Name: Blueberry Vanilla Snack Cakes
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/4 cup unsalted butter, softened; 1/3 cup whole milk; 1 large egg; 1/2 tsp vanilla extract; 1 tsp baking powder; 1/4 tsp fine sea salt; 1/2 cup fresh blueberries (or other berries); 1 tbsp coarse sugar (for topping)

Blueberry Vanilla Snack Cakes

miradu

Inspired by the joy of small-batch baking, these Blueberry Vanilla Snack Cakes are the perfect treat for a cozy afternoon in San Francisco. With a light, tender crumb, bursting with juicy berries and a hint of vanilla, each cake is just the right size for a sweet pick-me-up. The sugar-sprinkled tops create a lovely, golden crisp edge that contrasts beautifully with the soft interior. Bake these when you want homemade comfort without a mountain of leftovers—perfect for sharing with a friend or savoring over a couple of days.

Ingredients

Instructions

Preheat your oven to 350°F (175°C). Grease or line a muffin tin or four small ramekins.
In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together flour, baking powder, and salt.
Add the dry ingredients to the wet ingredients in two parts, alternating with the milk. Mix until just combined—do not overmix.
Gently fold in the blueberries.
Divide the batter evenly among the prepared muffin cups or ramekins.
Sprinkle the tops with coarse sugar for a crunchy finish.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean and tops are golden.
Let cool slightly before serving. Enjoy warm or at room temperature.