Barefeet in the Kitchen · by Mary Younkin★ 4.5 (2)
Blueberry Snack Cake
NUTRITION · PER SERVING65M COOK
CAL 20%·PRO 13%
CARBS 66G65% OF CAL
4G FIBER27G ADDED3G INTRINSIC31G OTHER30G TOTAL SUGAR
FAT 14G31% OF CAL
7G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A sweet, buttery cake studded with blueberries, baked until tender. Naturally gluten-free using brown rice and tapioca flour. Great for breakfast, snacks, or dessert.
dessertamericanbaked good🔥 oven🥧 baking dishvegetarian
View the full recipe on Barefeet in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 3 eggs
- 1¾ cups sugar
- ¾ cup butter (softened)
- 1 teaspoon vanilla
- 2 cups all-purpose flour*
- 2 cups fresh blueberries
- 1¼ cups brown rice flour
- ½ cup potato starch
- ¼ cup tapioca starch
- 1 teaspoon xanthan gum
At a glance
PER SERVING · TIME 65M
CAL 20%·PRO 13%
CARBS 66G65% OF CAL
4G FIBER27G ADDED3G INTRINSIC31G OTHER30G TOTAL SUGAR
FAT 14G31% OF CAL
7G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 50m
- Sodium
- 95mg
- Total sugar
- 30g
- Added sugar
- 27g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 245mg
- Calcium
- 24mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 95MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.