Back on the blueberry trail again… going into the fall this year’s berry crop was incredibly abundant and they have just kept on coming well into winter.
Blueberries are durable, so low in maintenance I suspect purveyors and markets love them, too. Packaged well, the nutritious bursts of flavor will hold over 2 weeks in the fridge or freeze easily for later use.
I decided it was time to use up the last of my current supply and opted for a very simple blueberry snack cake.
Such a basic little cake, there isn’t really much to it—just enough batter for the luscious berries to reign supreme in a 7” springform or 8”x8” baking pan.
Toppings are optional. I used a little old-fashioned crumble left from baked apples, but cinnamon-sugar or a sprinkle of turbinado finish it nicely, too.
It’s the sort of moist, multi-purpose cake that stands in for cheery morning coffeecake, as a sweet afternoon pick-me-up with tea or coffee, or a tempting dessert dabbed with sweetened whipped cream.
Blueberry Snack Cake
1 cup AP flour (or ¾ cup AP + ¼ cup whole wheat flour)
2 tsp baking powder
¼ tsp each salt and nutmeg
1 cup blueberries
½ cup granulated sugar
¼ cup butter, melted
Topping Options: Crumble: 2 Tbsp oats, ¼ tsp cinnamon 3 tsp brown sugar, 2 tsp melted butter; Cinnamon-Sugar: ¼ cup granulated sugar plus 1 tsp cinnamon. 1 Tbsp turbinado sugar; or Confectioners’ sugar.
- Preheat oven to 350°F. Spray a 7” springform or 8×8” pan with baking spray.
- Prepare topping. For Crumble, combine and press all together to form a crumbly mixture. For Cinnamon Sugar, combine sugar and cinnamon and set aside.
- In medium mixing bowl whisk together flour, baking powder, salt and nutmeg. Add the berries.
- Separately combine egg, sugar and butter and quickly add to the dry, it will be thick.
- Spread into pan and gently level the top. Sprinkle with topping and bake 35-40 minutes, until it separates from the edges of pan and is set in the center. Rest on rack for 10 minutes, release and remove springform, cool. Cut into portions. Dust with confectioners’ sugar. Serves 4-6.