Blueberry Snack Cake Recipes

Steps:

• Place egg whites in a small bowl; let stand until needed. Preheat oven to 350°., In a large bowl, mix flour and sugar; cut in butter until crumbly. Reserve 3/4 cup mixture for topping. Add baking powder, milk and egg yolks to remaining mixture; beat until blended. With clean beaters, beat egg whites until soft peaks form; fold into batter., Transfer to a greased 13x9-in. baking dish. Sprinkle with blueberries and reserved topping. Bake until golden brown and a toothpick inserted in center comes out clean, 30-35 minutes. Cool on a wire rack.

Steps:

• Place the dry streusel ingredients in a food processor bowl. Drop in butter and pulse until small crumbs form. This can be done in a bowl with a pastry blender too. Set aside.
• Preheat oven to 375 degrees. In a large mixing bowl, cream the butter. Add the sugar and beat until light and fluffy. Add the egg, and beat well. Add the dry ingredients to the butter mixture alternating with the milk & vanilla. Mix well. Stir in the blueberries by hand. Spread the batter evenly in an oiled 8-inch square cake pan. Spoon the streusel topping evenly over the batter, and bake for 40-45 minutes. Let cake cool for 15 minutes and then cut into squares and serve warm.

Steps:

• To make the blueberry compote: Add the blueberries, lemon juice and granulated sugar to a small saucepan and heat over medium heat. Cook, stirring occasionally, until the blueberries begin to soften and release their juices, about 3 minutes. Use the back of a wooden spoon to slightly smash some of the berries. Turn the heat down to low and continue to cook until saucy, 2 to 3 minutes. Turn the heat off and let cool to room temperature.
• For the lemon cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch cake pan with nonstick cooking spray and set aside.
• Add the flour, baking powder, baking soda and salt to a mixing bowl. Whisk the mixture to break up any lumps of flour and to evenly incorporate the ingredients. Set the dry ingredients aside.
• Add the milk, lemon juice and vanilla extract to a measuring cup. Whisk to evenly incorporate the ingredients. Set the wet ingredients aside.
• Add the butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer to medium and cream the butter and sugar together, scraping down the bowl as needed, until light and fluffy, about 3 minutes. Add the eggs, one at a time, allowing each egg to be fully incorporated before adding another. Add the lemon zest and beat until just combined.
• With the mixer on low, add the dry and wet ingredients, alternating between the two, starting and ending with the dry ingredients. Mix until just incorporated, being sure not to overmix the batter.
• Transfer the batter to the prepared cake pan. Spoon on the blueberry compote. Use a butter knife to fold and swirl the compote into the batter. Transfer the cake to the oven and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool the cake completely in the pan on a wire rack.
• Spoon the Frosting onto the cooled cake and use an offset spatula to smooth the frosting over the cake. Garnish with the fresh blueberries.
• Slice and serve immediately or cover and leave at room temperature until ready to serve.
• Add the cream cheese, butter, lemon zest and vanilla to a mixing bowl. Use a hand mixer to beat the ingredients together until smooth and well combined. Add 2 cups of the confectioners' sugar to the bowl and beat, starting the hand mixer on low and turning the speed up as the sugar is incorporated, until completely smooth. Add the remaining 2 cups confectioners' sugar and once again beat until completely smooth, about 30 seconds.

Steps:

• For the cake: Position a rack to the center of the oven and preheat the oven to 350 degrees F. Spray an 8-inch square, light-colored metal baking pan with nonstick cooking spray, and then line the pan with an 8-inch wide strip of parchment paper, leaving several inches of overhang on the opposite sides of the pan.
• In a medium bowl, sift together the flour, baking powder, salt and baking soda. In a separate medium bowl, using a handheld mixer, beat the egg whites to stiff peaks.
• In another medium bowl, whisk together the egg yolks, honey, applesauce, oil, lemon juice, vanilla extract and lemon zest. Pour the wet ingredients into the flour, and fold gently to blend. Add about one-third of the whipped egg whites to the batter, and stir to blend well. Add the remaining whipped whites, and fold gently just until no visible clumps of the egg white remain.
• Remove the berries from the freezer. Scrape half of the batter into the prepared pan and smooth evenly. Sprinkle half of the frozen berries over the batter. Pour and smooth the remaining batter, and then scatter with the remaining berries. Bake until the cake is deep golden brown and a toothpick inserted in the center comes out with a few moist crumbs, 50 to 55 minutes.
• Cool for 10 minutes in the pan set on a wire rack.
• For the glaze: Whisk together the honey and lemon juice in a small bowl.
• Spoon the glaze over the warm cake, letting it absorb before adding more. Cool the cake completely, and then slice and serve.

Steps:

• In a mixing bowl, combine flour and sugar.
• Cut in butter until crumbly.
• Set aside 3/4 cup for topping.
• Add the baking powder, milk and egg yolks to remaining mixture; mix well.
• Beat egg whites until soft peaks form; fold into batter.
• Pour into a greased 13" x 9" x 2" baking dish.
• Sprinkle with blueberries and reserved crumb mixture.
• Bake at 350 degrees for 30-35 minutes or until golden brown and a toothpick inserted near the center comes out clean.

Steps:

• Preheat oven to 350 degrees.
• Combine first eight ingredients.
• Gently fold blueberries into batter.
• Spread batter into a greased 13 x 9-inch baking pan.
• Bake for 25-30 minutes or until top of cake is lightly golden.
• For optional glaze, combine last three ingredients (powdered sugar, salt and warm milk). Blend until smooth and drizzle over warm cake.
• Slice cake into 2-inch pieces and serve warm.

Steps:

• Preheat oven to 350 degrees.
• Butter and flour a 10 cup bundt pan.
• Mix the first 5 ingredients in a medium bowl.
• Combine both sugars in a large bowl.
• Add eggs one at a time, whisking until smooth.
• Whisk in oil.
• Stir in the carrots and then fold in the blueberries.
• Do not over mix-- batter will the thick.
• Spoon the batter into the prepared pan.
• Bake about 1 hour until cake begins to come away from the edges of the pan.
• Cool cake in pan for 20 minutes.
• Invert onto plate and let cool completely.
• I have also cut this recipe in half and used a square cake pan with equally good results.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
• Cream butter or margarine and 1/2 cup sugar until fluffy. Add salt and vanilla. Separate eggs and reserve the whites. Add egg yolks to the sugar mixture; beat until creamy.
• Combine 1 1/2 cups flour and baking powder; add alternately with milk to egg yolk mixture. Coat berries with 1 tablespoon flour and add to batter.
• In a separate bowl, beat whites until soft peaks form. Add 1/4 cup of sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into batter. Pour into prepared pan. Sprinkle top with remaining 1 tablespoon sugar.
• Bake for 50 minutes, or until cake tests done.

Steps:

• In a mixing bowl, cream butter and sugar.
• Beat in eggs and vanilla.
• Combine flour, baking powder and salt; add to creamed mixture alternately with milk.
• Stir in cranberries.
• Pour into a greased 13x9x2-inch baking pan.
• Sprinkle with marshmallows and lightly press them into the batter.
• Sprinkle with brown sugar and pecans.
• Drizzle with butter.
• Bake at 350° for 35-40 minutes or until cake tests done.