This easy to make Lemon Blueberry Snack Cake is a unique take on the ever popular flavor combination of tangy lemon and plump blueberries.

I found this recipe while googling lemon blueberry snack cake, except once I started making it I realized it didn’t have lemon in it. Oops, proves that it’s always best to really read through the recipe first and not just assume it’s what you want. I’m never one to just give up on a recipe so I added the lemon I was looking for and blundered on.

I took them to a parent get together at school and once they got cut up I had to practically jump in and save one for a photo, they were going fast. Then I ate that one after it’s photo shoot and understood why people were gobbling them up, they were tasty. They really are an unusual baked good with a cake-y bar like base with blueberries nestled in amongst the crumb topping. It’s a winner though and I’m taking it next week for my husband’s church’s Pashca Feast next week. (Orthodox Easter Feast)

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Lemon Blueberry Snack Cake
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Rating: 0
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Course Dessert
Cuisine Alaskan, American
Servings
servings
Ingredients
Course Dessert
Cuisine Alaskan, American
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. preheat oven
  2. grease a 9x13 pan
  3. mix the flour and the sugar with the lemon zest, use you hands to rub it in well
  4. cut in the butter until crumbly
  5. remove 3/4 cup of the flour sugar mix for the topping, set aside
  6. add the lemon juice to the buttermilk and allow to rest for a minute
  7. then beat the baking powder, buttermilk and egg yolks into the remaining flour sugar mixture
  8. beat well until thoroughly combined
  9. beat the egg whites until soft peaks form, this can be done
  10. quickly with a whisk or with a mixer
  11. fold them into the cake batter
  12. spread the batter into the 9x13 pan
  13. sprinkle with the frozen berries and then reserved flour/sugar/butter mix
  14. bake at 350˚ for 30-35 minutes

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