Dashiell at twelve months
Weekend meal prep instead of meal planning

Blueberry snack cake


Can you tell I'm feeling nostalgic and emotional this week with all the posts celebrating Dashiell? Thank you for indulging me, you deserve a recipe! How about blueberry snack cake?

I've baked this coconut oil blueberry snack cake (read: blueberry muffin batter baked in a cake pan) many a Sunday lately. Starting off the week with a homemade baked good at the ready is always a good way to start a week in my book. Dash loves this cake (points and says, "bah!" when he spies it) and a toasted slice makes a great on-the-way-to-work or mid-morning snack.


I adapted this recipe from two blueberry muffin recipes to make a baked good with enough redeming qualities to give to Dash. I love that it's made with whole wheat flour and oat bran so it's fiber-riffic, Greek yogurt punches up the protein and coconut oil is quite a friendly flavor companion for blueberries.


Every time I make this recipe I use less and less sugar; I love very subtly sweet muffins and scones anyway and am mindful about not giving Dash anything too sugary. The next time I make this I think I'll try not using any sugar. For Dash's birthday, this cake made a perfect low-sugar option for the wee ones. I think it would also be fantastic with a glaze made of powdered sugar, almond milk and lemon zest.


Blueberry Snack Cake
adapted from recipes by Smitten Kitchen and Martha Stewart

3/4 cup each whole wheat flour and white flour
1/4 c. oat bran or wheat germ (I used toasted oat bran from Trader Joe's)
1/2 t. baking soda
1/4 t. salt
1/4 c. or less brown sugar
1 c. plain Greek yogurt
1/4 c. coconut oil, melted
2 eggs
1/2 t. lemon zest
1.5 c. (8 oz.) blueberries

Preheat oven to 375 degrees. Oil a 9-inch round cake pan. Whisk together flours, oat bran/wheat germ, baking soda, and salt in a large bowl. Gently fold blueberries into flour mixture. Whisk together brown sugar, yogurt, oil, eggs and lemon zest in another large bowl. Add yogurt mixture to blueberry/flour mixture and gently mix until just combined. 

Bake until golden brown, about 30 minutes.