Blueberry Graham Snacking Cake
Dive into the sweet simplicity of this Blueberry Graham Snacking Cake, a delightful treat that perfectly balances wholesome flavors and irresistible texture. Featuring a tender, moist crumb made from a unique combination of all-purpose flour and graham cracker crumbs, this cake is infused with bursts of fresh blueberries and a hint of bright lemon zest for a refreshing twist. But the star is the buttery graham cracker topping, adding a caramelized crunch to every bite. Ready in just about an hour, this easy-to-make snack cake is perfect for everything from brunch spreads to afternoon tea. With its rustic charm and crowd-pleasing appeal, this recipe is a must-try for blueberry lovers and home bakers alike.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cups graham cracker crumbs
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups unsalted butter (softened)
- 0.75 cups granulated sugar
- 0.25 cups light brown sugar (packed)
- 2 pieces large eggs
- 2 teaspoons pure vanilla extract
- 0.5 cups buttermilk
- 1.5 cups fresh blueberries
- 1 teaspoons lemon zest
- 0.5 cups graham crackers (crumbled, for topping)
- 2 tablespoons unsalted butter (melted, for topping)
- 2 tablespoons light brown sugar (for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan and line it with parchment paper, leaving a slight overhang for easy removal.
In a medium bowl, whisk together the flour, graham cracker crumbs, baking powder, baking soda, and salt. Set aside.
In a large bowl, use a hand or stand mixer to cream the softened butter, granulated sugar, and light brown sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
With the mixer on low speed, alternate adding the dry ingredients and the buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix just until combined; do not overmix.
Gently fold in the blueberries and lemon zest using a spatula.
Pour the batter into the prepared baking pan and spread it into an even layer.
In a small bowl, mix the graham cracker crumbs, melted butter, and brown sugar to create the topping. Sprinkle this mixture evenly over the batter.
Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes, then use the parchment overhang to lift it out and cool completely on a wire rack.
Slice into squares and enjoy! Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.0 g | 200% | |
| Saturated Fat | 86.1 g | 430% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 707 mg | 236% | |
| Sodium | 3342 mg | 145% | |
| Total Carbohydrate | 579.5 g | 211% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 323.7 g | ||
| Protein | 51.6 g | 103% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 409 mg | 31% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 1051 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
