Blueberry Snack Cake

Name: Blueberry Snack Cake
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 12 porsi
Cuisine: Indonesian
Ingredients: 3 eggs; 1¾ cups sugar; ¾ cup butter (softened); 1 teaspoon vanilla; 2 cups all-purpose flour*; 2 cups fresh blueberries; 1¼ cups brown rice flour; ½ cup potato starch; ¼ cup tapioca starch; 1 teaspoon xanthan gum

Sweet, buttery cake, filled with juicy blueberries is perfect for breakfast, for snacks, for dessert, for any excuse, or no excuse at all.

⏱️ 65 menit 🔪 Persiapan: 15 menit 🔥 Masak: 50 menit 📊 Sedang 👁️ 4 dilihat

👨‍🍳 Mulai Masak

Foto: Barefeet In The Kitchen

Bahan-bahan

12 porsi

3 eggs
1¾ cups sugar
¾ cup butter (softened)
1 teaspoon vanilla
2 cups all-purpose flour*
2 cups fresh blueberries
1¼ cups brown rice flour
½ cup potato starch
¼ cup tapioca starch
1 teaspoon xanthan gum

Langkah-langkah

Preheat oven to 350°F. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the blueberries and stir by hand to mix throughout.
Spread in a buttered 9x13 pan. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (43-45 minutes works great for my oven.) Let cool completely before cutting into small slices. I cut mine into fairly small pieces, about 1"x2", so that they could be easily eaten by hand. Enjoy!