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Blueberry Snack Cake – an old fashioned favourite!

Blueberry Snack Cake. An easy to make, moist, buttery snack cake with plenty of ripe blueberries baked right in. Great for packed lunches and after school snacks.

Blueberry Snack Cake

Blueberry Snack Cake

I cannot count the hundreds of times I have made this simple, moist, delicious, buttery little snack cake with an abundance of wild Newfoundland blueberries baked right in.

A terrific addition to any brown bag lunch, it is indeed more of a blueberry snack cake. However, we often had it as a duff with Sunday dinner when I was a kid here in Newfoundland.

Sometimes we still do. I often substitute local partridgeberries or bakeapples (lingonberries or cloudberries) to make other delicious versions.

Blueberries Picked on Signal Hill

Blueberries Picked on Signal Hill in St. John’s, Newfoundland.

Variations on the recipe.

I’ve also used one of my favourites, fresh raspberries, with great success. I love the way fruits like raspberries leave little jammy pockets in the cake.

Raisins are another popular substitution for the blueberries. Also, your favorite dried fruit, like apricots or cherries would be delicious too. Just be sure to cut them small enough; about the size of large raisins is about right.

Blueberry Snack Cake

Blueberry Snack Cake

This humble little blueberry cake also dresses up nicely as a luscious comfort food dessert. Try serving it warm from the oven with warm vanilla custard.

stock photo of frozen blueberries in a white bowl.

Frozen blueberries are also perfectly fine to use in this recipe.

If you liked this simple cake, there are plenty more ideas like this in our Cakes and Pies Category.

There’s also a Lemon Blueberry Drizzle Cake version of this recipe which is incredibly delicious. Be sure to check that one out too.  

Blueberry Snack Cake

Blueberry Snack Cake

Love homemade cakes from scratch? We’ve put together a collection of the 25 Most Baked Cakes of the last 12 years on Rock Recipes. You are sure to find several to love.

Top Ten cake recipes photo collage with title text for Pinterest

For a more traditional Newfoundland pudding recipe, you may want to try our decades old family recipe for Figgy Duff.

You can easily substitute blueberries in that recipe too, as we very often do.

Newfoundland Figgy Duff on a white plate with a molasses jug on the side

Newfoundland Figgy Duff.

Like this Blueberry Snack Cake recipe?

Find plenty of other delicious ideas like this one in our Newfoundland Inspired Recipes Category.

It’s easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram

Plus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too.  You can also sign up for our FREE newsletter to know immediately when we add new recipes.

Blueberry Snack Cake, photo with title text

Blueberry Snack Cake

You’ll also get weekly suggestions for great family friendly  meals and desserts too!

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Blueberry Snack Cake
Yield: 9 servings

Blueberry Snack Cake – a.k.a. Baked Newfoundland Blueberry Duff

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Blueberry Snack Cake - an easy to make, moist, buttery snack cake with plenty of ripe blueberries baked right in. Great for packed lunches and after school snacks.

Ingredients

  • 1/2 cup butter
  • 3/4 cup sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 cups flour
  • 2 tsp baking powder
  • 1 cup milk
  • 1 1/2 cups fresh or frozen blueberries.

Instructions

  1. Preheat oven to 325 degrees F. Grease a 9x9 inch baking pan well.
  2. Cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Beat in the vanilla extract.
  5. Sift together the flour and baking powder.
  6. Add the dry ingredients alternately with the milk, beginning and ending with the dry ingredients. In general, I add the dry ingredients in 3 portions and the milk in 2 additions.
  7. Quickly fold in the blueberries.
  8. Spread batter evenly into the prepared pan.
  9. Bake at 325 degrees F in a 9 inch well greased square pan for about 40 to 45 minutes or until a toothpick inserted in center comes out clean.
  10. The baking time can vary, especially if you use frozen berries. In that case it may take 10 or even 15 minutes more to bake. The toothpick test is the best way to ensure that this cake is fully baked.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

9

Serving Size

1 serving

Amount Per Serving Calories 302Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 71mgSodium 220mgCarbohydrates 43gFiber 1gSugar 19gProtein 5g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

 

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Barry C. Parsons

Monday 8th of April 2019

A matter of choice really. I think I might rehydrate them a little.

Harmony

Thursday 4th of April 2019

You say you can sub in dried fruits so I was going to use a mixture of dried cherries and blueberries. Do I need to soak them first or up the liquid in the recipe at all?

Loretta

Monday 23rd of July 2018

Why did. The berries sink to bottom??? E ause uneed toflour them first=_==_=

Deborah

Monday 23rd of July 2018

Do you think it would taste ok if I lowered the sugar to 1/2 cup

Barry C. Parsons

Thursday 23rd of August 2018

I'd give it a shot.

Lorraine

Wednesday 21st of September 2016

I made this cake twice. Once with fresh and the other with frozen berries. Turned out great both times. I'm going to try it with cherries in a loaf pan. Will I have to change baking time or temperature?

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