Ingredients for Blueberry Snack Cake
- 2 ¼ cups all-purpose flour
- ½ teaspoon salt
- 1 ¾ cups granulated sugar
- 1 teaspoon baking powder
- Cinnamon
- Shortening
- Egg
- 2-4 tablespoons milk (for glaze)
- 2 cups fresh or frozen blueberries
- 1 cup powdered sugar (for glaze)
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How to Make Blueberry Snack Cake
- Preheat oven to 350°F (175°C). Grease a 13x9 inch baking pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 3 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ¼ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in 2 cups fresh or frozen blueberries.
- Spread batter evenly into the prepared pan.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out with just a few moist crumbs.
- Let cool slightly before glazing (optional).
- **Optional Glaze:** In a small bowl, whisk together 1 cup powdered sugar, 2-4 tablespoons milk, and ½ teaspoon vanilla extract until smooth and pourable. Drizzle over the warm cake.
- Slice into 2-inch squares and serve warm.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
70g
Fat
7g
Carbs
8g
