Simple Blueberry Snack Cake
A simple blueberry snack cake baked in one pan with fresh blueberries folded into a soft, sliceable crumb. Designed for easy everyday baking without frosting.
Equipment
- 8x8-inch baking pan
- Mixing Bowl
- Whisk
- Rubber spatula
Ingredients
Snack Cake Batter
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 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 tsp vanilla extract
- 1 1/2 cups fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8x8-inch baking pan. Line with parchment paper if desired.
- Whisk together flour, baking powder, baking soda, and salt in a bowl until evenly combined.
- In a separate bowl, whisk sugars, oil, eggs, milk, and vanilla until smooth and fully blended.
- Add dry ingredients to wet ingredients in two additions, stirring gently until just combined.
- Fold in fresh blueberries carefully to avoid crushing them.
- Spread batter evenly in the prepared pan and tap gently to settle.
- Bake for 40 to 45 minutes until the center tests done with moist crumbs.
- Cool in the pan for at least 30 minutes before slicing and serving.
Notes
Allow the cake to cool fully for clean slices. Store leftovers in an airtight container.