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.
Servings: 12
Calories: 260kcal
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.
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
Calories: 260kcal | Carbohydrates: 45g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 178mg | Potassium: 96mg | Fiber: 1g | Sugar: 28g | Vitamin A: 250IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg