Make Ahead

1-Bowl (Blueberry) Snack Cake

October 29, 2020
0 Ratings
  • Prep time 10 minutes
  • Cook time 40 minutes
  • Serves 8-10
Author Notes

This is my go-to recipe when I get last-minute guests. It's comforting, fast, I always have the ingredients at home, and you can serve it as part of brunch/breakfast, afternoon tea/coffee, or you can zap it for 30 secs in the microwave and serve it for dessert with a scoop of vanilla ice cream! Your kitchen will smell heavenly with the aroma of freshly-baked cake and cinnamon. You can even make it without the blueberries because the cake is divine in its simplicity. If I am rushed, I pop the butter into a bowl and microwave at 50% power level for 15-20 seconds until softened (but not melted). One bowl, so easy clean up! I am sad that I can't give the right person credit for this recipe. My friend Edith had it at a church breakfast over 12 years ago and got the recipe from the person who told her: it's so easy, fast and it's 1 BOWL! It has worked every time I've made it, which is at least 10 times a year for the past 12 years! —Deborah D

What You'll Need
  • 2 cups flour
  • 1 1/2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2/3 cup salted butter, softened/room temperature (not melted)
  • 1 cup milk
  • 2 eggs
  • 1 cup blueberries (fresh or frozen)
  • cinnamon + sugar
  1. Preheat oven 350F 13x9 baking dish, pan, or pyrex In large bowl combine all cake ingredients, mix (I use a handheld mixer) at low speed until moistened. Increase speed to medium for 3 minutes.
  2. Fold in blueberries and pour into greased + floured pan.
  3. Sprinkle generously with cinnamon sugar (I make my own and have it in a shaker at this ratio: 1/4 cup sugar + 1/2 tsp of cinnamon)
  4. Bake for 35-45 minutes until top springs when touched lightly.
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  • Deborah D
    Deborah D
  • FatimH
  • Madeleine Scott
    Madeleine Scott

4 Reviews

FatimH March 20, 2021
This is a delicious cake with a beautiful touch of cinnamon. It is light and very easy and fast to make. I will definitely make this again.
Deborah D. July 20, 2021
Madeleine S. February 16, 2021
This is an excellent cake with a beautiful crumb. Added 1 teaspoon vanilla because it seemed odd to make a cake without it. Glad I did!
Deborah D. February 17, 2021
Delighted you liked it, Madeleine! If you feel adventurous, try it without the vanilla next time. The subtle difference is actually quite lovely, as the butter and the cinnamon have a chance to shine.