Simple Blueberry Snack Cake

Created on February 7th, 2026 at 10:18 am

A No-Fuss Blueberry Cake for Everyday Baking

This blueberry snack cake is meant for everyday baking, not special equipment or extra steps. It mixes in one bowl, bakes in a single pan, and slices easily without frosting or layering. Fresh blueberries are folded directly into the batter so the fruit stays moist and visible throughout the cake.

This type of cake works well when you want something sweet but uncomplicated. It is sturdy enough to pack or serve casually, yet soft enough to enjoy with coffee or tea. The flavor stays balanced, letting the blueberries stand out without needing heavy toppings.

Time Breakdown

• Prep time: 15 minutes
• Bake time: 40 to 45 minutes
• Cooling time: 30 minutes
• Total time: about 1 hour 30 minutes

Ingredients

Dry ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt

Wet ingredients

• 1/2 cup granulated sugar
• 1/4 cup light brown sugar
• 1/2 cup neutral oil or melted butter
• 2 large eggs
• 1/2 cup milk
• 2 teaspoons vanilla extract

Fruit

• 1 1/2 cups fresh blueberries

Optional

• Powdered sugar for light dusting after baking

Kitchen Tools

• 8×8-inch baking pan
• Mixing bowl
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Cooling rack

Step by Step Instructions

Step 1: Prepare the oven and pan

Preheat the oven to 350°F. Place the oven rack in the center position so the cake bakes evenly. Lightly grease an 8×8-inch baking pan. If you prefer easy removal, line the pan with parchment paper, leaving an overhang on two sides.

Step 2: Mix the dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking at this stage helps distribute the leavening evenly so the cake rises consistently without dense spots.

Step 3: Combine the sugars and wet ingredients

In a large mixing bowl, whisk the granulated sugar, brown sugar, oil, eggs, milk, and vanilla until smooth. The mixture should look glossy and well blended, with no visible streaks of egg.

Step 4: Add the dry ingredients gradually

Add the dry ingredients to the wet mixture in two additions. Stir gently with a spatula after each addition until just combined. Stop mixing as soon as the flour disappears. Overmixing at this stage can make the cake dense.

Step 5: Prepare and add the blueberries

Rinse the blueberries and pat them dry with a towel. If they are very large, you can cut a few in half for more even distribution. Gently fold the blueberries into the batter using slow, careful turns to avoid crushing them.

Step 6: Transfer the batter to the pan

Pour the batter into the prepared pan and spread it evenly into the corners. Lightly tap the pan on the counter once or twice to settle the batter and remove large air pockets.

Step 7: Bake until set

Bake for 40 to 45 minutes. The top should look lightly golden, and a toothpick inserted into the center should come out mostly clean with a few moist crumbs. Avoid overbaking, as this can dry out the cake.

Step 8: Cool before slicing

Remove the cake from the oven and place it on a cooling rack. Let it cool in the pan for at least 30 minutes. Cooling allows the crumb to set so the cake slices cleanly without breaking.

Step 9: Slice and serve

Slice into squares and serve as is, or dust lightly with powdered sugar if desired. This cake can be served at room temperature or slightly warm.

Pro Tips

• Pat blueberries dry to prevent excess moisture in the batter
• Mix gently after adding flour to keep the crumb soft
• Check doneness near the lower end of the bake time to avoid dryness
• Let the cake cool fully for the cleanest slices

Serving Suggestions

• Serve with coffee or tea for an afternoon snack
• Add a spoonful of yogurt on the side for a simple dessert plate
• Pack slices for picnics or casual gatherings
• Serve plain or with a light dusting of powdered sugar

Ingredient Swaps That Still Bake Well

You can replace up to half of the all-purpose flour with whole wheat pastry flour for a slightly heartier texture. Milk can be swapped with plant-based milk if needed. Neutral oil can be replaced with melted butter for a richer flavor, keeping the same amount.

Nutrition Information (per serving)

Nutrient	Amount
Calories	260 kcal
Carbohydrates	36 g
Protein	5 g
Fat	11 g
Saturated Fat	2 g
Fiber	2 g
Sugar	18 g
Sodium	220 mg
Potassium	140 mg
Calcium	80 mg
Iron	1.5 mg
Vitamin C	6 mg

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

FAQ

Can I use frozen blueberries instead of fresh?

Yes. Use frozen blueberries straight from the freezer. Toss them lightly with 1 teaspoon of flour before folding them into the batter to help limit color bleeding.

How should I store blueberry snack cake?

Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.

Can this cake be frozen?

Yes. Slice the cooled cake, wrap individual pieces tightly, and freeze for up to 2 months. Thaw at room temperature before serving.

Why did my blueberries sink?

Blueberries can sink if the batter is too thin. Patting the berries dry and folding gently helps keep them suspended.

Can I bake this in a different pan size?

Yes, but baking time will change. A 9×9-inch pan will bake slightly faster, while a loaf pan will need additional time and careful doneness checks.