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Simple Strawberry-Blueberry Snack Cake
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Simple Strawberry-Blueberry Snack Cake

Course Breakfast, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 12
Author Pam - For the Love of Cooking

Equipment

  • 9 Inch Square Baking Pan
  • Wire Cooling Rack

Ingredients

  • 1 cup + 1 tbsp of white sugar divided
  • 2 tsp fresh lemon zest
  • 1 cup of buttermilk you can also use ½ cup milk & ½ cup yogurt
  • ½ cup vegetable oil
  • 2 eggs
  • 2 tsp lemon juice
  • 1 tsp vanilla extract
  • 2 cups + 2 tbsp flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ¾ cup fresh strawberries washed, hulled, and sliced
  • ¾ cup fresh blueberries washed

Instructions

  • Preheat oven to 350 degrees. Line a 9-inch square cake pan with parchment paper with overhanging sides, or coat well with cooking spray, and set aside.
  • Combine 1 cup of white sugar and lemon zest in a large bowl. Rub the mixture lightly between your fingertips for 1 minute, to infuse the sugar with the lemon zest oil and scent.
  • Whisk the eggs into the sugar mixture until it is smooth and buttery yellow.
  • Whisk in the buttermilk, oil, lemon juice, and vanilla extract until smooth. 
    Side Note: If you don't have buttermilk, you can pour 1 tablespoon of white vinegar or fresh lemon juice into a 1-cup measuring cup, then fill it with milk until it reaches 1 cup. Set aside for a few minutes, then use in place of buttermilk.
  • Mix the flour, baking powder, and salt until well combined.
  • Gradually add the flour mixture to the buttermilk mixture until combined; it will be a little lumpy, but it will even out.
  • Add most of the berries, reserving a few to sprinkle on top of the cake. Gently fold two or three more times, then scrape the batter out into the prepared baking pan and spread into an even layer.
  • Scatter the reserved strawberries and blueberries on top.
  • Sprinkle the remaining 1 tablespoon of white sugar evenly over the top of the cake.
  • Place in the oven to bake for 45-55 minutes, pr until a wooden skewer inserted into the center comes out clean.
  • Let the cake cool for 15 minutes in the baking pan.
  • If you lined the pan with parchment, you can use the parchment edges to lift the cake out, set it on a wire cooling rack to cool completely, then slice and serve. Otherwise, leave the cake in the pan and serve from there.
  • Enjoy.