unthawed) blueberries
Instructions
- Spray a 9x13 baking dish with non-stick spray and set aside. Preheat oven to 350°F.
- Combine flour and sugar in a mixing bowl. Add in butter cubes and mix quickly, so that butter is incorporated and mixture is crumbly. Remove 3/4 cups of the mixture and set aside.
- Add in baking powder, salt, vanilla, milk and egg whites. Mix batter thoroughly for 3-4 minutes on medium-high speed.
- Pour cake batter into prepared pan. Sprinkle with blueberries and reserved crumble mixture.
- Bake at 350°F for 30-35 minutes, until golden brown.
Notes
Nutrition
Does blueberry cake need to be refrigerated?
After your cake has cooled completely cover it well with plastic wrap or keep it stored in an airtight container. You can leave your cake at room temperature and there’s no need to place it in the fridge. Eat within a few days for the best results.
Can I freeze blueberry cake?
You can keep your cake well covered and store in the freezer for up to 3 months. I recommend individually wrapping serving sized pieces if you’re wanting to eat it little by little. Then it’s perfect for the lunch bag!
Is this is a blueberry coffee cake?
It’s not a coffee cake as those generally include cinnamon in the streusel topping and a few variations. This cake recipe is actually much more like a blueberry buckle, which gets its name from the batter that buckles under the weight of the fruit and streusel topping and rises up to overtake them in the baking process.
Other delicious blueberry recipes to try soon
- Easy Blueberry Jam
- Blueberry Pound Cake
- Glazed Blueberry Banana Bars
- Lemon Blueberry Quick Bread
- Blueberry Jello Salad
- Blueberry Cream Cookies
- Blueberry Buttermilk Biscuits
- Blueberry Muffins
- Blueberry Smoothie Bowl
- Blueberry Cheesecake Muffins
- Lemon Blueberry Muffins
- Lemon Blueberry Jam
- Blueberry French Toast
- Blueberry Crumb Bars
Made with egg whites, butter, sugar, and blueberries this cake is super simple and super delicious. You’re going to love this easy blueberry cake recipe any time of the year thanks to fresh and frozen berries available year-round.
Easy Blueberry Cake recipe made with butter, sugar, flour, egg whites and blueberries of course! Simple snack cake topped with a buttery topping and baked with fresh blueberries.
Joanie says
I have been looking for a recipe like this
Thank you
I’m going to try it soon
Cindy says
Buttery Blueberry Cake is an awesome recipe. Delicious!!👍👍👍
Gina says
This cake was DELICIOUS!
Noelle says
This was so great! Everyone in my family loved it!! Making again soon
Alison says
Thanks Noelle! I’m so glad you all enjoyed it!
Vickie Roberts says
Last week I seen your recipe for the Buttery Blueberry Snack Cake and printed the recipe. I made the cake this morning and didn’t know why my batter was so thick. I wish I had pulled up the directions again because one the recipe I printed milk was not in the recipe. Not sure what I’m going to get when it comes out of the oven. Only regret was the wasting of the ingredients. I have since printed the recipe with milk as Ann ingredient.
Jessica says
I’m so sorry! I realized my error and fixed it ASAP. You must have been faster than me. Email me at [email protected]– I’ve got a free cookbook for you for your troubles!
Bonnie says
Could you use lemon extract instead of vanilla?
Jessica says
that sounds amazing Bonnie!!
Yolanda says
This cake was delicious and moist. I added the zest of a lemon. Thank you for the recipient.
Ashley says
I left the cake in the oven for about 38 minutes, and the middle of the cake was still kind of moist when I took it out. Was I supposed to let it cook longer next time? I used frozen berries that weren’t fully thawed.
Jessica says
The middle of the cake should be moist/ soft, but still cooked. Did you insert a toothpick in the center to check? Did you use a 9×13 pan?
Mindy G says
I also used frozen berries and my cake is still runny in the middle…YIKES
Jessica says
Did you test for doneness with a thermometer?