Blueberry Muffin Snack Cake

Happy Tuesday!  I hope your week is underway and off to a great start.  Mine started a bit chaotic with a cancelled flight Sunday night, which inevitably meant an unexpected extra night in New York City with my best friends from college (I know, life’s tough).  Nonetheless, I’m back into the swing of things for… two whole days… before jetting off to Europe on Thursday.

I have a feeling “chaotic” is going to be the theme of my life for the next month or so, but for today, I’ll try to slow things down a bit… starting with this blueberry muffin “snack” cake.  Ha, I have to laugh when I read “snack cake” — is it cake or is it a snack?  Can it really be both?  In my head, I think cake can have the word “snack” attached to it if it’s sweet, but not oh-my-god-I-cannot-move-too-much-sugar sweet.  Right?  Anyway…

I made this snack cake last week and was surprised to find it tastes exactly like a blueberry muffin!  The Chobani yogurt keeps the cake nice and moist while lightening it up a smidge.  And if that’s not enough to convince you…

I think the bursting blueberries sort of speak for themselves. 🙂

[print_this]Blueberry Muffin Snack Cake

Perfect for breakfast or snacking, this yogurt cake is filled with fresh blueberries.  Try substituting raspberries or blackberries for a different berry flavor.

Serves 24

Prep time: 25 minutes

Cook time: 30 minutes

  • 6 tablespoons unsalted butter, softened
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 cup nonfat plain Chobani yogurt
  • 2 large eggs
  • 1/2 tablespoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 to 2 cups fresh blueberries

Heat the oven to 350 degrees F.  Spray a 13×9-inch cake pan with nonstick cooking spray.

In a large mixing bowl, beat the butter and sugars with an electric mixer until creamy.  Add the yogurt; mix until blended.  Add the eggs and vanilla; mix until blended.

In a separate mixing bowl, stir the flour, baking soda, and salt until combined.  Gradually add the dry ingredients to the wet ingredients, mixing until smooth.

Spread the batter into the prepared pan.  Sprinkle the blueberries over the top (they will sink into the cake as it bakes — this is a good thing).  Bake about 30 minutes or until the edges are golden brown and a toothpick inserted into the center comes out nearly clean.  Allow the cake to cool completely before cutting.[/print_this]

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10 thoughts on “Blueberry Muffin Snack Cake”

  1. congrats on being featured on the chob FB page girl!! That’s incredible. Yogurt breads, loafs, and cakes are so wonderful and fun to play around with! I’ve been dreaming up a lemon yogurt loaf for some time now.. using lemon chobs of course! I think I may remake this with raspberries some time! 🙂

    1. Thanks, Sally! Make the lemon yogurt loaf — you know it’ll be delicious! And the lemon-raspberry combo sounds awesome. Lemon with any berry is so, so good.

  2. I made these today and I think I died. They are soo good! I love that they’re so simple too. I also added a bit of banana in there, because I didn’t have enough blueberries. It made it extra yummy and it smells super de-lush!

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