Description
This Blueberry Snack Cake is a delightful treat with its moist texture and bursting with fresh blueberries. The yogurt adds richness, while the almond and vanilla extracts enhance the flavor, making it a perfect snack or dessert for any occasion. Easily prepared in under an hour, this cake will be a favorite for anyone searching for a simple, homemade dessert.
Ingredients
Scale
- ½ cup unsalted butter, softened
- 1 ¼ cup granulated sugar, divided
- 1 large egg
- ¾ teaspoon vanilla extract
- ¾ teaspoon almond extract
- 1 cup greek yogurt
- 2 cups all purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon table salt
- 2 cups fresh blueberries
Instructions
- Preheat your oven to 350°F and spray an 8×8 baking dish with nonstick spray.
- In a large bowl, beat the butter and 1 cup of sugar until light and creamy. Mix in the egg, vanilla extract, almond extract, and yogurt until smooth.
- Gradually add in the flour, baking powder, and salt, mixing until incorporated.
- Coat the blueberries with 1 tablespoon of flour, then gently fold them into the batter using a rubber spatula.
- Spread the batter evenly in the prepared baking dish and sprinkle the remaining ¼ cup of sugar over the top.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow to cool before slicing.
Notes
For a sweeter cake, consider increasing the sugar slightly.
Make sure to gently fold in the blueberries to prevent them from breaking.
Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 15g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg