This blueberry snack cake is the perfect combination of a blueberry muffin and a coffee cake. It has a soft, moist texture, is filled with fresh blueberries, and is topped with a sweet, crackly sugar that makes every bite so delicious. Trust me, you will want a second slice.
If you love easy blueberry recipes, try these sour cream blueberry muffins or this blueberry banana bread next.
The post for blueberry snack cake was first published in December 2013. It was updated and republished in May 2026.
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If I ever open a bed and breakfast or a coffee shop, I will serve Bisquick blueberry pancakes and this amazing blueberry cake every day. It is a simple recipe that just makes everyone happy.
Years ago, I found this cake recipe in one of my old church cookbooks. It sounded so good, so I made it right away. My oldest son loved it so much that he devoured the whole thing in one day, then asked for another. That is honestly the best kind of review a recipe can get.
Every year, when blueberries are in season, this blueberry snack cake is the first thing I make. I love the crunchy sugar topping and soft, moist cake with juicy berries. A warm slice with a blueberry latte is a delicious way to start out any day.
Why You'll Love This Blueberry Cake
- Fresh blueberries in every bite. There are 2 cups of juicy blueberries folded into the batter, so every slice is packed with berry goodness.
- Sweet sugar topping. A generous sprinkle of sugar on top creates the crispiest, crackliest crust, making it hard to resist.
- A hint of almond flavor. Just a small touch of almond extract gives this cake a subtle something that makes it stand out.
- Great any time of day! Feel free to enjoy a slice for breakfast, brunch, an afternoon snack, or dessert.
Ingredients Needed
This easy blueberry snack cake recipe comes together in minutes with simple pantry staples and fresh blueberries. Scroll down to the printable recipe card for the exact amounts and complete instructions.
- Unsalted Butter: Softened butter gives this cake a rich and tender crumb. Set it out at least 30 minutes before you start so it has time to soften properly.
- Granulated Sugar: Sweetens the batter and is sprinkled on top for a crackly crust.
- Large Egg: Helps bind everything together and adds richness to the batter.
- Greek Yogurt: Keeps this cake soft and tender without making it heavy. Sour cream can be used as a substitute.
- Almond Extract: I like to use a little almond extract to add a subtle nutty note and make the cake taste extra special. It goes so well with blueberries.
- All Purpose Flour: Gives the cake its structure. Make sure to fluff and spoon or use a kitchen scale for the best results.
- Baking Powder: Gives the cake just enough lift so it bakes light and tender.
- Blueberries: I usually use fresh berries, but frozen blueberries will also work.
Recipe Variations
- Swap the berries. Fresh raspberries, blackberries, or cranberries work great in this recipe. Use your favorite or whatever is in season.
- Skip the almond extract. If you are not a fan of almond flavor, just use all vanilla instead.
- Add lemon zest. Stir the zest of 1 lemon into the batter for a citrusy twist that pairs well with blueberries.
- Try a streusel topping. Swap the plain sugar for a buttery streusel topping like the one on this cranberry coffee cake.
- Add a glaze. Drizzle a powdered sugar glaze over the cooled cake.
How To Make A Blueberry Snack Cake
You can make a blueberry breakfast cake and have it in the oven in a few minutes. Just follow our easy step-by-step instructions.
- Make the batter. Beat the softened butter and sugar in a large bowl until light and creamy. Add the egg, yogurt, extracts, and mix again until smooth.
- Add the dry ingredients. Add the flour, salt, and baking powder to the butter mixture and stir just until combined.
- Fold in the blueberries. Gently stir 1 tablespoon of flour into the berries, then fold them into the batter gently.
- Top and bake. Spoon the batter evenly into a greased square cake pan. Sprinkle with granulated sugar, then place in a preheated oven and bake. Cool on a wire rack before cutting and serving.
BruCrew Tips
- Use fresh blueberries for the best results. Fresh berries hold their shape better in the batter and release less moisture than the frozen ones.
- If you need to use frozen blueberries, do not thaw them. Add the frozen fruit straight from the freezer to prevent it from turning the batter purple.
