Mommy's Kitchen - Recipes From my Texas Kitchen: Blueberry Muffin Snack Cake

Sunday, August 29, 2010

Blueberry Muffin Snack Cake

Good morning everyone and welcome to Potluck Sunday. The other night I made a Taco Casserole that bombed big time. Thank goodness I redeemed myself with this fabulous Blueberry Muffin Snack Cake for dessert. Oh goodness this cake was so moist and delicious.

It reminded me of a blueberry muffin bread, but was moist like a cake with a yummy topping. I had some fresh blueberries that my husband brought home from a road side stand. I love it when he does that it's always such a nice surprise. Fresh blueberries are so much sweeter than the frozen. I don't know why, but they just are.

As soon as I saw those blueberries I knew immediately what I wanted to make. A couple weeks back this recipe caught my eye over at Mandy's Recipe Box. The photo alone just made my mouth water all those blueberries and that yummy topping oh my. 

I printed off the recipe and tucked it away. I thought this cake would be perfect for dessert or a quick breakfast. Well I was right because we munched on this wonderful cake for dessert and then had the leftovers breakfast the next day. 

Mandy was right you just cant have one piece. I might try this recipe next time with some blackberries that I have in the freezer. I have included some step by step photos of the blueberry cake. As usual fashion the full recipe is at the end of this post.

Combine the flour and sugar. Cut the butter into pieces using a knife and add to the flour mixture. Blend using a fork or pastry blender until crumbly. Set aside 3/4 cup of the mixture to use as a topping. Add the baking powder, milk, egg yolks and mix well and set aside. Beat the egg whites til soft peaks form.

Add the milk and egg mixture into the flour and mix. Fold the egg whites int the batter and lightly mix everything together. Pour into a greased 9 x 13 baking dish. Sprinkle with blueberries and and add the reserved crumb mixture. Bake at 350 for 30-35 min or until golden brown.

Ummm look at all that blueberry goodness ♥




Blueberry Muffin Snack Cake

Ingredients:
2 - cups all purpose flour
1 1/2 - cups sugar
1/2 - cups cold butter
1 teaspoon baking powder
1 - cup milk
2 - egg yolks
1 - teaspoon vanilla extract
2 - egg whites, beaten
2 - cups fresh blueberries or
frozen (if using frozen don't thaw)
1/2 - teaspoon lemon zest, optional

Directions:
In a mixing bowl, combine the flour and sugar. Cut the butter into pieces using a knife and add to the flour mixture.

Blend using a fork or pastry blender until crumbly. Set aside 3/4 cup of the mixture to use as a topping.

Add the baking powder, milk, egg yolks, vanilla extract and mix well and set aside. Beat the egg whites til soft peaks form.

Add the milk and egg mixture and into the flour and mix. Fold the egg whites int the batter and lightly mix everything together. Add the lemon zest if using. Pour into a greased 9 x 13 baking dish.

Sprinkle with blueberries and and add the reserved crumb mixture. Bake at 350 for 30-35 min or until golden brown and toothpick comes out clean.

Cook's Note: I haven't tried it but I bet lemon instead of vanilla extract would be delicious. I would only use 1/2 teaspoon instead of a full teaspoon.

Print Friendly and PDF

31 comments:

Julie @ Get Healthy Cheap said... #

Yum! The blueberry snack cake looks wonderful! Thanks for hosting!

Michele said... #

That certainly does look mouth watering! Yummy.

nancycreative said... #

That blueberry cake looks sooooo good! :)

Megan said... #

Oh my! That looks SO good! I think I know what I am having for breakfast!

HoosierHomemade said... #

Yum! That Bluberry cake looks awesome! I certainly could go for a piece about now.
Thanks so much for hosting!
~Liz

Julie said... #

My son saw these pictures, now he wants me to make this :)

Mandy said... #

Thanks so much for featuring this cake! I was excited to see that you used one of my recipes. Glad to know that I'm not the only one who can't stop at just one piece : )

Avril Miller said... #

Love this recipe! It looks light from the beaten egg whites folded in. Great pic's too so that we can follow along step by step.

Thank you so much Tina for hostessing Pot Luck Sunday - I look forward to it every week! :-)

Jane said... #

I can never get enough of blueberry desserts! Thanks for the recipe and the Pot Luck linky! Have a great week!

J. Bramlett said... #

That looks absolutely DEVINE. This cake is right up my alley and I am going to be making it asap!

Best Hamburger Recipe said... #

yummy! what a delicious recipe! I want to take it tasty! :)

baby cribs said... #

Blueberry is one of my favorite. I am so sure that a cake that is made with blueberries will going to be tastes so good. I just wish I can taste some of it.

Easy Picnic Recipes said... #

yummy! looks like so tasty! I'll try to make it soon.

Anonymous said... #

Tina,
Is anyone else having trouble reading your web pages? The background color has gotten lighter and the light colored text is barely readable.

Help!

Alwayzbakin said... #

What a beautiful cake! Looks delicious!

Tommie Jo said... #

That looks and sounds sooo yummy! I'm always on the lookout for new recipes so I will definitely have to visit again~

Mimi said... #

I made this the other night and it was delicious...it was all gone on the second day!

Anonymous said... #

I made the blue berry cake and it was a big hit in my house.
Linda

Julie said... #

This looks so delicious, I'm bookmarking it! I love your potluck Sundays :)

Amy said... #

I made this for a church potluck today and it was FANTASTIC! I used whole wheat flour instead of all-purpose, buttermilk instead of regular, and went with frozen blueberries because that was what we had. I had to cook it about 20-25 minutes longer than recommended, but I just kept checking it and poking it with the toothpick. Definitely a winner!

Anonymous said... #
This comment has been removed by a blog administrator.
Nina T. said... #

This looks soooo yummy! I can't wait to try it! Bet it would be yummy w/ almond extract too ;)

NorasGranddaughter said... #

It might be good with almond extract too as an alternative to vanilla.

Wendy Effle said... #

I'm going to try some lemon zest in it. I'll let you know! :o)

Martha Robertson said... #

I have made this before and you're right about the lemon...I add lemon zest to mine from one lemon and the juice of the lemon. And the outcome is "mouth watering."
I love your recipes and I'm always looking for new ones and when I make something from your site and take it to church functions, I let everyone know where I got the recipe.

Connie said... #

Does it need to be refrigerated or would it be ok at room temp?

Anonymous said... #

Sounds good but what is cold butter?

Tina Butler said... #

Cold butter is just butter that has not been brought to room temperature. Just use it right out of the refrigerator.

This cake is fine kept at room temperature.

Sinea Pies said... #

I teach in a homeschooling group and we will be having a staff meeting soon. THIS will be perfect to bring as my contribution to our snacks!

Eleanor Baylon said... #

Oh my goodness! Absolutely delicious! Our 2yr old dropped and broke 11 of our 12 eggs and had to use all the eggs. This was one if the yummy things I made! X

Unknown said... #

I just made this recipe using fresh wine berries. It is so delicious!