Homemade Blueberry Snack Cake Recipe

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This blueberry cake is soft, moist, and bursting with fresh or frozen blueberries. It’s perfect for breakfast, tea-time, or even dessert with a scoop of vanilla ice cream.

Ingredients

  • Dry ingredients
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • Wet ingredients
  • ½ cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 cup plain yogurt or sour cream (makes it super moist!)
  • 2 teaspoons vanilla extract
  • Filling
  • 2 cups fresh or frozen blueberries (do not thaw if frozen)
  • 1 tablespoon all-purpose flour (to coat blueberries so they don’t sink)
  • Optional topping
  • 2 tablespoons coarse sugar (for crunch on top)
  • A sprinkle of cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or line with parchment.
  2. Prepare blueberries: In a small bowl, toss the blueberries with 1 tablespoon flour. This helps keep them evenly spread in the cake. Set aside.
  3. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  4. Cream butter & sugar: In a large mixing bowl, beat butter and sugar together with an electric mixer until light and fluffy (about 2–3 minutes).
  5. Add eggs & vanilla: Beat in eggs one at a time, then mix in vanilla.
  6. Add yogurt/sour cream: Mix until smooth. This keeps the cake tender and moist.
  7. Combine dry & wet: Gradually add the flour mixture to the wet ingredients. Mix just until combined (don’t overmix).
  8. Fold in blueberries: Gently stir in the floured blueberries.
  9. Bake: Spread the batter evenly into the prepared baking dish. Sprinkle coarse sugar and cinnamon on top if desired. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
  10. Cool & serve: Let the cake cool in the pan for 15 minutes before slicing. Serve warm or at room temperature.

Serving Suggestions

  • Serve plain with tea or coffee.
  • Add a dusting of powdered sugar.
  • Top with whipped cream or vanilla ice cream for dessert.
  • Drizzle with lemon glaze for extra zing. Benefits
  • Blueberries: Packed with antioxidants, vitamin C, and fiber.
  • Yogurt/Sour Cream: Adds protein, calcium, and gut-friendly probiotics.
  • Homemade goodness: No artificial preservatives, fresher taste, and healthier than store-bought cake.

Nutrition (per slice, 12 servings approx.)

  • Calories: ~220
  • Carbs: 32g
  • Protein: 4g
  • Fat: 9g
  • Fiber: 2g
  • Sugar: 17g

This cake stays soft for 3 days at room temperature (covered) or up to 5–6 days refrigerated. You can also freeze slices for a quick snack later.

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