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A fast & easy snack cake, made from scratch, with FRESH BLUEBERRIES * moist from either sour cream or Greek yogurt ** glazed
This can be made with sugar, or sugar-free 
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BLUEBERRY DONUT Snack CAKE
1 cup all-purpose flour …………………………….. 3/4 cup sugar (or regular Splenda)
1/4 cup cold butter, cubed ……………………….... 1/2 tsp baking powder
1/2 cup milk, sour cream or yogurt *** ……….......1 egg, separated
1 cup fresh or frozen blueberries ………………......1/2 tsp vanilla extract
1/2 tsp nutmeg
***
Optional GLAZE: **
1/2 cup powdered sugar …………………………. Drop of vanilla extract
Milk, unflavored or Crème Brulee or French Vanilla liquid coffee creamer, as needed
Preheat oven to 350. Spray an 8” round or square pan with non-stick baking spray (or round metal jello mold with hole in the center).
In a large bowl, combine flour and sugar. Cut in butter until crumbly; set aside 3/4 cup for topping. (NOTE: Much easier to pulse on your food processor, rather than by hand). Beat/blend in the baking powder, nutmeg, extract, milk and egg yolks to remaining mixture until well combined.
Beat egg whites in electric mixer until soft peaks form; gently fold into batter.
Spread in prepared pan. Sprinkle with blueberries and reserved crumb mixture. Bake at 350° for 25-35 minutes or until golden brown and a toothpick inserted near the center comes out clean. Put on rack to cool, and drizzle with glaze.
***
GLAZE ***: Whisk vanilla with powdered sugar, adding liquid 1 tsp at a time until smooth drizzle consistency (can adjust consistency by adding more sugar/liquid)
SUGAR FREE GLAZE: Use 1/2 cup regular white Splenda with 1 TB cornstarch, extract; use sugar-free liquid creamer.
*** YOGURT NOTES: I like Greek yogurt (vanilla or blueberry), but remember that if you use blueberry, the batter will be light blue! Also, if your container of yogurt is more than 5 oz, just eat the extra! (a treat for the cookJ)
1 cup all-purpose flour …………………………….. 3/4 cup sugar (or regular Splenda)
1/4 cup cold butter, cubed ……………………….... 1/2 tsp baking powder
1/2 cup milk, sour cream or yogurt *** ……….......1 egg, separated
1 cup fresh or frozen blueberries ………………......1/2 tsp vanilla extract
1/2 tsp nutmeg
***
Optional GLAZE: **
1/2 cup powdered sugar …………………………. Drop of vanilla extract
Milk, unflavored or Crème Brulee or French Vanilla liquid coffee creamer, as needed
Preheat oven to 350. Spray an 8” round or square pan with non-stick baking spray (or round metal jello mold with hole in the center).
In a large bowl, combine flour and sugar. Cut in butter until crumbly; set aside 3/4 cup for topping. (NOTE: Much easier to pulse on your food processor, rather than by hand). Beat/blend in the baking powder, nutmeg, extract, milk and egg yolks to remaining mixture until well combined.
Beat egg whites in electric mixer until soft peaks form; gently fold into batter.
Spread in prepared pan. Sprinkle with blueberries and reserved crumb mixture. Bake at 350° for 25-35 minutes or until golden brown and a toothpick inserted near the center comes out clean. Put on rack to cool, and drizzle with glaze.
***
GLAZE ***: Whisk vanilla with powdered sugar, adding liquid 1 tsp at a time until smooth drizzle consistency (can adjust consistency by adding more sugar/liquid)
SUGAR FREE GLAZE: Use 1/2 cup regular white Splenda with 1 TB cornstarch, extract; use sugar-free liquid creamer.
*** YOGURT NOTES: I like Greek yogurt (vanilla or blueberry), but remember that if you use blueberry, the batter will be light blue! Also, if your container of yogurt is more than 5 oz, just eat the extra! (a treat for the cookJ)
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