Oh So Easy Blueberry Snack Cake

Finished Blueberry Snack Cake

I didn’t find this recipe on Pinterest but this is a quick and easy cake that I have been making for a long time.

I found a version of this recipe in the 2004 Taste of Home Annual recipe book and also found a version online.

It is easy, just like the chocolate muffins Allison posted last week, but make sure you read the WHOLE recipe so you don’t forget to save your crumbs for the topping like I did.


You will need flour, sugar, butter, baking powder, eggs, milk and blueberries.

 These ingredients are for a full recipe:

Blueberry Snack Cake Ingredients

Since we have a small family, I just make 1/2 the recipe to fit in a smaller pan,  which is why you see me pouring it into a small 8×8 pan when we get to that part. You can half it too quite easily or do the full version like the recipe says. Here are the instructions:

Separate the eggs. Set aside yolks until later. Beat egg whites in a small bowl until soft peaks form.

Beaten Egg Whites

In a mixing bowl, combine flour and sugar. Cut in butter until crumbly. Set aside ¾ cup of crumbs for topping. (Remember to half that amount if you’re doing just half of the recipe like I did.)

Crumb Mixture

Ugh.. Now don’t be like me and be in such a hurry that you forget to save the crumbs. If you do that, you’ll have to go back and make more crumbs, which is a hassle you don’t want.

Add the baking powder, milk, and egg yolks to remaining mixture; mix well. Fold beaten egg whites into mixture.

Adding Egg Whites to Batter

 Pour into greased 13×9 baking pan (or if you’re like me, use an 8×8 pan).  Sprinkle with blueberries.

Blueberry Snack Cake Batter

Next sprinkle  with reserved crumb mixture, and just pop in the over to bake at 350 degrees for 30 – 35 minutes.

Finished Blueberry Snack Cake

Doesn’t that look yummy? On second thought, maybe I should have made the full recipe!

So here is  an easy printable recipe:

Oh So Easy Blueberry Snack Cake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
  • 2 cups flour
  • 1½ cups sugar
  • ½ cup butter
  • 1 tsp baking powder
  • 1 cup milk
  • 2 eggs, separated
  • 2 cups fresh or frozen blueberries
  1. Separate the eggs. Set aside the egg yolks.
  2. Beat the egg whites until soft peaks form.
  3. In a bowl, cut the butter into flour and sugar until crumbs form.
  4. Save ¾ cup of crumbs in a bowl to use as a topping.
  5. To the rest of the flour mixture add the baking powder, milk and egg yolks. Mix well.
  6. Fold the egg whites into the batter.
  7. Pour into a greased 13x9 baking pan and sprinkle with blueberries.
  8. Sprinkle with reserved ¾ cup of crumbs.
  9. Bake at 350 degrees for 30-35 minutes.
Note: If you use frozen blueberries sprinkle them with a tablespoon of flour before putting on cake batter.


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Sharon is a co-founder here at The PinterTest Kitchen. She works part-time at a local winery and is also very involved in running her husband’s wrought iron business.

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