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Blueberry Snack Cake

Servings: 12 pieces


  • 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.