Get ready to transform your ordinary baking routine into an extraordinary culinary adventure! This Blueberry Molasses Snack Cake is not just another dessert – it's a mouthwatering masterpiece that combines the rich, deep sweetness of molasses with the burst of fresh blueberries in every single bite. Imagine a cake so perfectly moist, so incredibly flavorful, that it'll have your family and friends begging for seconds (and thirds)! Whether you're a seasoned baker or a kitchen newbie, this recipe promises to deliver a show-stopping treat that's both rustic and refined.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 9 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/4 cup molasses
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C). Grease and line an 8x8 inch square baking pan with parchment paper, allowing some overhang for easy removal.
- In a medium bowl, whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, and salt until well combined and no lumps remain.
- In a large mixing bowl, cream the softened butter and brown sugar together using an electric mixer on medium speed until light and fluffy, approximately 3-4 minutes.
- Add molasses to the butter mixture and mix until fully incorporated. Then add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually fold the dry flour mixture into the wet ingredients, mixing until just combined. Be careful not to overmix the batter.
- Gently fold in fresh blueberries, reserving a small handful for topping. Spread the batter evenly into the prepared baking pan.
- Scatter the reserved blueberries on top of the batter, lightly pressing them into the surface.
- Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from oven and let cool in the pan for 10 minutes, then use the parchment paper to lift the cake out and transfer to a wire rack to cool completely.
- Once cooled, cut into 9 equal squares. Serve at room temperature and store any leftovers in an airtight container for up to 3 days.
Tips
- Room Temperature Magic: Ensure all your ingredients, especially butter, eggs, and molasses, are at room temperature for the smoothest, most well-incorporated batter.
- Blueberry Coating Trick: Toss your fresh blueberries in a little bit of flour before folding them into the batter. This prevents them from sinking to the bottom of the cake.
- Don't Overmix: Mix the batter just until the ingredients are combined. Overmixing can lead to a tough, dense cake instead of a tender crumb.
- Parchment Paper is Your Friend: The overhang technique makes removing the cake a breeze and ensures perfect square cuts every time.
- Cool Completely: Resist the temptation to cut into the cake immediately. Letting it cool completely helps the texture set and makes for cleaner slices.
- Storage Tip: To keep the cake fresh and moist, store it in an airtight container at room temperature. If you want to extend its life, you can refrigerate it for up to 5 days.Pro bonus: This cake tastes even better the next day as the flavors continue to meld, making it a perfect make-ahead dessert for gatherings or meal prep!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 42g
Protein: 4g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 65mg
