Anyone else stress baking? While I am a self proclaimed “non-baker” my sister, Liz, is incredible at baking. She whipped up this delicious blueberry snack cake, because cake is no longer deemed appropriate just for special occasions. Eat it breakfast, eat it at lunch, or just grab a slice whenever. Let’s try to make this the new banana bread?
Ingredients
2 cups flour
1 1/2 cups sugar
1/2 cup cold butter, cubed
1 tsp baking powder
1 cup milk
2 eggs, separate
2 cups blueberries (fresh or frozen but do not thaw)
Recipe
In a food processor, add flour, sugar and butter and process until crumbly (or you can use a bowl and a pastry blender to break up the butter into the mixture so it is pea size crumbles). Save 3/4 cup in a bowl for the topping. Then mix in the baking powder, milk and egg yolks to the remaining flour/butter mixture. Beat the egg whites until soft peaks form and fold into the batter. Grease 9×13 pan with butter. Pour batter into pan and sprinkle with the blueberries and reserved topping. Bake at 350 for 45 minutes until edges are golden. Enjoy!
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