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Blueberry Muffin Snacking Cake Recipe

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4.2 from 13 reviews

  • Author: Sara
  • Total Time: 1 hour 10 minutes
  • Yield: 9 servings (8x8-inch square pan)
  • Diet: Vegetarian

Description

A moist and tender Blueberry Muffin Snacking Cake that combines the delicious flavors of fresh blueberries and optional lemon zest, offering a perfect balance of sweet and tangy. This easy-to-make cake is baked in an 8×8 pan and is great for casual snacking or dessert.

Ingredients

Dry Ingredients

  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1½ cups (195 g) all-purpose flour
  • 1 cup (200 g) granulated sugar, plus more for sprinkling

Wet Ingredients

  • ½ cup (118 ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • 2 tablespoons freshly-squeezed lemon juice, optional
  • ½ cup (120 g) whole milk yogurt, room temperature

Flavorings and Add-ins

  • 2 tablespoons lemon zest, from about two lemons, optional
  • 1½ cups (210 g) blueberries, fresh or frozen, divided

Instructions

  1. Prepare Oven and Pan: Preheat the oven to 350°F (175°C). Grease an 8x8x2-inch square baking pan with cooking spray or softened butter, then line the bottom with a long sheet of parchment paper extending over two opposite sides to create a cradle for easy removal.
  2. Mix Sugar and Flavor: In a large bowl, rub the lemon zest into the granulated sugar with your fingers until fragrant, if using lemon. Whisk in the vegetable oil and vanilla extract for about 30 seconds to combine.
  3. Add Eggs and Liquids: Whisk in the eggs one at a time until fully incorporated. Then add the lemon juice and whole milk yogurt, mixing until smooth and even.
  4. Incorporate Dry Ingredients: Sprinkle the baking powder and kosher salt into the batter, whisking vigorously after each to ensure even distribution. Gently fold in the all-purpose flour, stopping when a few streaks remain for a tender crumb.
  5. Add Blueberries: Fold in 1 cup (140 g) of the blueberries carefully to avoid breaking them and maintaining their shape.
  6. Assemble Cake: Scrape the batter into the prepared pan and smooth the top. Arrange the remaining ½ cup (70 g) blueberries evenly over the surface. Lightly sprinkle the top with granulated sugar to create a sweet crust.
  7. Bake: Bake the cake in the preheated oven for about 40 minutes. Rotate the pan halfway through baking to ensure even cooking. The cake is done when a wooden skewer inserted in the center comes out with a moist crumb or two.
  8. Cool and Serve: Let the cake cool in the pan for about 20 minutes. Use the parchment overhang to lift the cake out carefully. Run a butter knife around the edges if it’s stuck. Allow the cake to reach room temperature before slicing and serving. Store wrapped at room temperature for up to 3 days.

Notes

  • Using lemon zest and juice is optional but adds a refreshing citrus flavor that complements the blueberries beautifully.
  • Fresh or frozen blueberries can be used; if frozen, add them directly without thawing to prevent the batter from turning purple.
  • Be gentle when folding the blueberries to avoid breaking them and discoloring the batter.
  • The cake is best enjoyed within 3 days when stored at room temperature.
  • You can substitute whole milk yogurt with Greek yogurt or buttermilk for a tangier profile.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Cake
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/blueberry-muffin-snacking-cake-recipe/