Blueberry snack cake

I must admit that lately I haven’t been particularly inspired either cooking or baking wise.  I was busy entertaining people over the holidays and quite pre-occupied with this business school decision, but now that that’s made (I’m moving to London!), I’m ready to start trying out some new recipes again.  I had a bag of frozen blueberries in my freezer leftover from making these muffins, so decided to use the rest of them on this simple little snack cake.

I enjoyed this recipe because it was incredibly simple.  It used the base of the recipe as the crumb topping, so that really cut down on prep time.  I also liked that you scatter the blueberries across the top of the cake rather than combining them in the batter itself because it just makes the whole thing much less messy (particularly if you are using frozen blueberries, which tend to stain everything).  This is a great cake to package up and give out as little gifts, or just to have around the house if you have self control and like a little snack once in a while (clearly, I took the former route as I have no self control).

Blueberry snack cake (adapted from Inside BruCrew Life)

Ingredients

2 cups flour
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon cinnamon
1/2 cup cold butter (I used 100 grams)
1 teaspoon baking powder
1 cup buttermilk (I used milk with a tablespoon of lemon juice added)
2 eggs
2 cups blueberries, fresh or frozen (I used frozen – please, as if I could afford that many fresh blueberries)

In a mixing bowl, combine the flour, sugars, and cinnamon. Cut in the butter until the mixture is crumbly. I used my hands for this at the end – but I suppose a food processor or something would also work.   Set aside 3/4 cup mixture for the topping.

Then, add the baking powder, eggs, and finally buttermilk  to the remaining mixture. Beat gently until combined. Spread in a greased 9×13 baking dish. Sprinkle with all the blueberries. Top with the reserved crumb mixture. Bake at 180 C / 350 F for 35-40 minutes. Cool slightly before serving. (but do serve it warm if possible because it is delicious that way)  Store in a sealed container.

IMG_6859Making the crumb mixture – the lumps you see are the butter blended with the dry ingredients

IMG_6860Separating out part of the crumb mixture for later

IMG_6861Adding in the buttermilk after the eggs

IMG_6862And when it’s all combined it gets all blended and smooth like this

IMG_6863Spread in the pan and topped with the blueberries

IMG_6864And then topped with the rest of the crumb mixture before going into the oven

IMG_6866Finished product.  Yes that’s right I had already removed (and possibly eaten) slices before I thought to photograph it.

This was amazingly delicious for how little effort it took to put together.  Frozen blueberries when baked are basically as good as fresh ones, and the crumb topping was the metaphorical icing on the cake.  Sometimes simplicity is best and this cake is just all about the blueberries.  It’s appropriately titled a snack cake since you really could eat it at any time of day…breakfast, afternoon, midnight…

One year ago: Cornbread cranberry stuffing

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