Blueberry Snack Cake

From: Ling135

On Oct 31, 2008

This is a great cake. The batter looked small in volume for a 9x13 cake and rose to just barely over an inch (perfect for snacking). I would bake in a brownie pan next time for a higher cake. The flavour was sweet but not overly so. I made the following modifications based on my experience, as well as the other reviewer comments: used 1 cup white sugar + 1/2 cup loose brown sugar, 1% milk, unsalted butter, 1/2 tsp salt, 1 tsp vanilla, 1 cup frozen blueberries. I used my mini chopper to cut in the butter (in 2 equal batches) which sped up the preparation time. This is a dangerous recipe for midnight snacking---there might not be any left to eat with your breakfast coffee!

From: Jake'sMommy

On Jul 6, 2008

This was great. I used brown sugar instead of white, added a teaspoon of cinnamon to the crumb topping and added 1 teaspoon of vanilla to the batter. My son and husband ate half of it the first night!

From: Michelle S.

On Jan 11, 2005

I was going to post this recipe but see it already here. This is a fabulously moist and tasty little bar. I do add 1/4 t. almond extract when making the batter and I stir in 1/4 t. cinnamon to the topping. My DH and Father cannot keep their hands off of this. It is highly recommended.

From: DianainMichigan

On Jul 21, 2007

This is delicious. Easy to make too! I added cinnamon to the batter and used brown sugar instead of regular. Mine looked nothing like the picture by PaulaG, but it still looked pretty and tasted great. Thanks for this recipe!