Blueberry Muffin Snack Cake

This light and flavorful Blueberry Muffin Cake is filled, with fresh blueberries, buttermilk and finished off with a buttery crumb topping. This easy cake is perfect for breakfast, s a snack or for dessert.

Good morning everyone and welcome to Potluck Sunday. The other night I made a Taco Casserole that bombed big time. Thank goodness I redeemed myself with this fabulous Blueberry Muffin Snack Cake for dessert. Oh goodness this cake was so moist and delicious.

It reminded me of a blueberry muffin bread, but was moist like a cake with a yummy topping. I had some fresh blueberries that my husband brought home from a road side stand. I love it when he does that it's always such a nice surprise. Fresh blueberries are so much sweeter than the frozen. I don't know why, but they just are.

As soon as I saw those blueberries I knew immediately what I wanted to make. A couple weeks back this recipe caught my eye over at Mandy's Recipe Box. The photo alone just made my mouth water all those blueberries and that yummy topping oh my. 

I printed off the recipe and tucked it away. I thought this cake would be perfect for dessert or a quick breakfast. Well I was right because we munched on this wonderful cake for dessert and then had the leftovers breakfast the next day. 

Mandy was right you just cant have one piece. I might try this recipe next time with some blackberries that I have in the freezer. I have included some step by step photos of the blueberry cake. As usual fashion the full recipe is at the end of this post.

Combine the flour and sugar. Cut the butter into pieces using a knife and add to the flour mixture. Blend using a fork or pastry blender until crumbly. Set aside 3/4 cup of the mixture to use as a topping. Add the baking powder, milk, egg yolks and mix well and set aside. Beat the egg whites til soft peaks form.

Add the milk and egg mixture into the flour and mix. Fold the egg whites int the batter and lightly mix everything together. Pour into a greased 9 x 13 baking dish. Sprinkle with blueberries and and add the reserved crumb mixture. Bake at 350 for 30-35 min or until golden brown.

Cool completely and serve. 

Yield: 8-10

Author: Tina Butler | Mommy's Kitchen

Blueberry Muffin Snack Cake

This light and flavorful Blueberry Muffin Cake is filled, with fresh blueberries, buttermilk and finished off with a buttery crumb topping. This easy cake is perfect for breakfast, s a snack or for dessert.

Prep time: 20 MinCook time: 35 MinTotal time: 55 Min

Ingredients

• 2 cups all purpose flour
• 1 1/2 cups sugar
• 1/2 cups cold butter
• 1 teaspoon baking powder
• 1 cup buttermilk or milk
• 2 egg yolks
• 1 teaspoon vanilla extract
• 2 egg whites, beaten
• 2 cups fresh blueberries or frozen (if using frozen don't thaw)
• 1/2 teaspoon lemon zest, optional

Instructions

1. In a mixing bowl, combine the flour and sugar. Cut the butter into pieces using a knife and add to the flour mixture.
2. Blend using a fork or pastry blender until crumbly. Set aside 3/4 cup of the mixture to use as a topping.
3. Add the baking powder, buttermilk or milk, egg yolks, vanilla extract and mix well and set aside. Beat the egg whites til soft peaks form.
4. Add the milk and egg mixture and into the flour and mix. Fold the egg whites int the batter and lightly mix everything together. Add the lemon zest if using. Pour into a greased 9 x 13 baking dish.
5. Sprinkle with blueberries and and add the reserved crumb mixture. Bake at 350 for 30-35 min or until golden brown and toothpick comes out clean.

Notes:

I haven't tried it but I bet lemon instead of vanilla extract would be delicious. I would only use 1/2 teaspoon instead of a full teaspoon.

https://www.mommyskitchen.net/2010/08/blueberry-snack-cake-potluck-sunday.htm

Images and text © Mommy's Kitchen

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