Bready or Not: Blueberry Hand Cake

Posted by on Jul 4, 2018 in Blog, blueberry, Bready or Not, breakfast, cake | Comments Off on Bready or Not: Blueberry Hand Cake

If you’re looking for a delicious way to use up summer blueberries, oh, do I have a recipe for you.

Bready or Not: Blueberry Hand Cake

These Blueberry Hand Cake Bars are really easy to make. Seriously, there are only 6 ingredients!

Bready or Not: Blueberry Hand Cake

That said, this is a recipe for a stand mixer or hand blender will come in handy. Eggs are the leavening agent, so they need to be beaten with the sugar for an extended period of time.

Bready or Not: Blueberry Hand Cake

So if you make this by hand, consider this your arm workout for the day.

Bready or Not: Blueberry Hand Cake

The baked bars are just downright summery and fresh. Cakey, light, perfectly sweet. I could come up with more adjectives, I’m sure.

Bready or Not: Blueberry Hand Cake

If you want more of my blueberry recipes, be sure to check out:
Blueberry Pound Cake with Lemon Glaze
Jumbo XXL Lemon-Blueberry Muffins
Gluten-Free Blueberry Muffin Breakfast Truffles
Guest Post: Pat Esden with Old Fashioned Blueberry Cake

Bready or Not: Blueberry Hand Cake

 

Bready or Not: Blueberry Hand Cake

Bready or Not: Blueberry Hand Cake

This simple recipe results in blueberry hand cake that is great for breakfast or snacks.

  • 12 ounces fresh blueberries (two pints)
  • 3 eggs, room temperature
  • 1 3/4 cup white sugar
  • 3/4 cup butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour, divided

Preheat oven to 350-degrees. Line a 13x9 pan with foil and apply nonstick spray.

Gently rinse the blueberries, removing any stems or smashed ones, and set the clean berries in a small bowl.

Using a mixer, beat the eggs and sugar for about 5 to 7 minutes, until pale in color and almost doubled in volume. The eggs are the leavening agent in this recipe, so it's important they are beaten until thickened, with the batter forming a ribbon as the beaters lift up.

Add the butter and vanilla, and mix for another two minutes. Measure out 1/2 cup of flour and carefully stir it into the blueberries to coat them, which will reduce sinking into the batter during the baking process. Slowly stir the remaining 1 1/2 cup of flour into the batter. By hand, gently fold the blueberries into the batter.

Pour batter into the ready pan. Bake for 40 to 50 minutes, until lightly browned and the center passes the toothpick test. Let cool completely before lifting up contents by the foil to slice into bars. Eat within two days, or freeze for later enjoyment.

OM NOM NOM!