Blueberry Buttercream Snack Cake is moist and tender, bursting with juicy blueberries, and topped with a thick, creamy vanilla buttercream frosting. This no-fuss cake uses simple ingredients you probably already have at home, but don’t let that fool you, this cake packs a lot of flavor!
The light, airy cake and the thick, velvety frosting are the perfect combination of flavors and textures. This blueberry snack cake is perfect for any occasion, and is always a crowd-pleaser!
Ingredients in Blueberry Buttercream Snack Cake
- ½ cup butter
- 1 cup sugar
- 1-½ cups all-purpose flour
- 1 tsp baking powder
- 3/4 cup milk
- 1 tsp vanilla
- 1-½ cups fresh blueberries, floured (can also use frozen)
- l tsp lemon zest
- 2 eggs
- 1/2 tsp salt
- Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk or heavy cream
Instructions
- Preheat oven to 350 degrees
- In a stand mixer with the paddle attachment, cream together the butter and sugar until light and fluffy
- In a medium bowl, whisk together flour, salt and baking powder
- Add eggs, vanilla and lemon zest and beat well
- Add in the flour and milk, alternating between and ending with the flour
- Mix the cake batter until well combined
- Fold in blueberries
- Pour the batter into a greased or parchment paper lined square 8″ inch pan
- Bake at 350 for 30 minutes or until the top is golden brown and a toothpick comes out clean from the center
- Let cool on a wire rack for 30 minutes before frosting
- FROSTING
- In the stand of a mixer, beat the butter until light and creamy (about 2-3 minutes)
- Gradually add the powdered sugar, one cup at a time, beating slowly until the sugar is fully incorporated. After each addition, increase the speed to medium and beat until the mixture is smooth and creamy. Scrape down the sides of the bowl as needed.
- Add the vanilla extract and 1-2 tablespoons of milk the mixture. Beat on medium speed for about 1 minute. If the frosting is too thick, add more milk or cream, one tablespoon at a time, until you reach the desired consistency.
Blueberry Buttercream Snack Cake
Blueberry Buttercream Snack Cake is moist and tender, bursting with juicy blueberries, and topped with a thick, creamy vanilla buttercream frosting.
Ingredients
- ½ cup butter
- 1 cup sugar
- 1-½ cups all-purpose flour
- 1 tsp baking powder
- ¾ cup milk
- 1 tsp vanilla
- 1-½ cups fresh blueberries floured (can also use frozen)
- l tsp lemon zest
- 2 eggs
- ½ tsp salt
- Frosting
- ½ cup unsalted butter softened
- 2 cups powdered sugar sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk or heavy cream
Instructions
- Preheat oven to 350 degrees
- In a stand mixer with the paddle attachment, cream together the butter and sugar until light and fluffy
- In a medium bowl, whisk together flour, salt and baking powder
- Add eggs, vanilla and lemon zest and beat well
- Add in the flour and milk, alternating between and ending with the flour
- Mix the cake batter until well combined
- Fold in blueberries
- Pour the batter into a greased or parchment paper lined square 8″ inch pan
- Bake at 350 for 30 minutes or until the top is golden brown and a toothpick comes out clean from the center
- Let cool on a wire rack for 30 minutes before frosting
- FROSTING
- In the stand of a mixer, beat the butter until light and creamy (about 2-3 minutes)
- Gradually add the powdered sugar, one cup at a time, beating slowly until the sugar is fully incorporated. After each addition, increase the speed to medium and beat until the mixture is smooth and creamy. Scrape down the sides of the bowl as needed.
- Add the vanilla extract and 1-2 tablespoons of milk the mixture. Beat on medium speed for about 1 minute. If the frosting is too thick, add more milk or cream, one tablespoon at a time, until you reach the desired consistency.
Tried this recipe?Let us know how it was!
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