Fresh blueberries, sour cream, grass fed milk, and vanilla bean paste make up this flavor packed blueberry snack cake.
So you might be wondering what the main difference is between a regular cake and a snack cake. A snack cake is traditionally a smaller sheet cake that is lightly frosted, making it incredibly easy to cut and snack on! This blueberry snack cake is packed full of fresh blueberries, sour cream, and grass fed milk, then topped with a vanilla bean buttercream. It’s an extra indulgent, easy on-the-go-cake.
What you’ll need to make this blueberry snack cake:
Salted butter
Granulated sugar
Large eggs
Sour Cream
Pure Vanilla Extract
All-Purpose Flour
Baking Powder
Salt
Whole or 2% milk
Fresh blueberries
Powdered sugar
Vanilla bean paste
Heavy cream
The Cake
This moist and flavorful cake is made of a handful of pantry staples. Salted butter, grass-fed milk, all purpose flour, and large eggs create the base to this cake. Sour cream is added to keep it soft, and fresh blueberries are folded in right before it’s baked to golden perfection.
The Oregon Blueberry Commission is a wonderful resource for all things blueberry. Check out their website for at-home growing tips, mouthwatering recipes, and so much more! Also, there are so many u-pick sites throughout Oregon where you can snag the freshest blueberries right off the bush. Head over to this map to find the closest u-pick farm near you.
The Frosting
This vanilla bean frosting is made of salted butter, powdered sugar, vanilla bean paste, and heavy cream. It whips up in under a minute and is the perfect creamy compliment to the fruit-packed cake.
Now if you don’t have or can’t find vanilla bean paste, simply sub in pure vanilla extract and continue with the recipe as instructed.
The Dietary Substitutions
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy.
Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour.
Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.
Simple Truth makes a wonderful plant based sour cream that is dairy free and vegan.
Silk Dairy Free Heavy Cream is a great option for the frosting.
I hope you love this blueberry snack cake! Special thanks to Oregon Blueberry Growers for sponsoring this recipe. Be sure to head over to their site and check out the wealth of knowledge they provide!
XO,
Heather
PS- be sure to check out my Blueberry Streusel Cream Cheese Coffee Cake if you love blueberries!
Blueberry Snack Cake
Ingredients
- FOR THE CAKE:
- ½ Cup Salted Butter, softened
- 1 Cup Granulated Sugar
- 1 Large Egg + One Large Egg Yolk
- ⅓ Cup Sour Cream
- 2 Teaspoons Pure Vanilla Extract
- 1 ½ Cups All Purpose Flour
- ½ Teaspoon Salt
- 2 Teaspoons Baking Powder
- ½ Cup Whole or 2% Milk
- 1 Cup Fresh Blueberries, more for topping if desired
- FOR THE FROSTING:
- ½ Cup Salted Butter, softened
- 1 ½ Cups Powdered Sugar
- 2 Teaspoons Vanilla Bean Paste
- 1 Tablespoon Heavy Cream
Instructions
- To make the cake: In a medium size bowl or with a standing mixer, cream the butter and sugars until light and fluffy, about one minute. Add the eggs and continue to mix for about 30 seconds. Add sour cream, and mix again until smooth, about 30 seconds. Add the flour, baking powder, and salt, mixing until just incorporated, about 20 to 30 seconds. Add the milk and whisk until smooth, 30 seconds. Fold in the blueberries gently.
- Prepare an 8 x 8 baking pan by coating with butter and flour, or using a spray such as Pam baking spray or Baker’s Joy.Spread the batter evenly into the pan, and bake at 350° for 35-45 minutes. The cake should be fully set in the middle and the top / edges should be golden brown. Allow the cake to cool in the pan for 10 minutes, then carefully remove it to a wire rack to cool completely.
- Once the cake is completely cool, mix up the frosting. Place all ingredients in a medium-size bowl, and either by hand or with a standing / hand mixer, mix on medium to high until all ingredients are fully incorporated and smooth, about one minute. Spread the frosting evenly onto the cooled cake, and top with additional blueberries if desired.
- Slice and enjoy! Store any leftovers covered at room temperature for up to three days {although this cake is freshest when served on day one}.
Jbanks
How much baking soda? Am I missing something when it says stir together flour,salt and baking soda?
Heather Templeton
Hello! My apologies, It’s actually 2 tsp baking powder! The recipe has been corrected. Thanks for the catch! 🙂