This blueberry snack cake is easy to whip up and makes a tasty afterschool treat! Blueberries have proven benefits for eye health and cognitive abilities, so your kiddos will be able to get their homework done in a flash.
Here in New England, we’re in the thick of blueberry season. I love pick blueberries because it’s just so darn easy! The kids love it, too, for the same reason. It’s a fun summer activity we can do as a family. The key to having a really great time, though, is going early in the morning before it gets too hot out. Since the picking is so easy, we usually end up with tons of blueberries. They freeze really well, so I have blueberries on hand for several months to come.
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Side Note: To freeze fresh blueberries, gently wash and dry the berries. When the berries are completely dry, spread them out in a single layer on a large sheet pan. Freeze for about 3 hours, then transfer the berries into an airtight bag. You keep them in the freezer for 3-6 months. Thaw them in the fridge overnight before using.
Blueberries are a wholesome snack full of antioxidants. Plus they’re a good source of vitamins K, C and Fiber. So if you can’t get your kids to eat them plain, try them in this cake. The health benefits of the blueberry more than make up for the cake, in my opinion!
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- Pinch of salt
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1 cup sugar
- 1 tablespoon lemon zest
- 2 large eggs, at room temperature
- 1/2 cup buttermilk, at room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 pint blueberries
- Preheat oven to 375-degrees. Lightly cover an 8-inch square baking pan with cooking spray.
- In a large bowl, sift together the flour, baking powder and salt together.
- In the bowl of an electric mixer, beat butter, sugar and zest on medium high until light, about 4 minutes. Add the eggs one at a time, scraping down sides of bowl as you go.
- In another bowl, mix buttermilk and vanilla. Beat a third of flour mixture into butter mixture until nearly combined, then beat in half of buttermilk mixture. Repeat, ending with last third of flour mixture; beat until just combined. Stir in lemon juice.
- Spread batter evenly in prepared pan and sprinkle blueberries on top, pressing down lightly. The blueberries will sink slightly as the cake cooks.
- Bake until a toothpick inserted into center of cake comes out clean, 50 to 55 minutes. Let cool completely in pan on a wire rack.
You can serve this cake just as it is, or for a real treat, with a dollop of fresh homemade whipped cream. That’s Mr. Juggling Act’s favorite way to eat it. My mother-in-law loves a piece of this blueberry snack cake with a cup of tea. However you enjoy it, it’s sure to be a hit with the whole family.
Get the recipe for my whipped cream by clicking the image below:
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