Blueberry Snack Cake Food

BLUEBERRY SNACK CAKE

Steps:

• Place egg whites in a small bowl; let stand until needed. Preheat oven to 350°., In a large bowl, mix flour and sugar; cut in butter until crumbly. Reserve 3/4 cup mixture for topping. Add baking powder, milk and egg yolks to remaining mixture; beat until blended. With clean beaters, beat egg whites until soft peaks form; fold into batter., Transfer to a greased 13x9-in. baking dish. Sprinkle with blueberries and reserved topping. Bake until golden brown and a toothpick inserted in center comes out clean, 30-35 minutes. Cool on a wire rack.

BLUEBERRY SNACK CAKE WITH STREUSEL TOPPING

Steps:

• Place the dry streusel ingredients in a food processor bowl. Drop in butter and pulse until small crumbs form. This can be done in a bowl with a pastry blender too. Set aside.
• Preheat oven to 375 degrees. In a large mixing bowl, cream the butter. Add the sugar and beat until light and fluffy. Add the egg, and beat well. Add the dry ingredients to the butter mixture alternating with the milk & vanilla. Mix well. Stir in the blueberries by hand. Spread the batter evenly in an oiled 8-inch square cake pan. Spoon the streusel topping evenly over the batter, and bake for 40-45 minutes. Let cake cool for 15 minutes and then cut into squares and serve warm.

BLUEBERRY SNACK CAKE

Steps:

• In a mixing bowl, combine flour and sugar.
• Cut in butter until crumbly.
• Set aside 3/4 cup for topping.
• Add the baking powder, milk and egg yolks to remaining mixture; mix well.
• Beat egg whites until soft peaks form; fold into batter.
• Pour into a greased 13" x 9" x 2" baking dish.
• Sprinkle with blueberries and reserved crumb mixture.
• Bake at 350 degrees for 30-35 minutes or until golden brown and a toothpick inserted near the center comes out clean.

MELT IN YOUR MOUTH BLUEBERRY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
• Cream butter or margarine and 1/2 cup sugar until fluffy. Add salt and vanilla. Separate eggs and reserve the whites. Add egg yolks to the sugar mixture; beat until creamy.
• Combine 1 1/2 cups flour and baking powder; add alternately with milk to egg yolk mixture. Coat berries with 1 tablespoon flour and add to batter.
• In a separate bowl, beat whites until soft peaks form. Add 1/4 cup of sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into batter. Pour into prepared pan. Sprinkle top with remaining 1 tablespoon sugar.
• Bake for 50 minutes, or until cake tests done.

BLUEBERRY CARROT SNACK CAKE

Steps:

• Preheat oven to 350 degrees.
• Butter and flour a 10 cup bundt pan.
• Mix the first 5 ingredients in a medium bowl.
• Combine both sugars in a large bowl.
• Add eggs one at a time, whisking until smooth.
• Whisk in oil.
• Stir in the carrots and then fold in the blueberries.
• Do not over mix-- batter will the thick.
• Spoon the batter into the prepared pan.
• Bake about 1 hour until cake begins to come away from the edges of the pan.
• Cool cake in pan for 20 minutes.
• Invert onto plate and let cool completely.
• I have also cut this recipe in half and used a square cake pan with equally good results.

BLUEBERRY BANANA SNACK CAKES

Steps:

• Heat oven to 350 degrees Fahrenheit.
• In large mixer bowl combine sugar, margarine, buttermilk, eggs and vanilla. Beat at medium speed until creamy. Add bananas; continue beating until well mixed.
• Add flour, baking soda and salt.
• Beat at low speed until moistened.
• By hand, stir in blueberries.
• Spoon into paper-lined muffin cups until about 3/4 full.
• Bake for 25-30 minutes or until a toothpick comes out clean.
• After cooling, sprinkle with powdered sugar, if you want.