Blueberry Snack Cake

This blueberry snack cake is a straightforward, one-bowl bake with a tender crumb loaded with whole berries. Cinnamon and lemon zest in the batter give it a warm, citrusy backbone that makes the blueberries taste even more like themselves.

The berries get tossed in flour and sugar before folding into the batter. That flour coating absorbs moisture from the berry skins and gives the batter something to grip, which prevents the fruit from sinking to the bottom during the 40-minute bake. It’s a simple trick that makes a real difference in how the finished cake looks when you slice it.

Shortening instead of butter keeps this cake soft and moist at room temperature, which is exactly what you want for a snack cake that’s going to sit on the counter or travel to a potluck.

Pro Tips

• Fold the blueberries in gently by hand. The mixer will crush them and turn the batter purple.
• Fresh berries work best here. Frozen berries release more juice and can make the cake soggy. If using frozen, don’t thaw them first.
• Test for doneness with a toothpick at 35 minutes. Ovens vary, and a few minutes too long dries out the crumb.
• This cake is even better the next day once the flavors have had time to settle.

Variations

• Top with a streusel of butter, flour, and brown sugar before baking for a crumbly, crunchy crust.
• Swap blueberries for raspberries or diced peaches.
• Add a simple lemon glaze after cooling for extra sweetness and citrus.