Blueberry Wheat Bran Snack Cake
A tender and moist blueberry snack cake made with wholesome ingredients like whole wheat flour and wheat bran, perfect for dessert or as a healthy snack.
Ingredients
Main ingredients
- 150 g light brown sugar, packed
- 2 large eggs Ensure they are at room temperature
- 165 g buttermilk Can be substituted with milk and vinegar mixture
- 95 g neutral-flavored oil
- 1 tsp vanilla extract
- ½ tsp fine sea salt
- 1 tsp baking powder
- ½ tsp baking soda
- 128 g all-purpose flour
- 65 g whole wheat flour
- 35 g wheat bran
- 210 g fresh blueberries Divided use for batter and topping
Instructions
Preparation
- Preheat your oven to 175°C (350°F). Grease an 8×8-inch pan and line it with parchment paper.
- Whisk together the brown sugar and eggs until lighter in color and slightly airy.
- Add the buttermilk, oil, vanilla, and salt. Mix until fully blended and smooth.
- Stir in the baking powder and baking soda.
- Gently fold in both flours and wheat bran until just combined, leaving a few dry streaks.
- Gently fold in most of the blueberries, reserving a portion for topping.
- Spread the batter into the prepared pan and level the surface. Sprinkle the reserved blueberries on top.
Baking
- Bake for about 40 to 45 minutes until risen, golden, and a toothpick comes out clean or with a few moist bits of berry.
- Let cool in the pan for about 15 minutes before transferring to a cooling rack to cool completely.
Notes
Store the cake loosely covered at room temperature for up to 3 days. Can also be refrigerated or frozen for longer storage.