- Toss the berries in flour. A light coating of flour helps the fruit stay suspended in the batter and prevents it from sinking to the bottom during baking.
- Be generous with the sugar topping. The crackly sugar crust is one of the best things about the cake, so do not hold back!
- Let the cake cool before cutting. Give the cake 15-20 minutes to cool before diving in. This way, the crumb has time to set, and the berries are not too hot or juicy.
Storing and Freezing
On the Counter: Keep the cake in a covered container at room temperature for 2-3 days.
In the Refrigerator: Cover tightly and refrigerate for 5-6 days. Let it come to room temperature before serving for the best texture and flavor.
In the Freezer: Wrap individual squares in plastic wrap, then place them in a freezer bag for 1-2 months. Thaw before serving.
More Breakfast Cake Recipes
- Strawberry Banana Cake
- Apple Crumble Cake
- Raspberry Banana Cake
- Cherry Coffee Cake
- Strawberry Snack Cake
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Recipe
Blueberry Snack Cake
This blueberry snack cake is the perfect combination of a blueberry muffin and a coffee cake. It has a soft, moist texture, is filled with fresh blueberries, and is topped with a sweet, crackly sugar that makes every bite so delicious.
Ingredients
- ½ cup unsalted butter, softened
- 1 ¼ cup granulated sugar, divided
- 1 large egg
- ¾ teaspoon vanilla extract
- ¾ teaspoon almond extract
- 1 cup 2% Greek yogurt
- 2 cups all purpose flour (240g) + 1 tablespoon
- 2 teaspoons baking powder
- ¾ teaspoon table salt
- 2 cups fresh blueberries (11 oz)
Instructions
- Preheat your oven to 350°F. Spray an 8x8 baking dish with nonstick spray. (baking time depends on pan type)
- Beat the butter and 1 cup sugar in a large bowl until light and creamy. Add the egg, vanilla extract, almond extract, and yogurt, and mix until smooth.
- Slowly mix in the 2 cups of flour, baking powder, and salt.
- Sprinkle the 1 tablespoon of flour over the berries. Use a rubber spatula to gently fold the berries into the thick batter.
- Spread the batter evenly into the prepared pan. Sprinkle the remaining ¼ cup of sugar over the top. Bake for 40-45 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool before slicing.
Notes
- Use fresh blueberries for the best results. Fresh berries hold their shape better in the batter and release less moisture than the frozen ones.
- If you need to use frozen blueberries, do not thaw them. Add the frozen fruit straight from the freezer to prevent it from turning the batter purple.
- Toss the berries in flour. A light coating of flour helps the fruit stay suspended in the batter and prevents it from sinking to the bottom during baking.
- Be generous with the sugar topping. The crackly sugar crust is one of the best things about the cake, so do not hold back!
- Bake time varies by pan. If using a metal cake pan, bake closer to 40 minutes. I used a glass pan, and it took 45 minutes.
- Let the cake cool before cutting. Give the cake 15-20 minutes to cool before diving in. This way, the crumb has time to set, and the berries are not too hot or juicy.
Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 501Total Fat: 12gSaturated Fat: 7gUnsaturated Fat: 5gCholesterol: 52mgSodium: 338mgCarbohydrates: 86gFiber: 3gSugar: 42gProtein: 10g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
anne says
Sounds and looks delicious. Wonder have you tried canned pie filling with this recipe?
Jocelyn Brubaker says
Thank you! I have only used fresh berries on this cake, but I don't see why canned pie filling wouldn't work. Keep me posted if you try it that way!
Hayley @ The Domestic Rebel says
Love blueberries yearround! I could use a fat slice of this cake right now 🙂
Jocelyn Brubaker says
Thanks Hayley! Blueberries anytime is just plain awesome! Now I want a slice of cake too 😉
Mariah says
Looks so good! I'll be making this for an upcoming knitting group 🙂
Jocelyn Brubaker says
Thank you Mariah! I hope your group loves it as much as my son did!!!