Blueberry Snack Cake
Fresh blueberries, sour cream, grass fed milk, and vanilla bean paste make up this flavor packed blueberry snack cake.
Servings: 16
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}.
Notes
SEE BLOG FOR DIETARY SUBSTITUTIONS ON GLUTEN AND DAIRY.