Description
This Blueberry Snack Cake is a delightful, moist treat bursting with fresh blueberries and a tender crumb. Perfect for any occasion, this easy-to-make cake blends the sweetness of granulated sugar with the tang of buttermilk, enhanced by vanilla and buttery richness. With a light dusting of powdered sugar and extra fresh blueberries for garnish, this cake makes a simple yet irresistible snack or dessert.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups (190 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup (113 g) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120 ml) buttermilk
Additional
- 1 cup (150 g) fresh blueberries, plus extra for garnish
- Powdered sugar, for dusting (optional)
Instructions
- Preheat the oven: Begin by preheating your oven to 350°F (175°C). Grease an 8-inch square baking pan or line it with parchment paper to ensure easy removal of the cake after baking.
- Prepare the dry ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until everything is evenly combined.
- Cream the butter: In a large mixing bowl, use an electric mixer to beat the softened butter on medium speed for about 1-2 minutes, until it becomes creamy and smooth.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract until well combined.
- Combine wet and dry ingredients: Gradually alternate adding the dry dry blend and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix gently until just combined, taking care not to overmix the batter.
- Fold in blueberries: Gently fold the fresh blueberries into the batter with a spatula so that they are evenly distributed without breaking them.
- Pour into the pan: Pour the batter into the prepared pan and smooth the surface with a spatula. Sprinkle a few extra blueberries on top for a decorative touch.
- Bake the cake: Place the pan in the oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool the cake: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer the cake to a wire rack to cool completely.
- Serve: Once the cake is cooled, dust the top with powdered sugar if desired. Cut into squares and serve garnished with fresh blueberries. Enjoy your delicious blueberry snack cake!
Notes
- For best results, use fresh, ripe blueberries to avoid excess moisture in the batter.
- If you don’t have buttermilk, you can substitute with ½ cup of milk mixed with 1 teaspoon of lemon juice or white vinegar and let it sit for 5 minutes.
- Avoid overmixing the batter to keep the cake tender and light.
- Make sure to grease the pan well or use parchment paper to prevent the cake from sticking.
- You can store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
