Sometimes I want a little cake. A literal little cake. And Blueberry Snack Cake is one of my favorite little cakes.
It's all the goodness of a blueberry muffin without the drama of making muffins. The greasing the cups, measuring out the batter into the cups and removing the baked muffins from those cups.
Or I'll just spread the batter in a pan, microwave, slice and eat.
Blueberry Snack Cake
Text and Photo by Jac Kyles Baker
Makes one 6 inch cake
Ingredients
3 TB butter/vegetable oil spread, softened
1/3 cup sugar plus more for sprinkling
2 TB sour cream
1/2 tsp vanilla extract
1 large egg plus 1 egg yolk, lightly beaten
1/4 teaspoon salt
1/4 cup fresh blueberries*
3/4 cup all purpose flour
1/2 tsp baking powder
Preparation
Oil or butter a 6 inch round microwave safe pan.
Whisk together flour and baking powder in a large bowl. Sprinkle a TB of the flour mixture over the blueberries and toss to coat.**
In a separate bowl: beat sugar, salt and butter until light and creamy. Mix in sour cream and vanilla. Beat in egg and egg yolk until combined. Stir well.
Make a well in the bottom of the flour bowl. Add about a third of the liquid mixture to the well and stir in some of the flour. Repeat until all the liquid and flour is mixed in and forms a smooth batter.
Fold blueberries into batter. Pour batter into prepared pan and spread evenly. Cover batter generously with sugar.
Microwave on MED HIGH (70% power)*** for a total of 3 minutes, checking cake's progress every minute. Test doneness by inserting a toothpick in the center of cake; toothpick should come out clean.
Carefully remove pan from microwave and cool on a rack for five minutes. Remove cake from pan and cool completely on a rack (or remove cake from the pan and eat it warm).
Cook's Notes
* You can substitute unthawed frozen blueberries. You may to increase cook time.
** Tossing the blueberries in flour keeps them suspended in the batter rather than sinking to the bottom.
*** Microwaves power varies. Adjust power and times accordingly.