Blueberry Snack Cake
This light and delicious blueberry cake is quick and easy to make, and it is different from most blueberry cakes because the blueberries are baked inside the cake instead of added as a topping after the cake is baked. This cake also freezes well.
Ingredients
1/4 cup shortening (like Crisco) or butter
1/2 cup granulated sugar
1 egg
1 cup sifted flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk
1 cup blueberries
Cream shortening and sugar until the mixture is very light and creamy. Add the egg and beat well. Sift the dry ingredients or mix them together with a whisk. Add the dry ingredients and milk all at once to the creamed shortening and egg mixture and mix again until everything is well-blended. Stir in the blueberries. Bake in a greased and floured 8-inch square pan at 350°F for 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool on a rack, then remove the cake from the pan.
Written by Shirley | Filed Under Cooking & Baking from Scratch, Frugality & Nutrition series, My Family's Favorite Recipes, My Soy-Free Recipes
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Comments
Comment by KN:
Mmm…sounds simple and delicious. I believe I’ll test this out later in the week when our temperatures (are supposed to) fall below 40 instead of the near 80’s we’ve experienced the early part of this week here in East Texas. Still have a few frozen blueberries that we picked last year I saved for the perfect blueberry cake recipe. This is probably it.
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