Blueberry Snack Cake
Sweet, buttery cake, filled with juicy blueberries is perfect for breakfast, for snacks, for dessert, for any excuse, or no excuse at all.
Foto: Barefeet In The KitchenIngredients
- 3 eggs
- 1¾ cups sugar
- ¾ cup butter (softened)
- 1 teaspoon vanilla
- 2 cups all-purpose flour*
- 2 cups fresh blueberries
- 1¼ cups brown rice flour
- ½ cup potato starch
- ¼ cup tapioca starch
- 1 teaspoon xanthan gum
Steps
Preheat oven to 350°F. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the blueberries and stir by hand to mix throughout.
Spread in a buttered 9x13 pan. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (43-45 minutes works great for my oven.) Let cool completely before cutting into small slices. I cut mine into fairly small pieces, about 1"x2", so that they could be easily eaten by hand. Enjoy!
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