Growing up, this was always one of my favorite “after-school-snacks” that my mom would make.I love anything with blueberries!This recipe comes from a Taste of Home Cookbook that I own.
BLUEBERRY SNACK CAKE
2 cups all-purpose flour
1-1/2 cups sugar
1/2 cup cold butter
1 tsp baking powder
1 cup milk
2 eggs, separated
2 cups fresh or frozen blueberries
In a mixing bowl, combine flour and sugar. Cut in butter until crumbly. Set aside 3/4 cup for topping. Add the baking powder, milk and egg yolks to remaining mixture; mix well. Beat egg whites until soft peaks form; fold into batter.Pour into a greased 9×13 pan. Sprinkle with blueberries and reserved crumb mixture.Bake at 350 F for 30-35 minutes or until golden brown and a toothpick inserted near the center comes out clean.
Yeild 15-18 servings
If using frozen blueberries, do not thaw before adding to the batter.