BUTTERY BLUEBERRY CAKE

Published by Jessica on August 14, 2020

Easy Blueberry Cake recipe made with butter, sugar, flour & egg whites! Simple cake topped with a buttery topping and baked with fresh blueberries.

I first made this cake when I was looking for a simple dessert recipe for a family dinner. It was easy to make and just baked up beautifully. Everyone devoured it!

One thing I really appreciate about this cake is that it serves cleanly. I know that sounds a little different, but it’s true and I love it! It is a tasty, neat little cake!

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.

How to make Buttery Blueberry Snack Cake

-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.

Buttery Blueberry Snack Cake

Easy Blueberry Snack 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.

5 from 9 votes

Print Pin Rate

Course: Cake, Dessert

Cuisine: American

Keyword: Blueberry Snack Cake

Prep Time: 10

Cook Time: 35

Servings:

Calories: 260kcal

Author: Jessica & Nellie

Ingredients

2 cups all purpose flour* see notes
1 ½ cup granulated sugar
½ cup salted butter, cold and cut into small cubes
1 tsp baking powder
½ tsp salt
1 tsp vanilla extract
3 egg whites* see notes
1 cup milk
2 cups blueberries fresh or frozen

Instructions

Spray a 9×13 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.

Video

Notes

*You can use all purpose flour, cake flour and even bread flour.

You can also choose to use 2 whole eggs instead of 3 egg whites. I love using egg whites because of the soft, fluffy texture they give cake!

Nutrition

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Does blueberry cake need to be refrigerated?

This cake doesn’t require refrigeration but it will prolong the life of the cake! 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 eat it within a few days for the best results. Storing in the fridge will give you an extra 2-3 days to eat it.

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!

Other delicious blueberry recipes to try soon

Easy Blueberry Cake recipe made with butter, sugar, flour & egg whites! Simple cake topped with a buttery topping and baked with fresh blueberries.

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