These blueberry snack bars are perfect for after school, for breakfast, or any time your kids need a power snack!
Homemade snack cake is a perfect option for lunches, snacks, and dessert—especially when it contains the fruit, healthy fats, and complex carbohydrates that our kiddos need. This Blueberry Date Snack Cake, which is gluten free and made without refined sugar, is one of my family’s favorite versions.
When sliced, the cake bars are moist and soft, with a faint nutty flavor, and slight crispness around the edges. It manages to taste both wholesome and indulgent, which is exactly what you’d want from a baked good with “cake” in its name.
It boasts protein from almond butter and eggs, healthy whole grains and fiber from oats, antioxidants from blueberries, and sweetness from dates. You can store slices in the fridge in an airtight container for up to a week or in the freezer for up to 3 months, so you can make this ahead of time and serve up slices whenever hunger strikes. Plus, the batter comes together in a food processor, so you won’t have to wash up a sink full of dishes after making the recipe!
You can slice the cake into little bites for toddlers or let them nibble on an easy-to-hold slice. (My daughter usually eats all the blueberries first before enjoying the rest of her serving, like she’s on a little treasure hunt.)
Let us know if you decide to try these or if you try them with different fruits! Strawberries or raspberries would be so delicious!
We sometimes top individual portions with cream cheese when we’re at home for an extra-special snack, though it’s pretty delicious on its own.
Blueberry Dutch Baby Pancake
- Preheat your oven to 425℉. When the oven is about 400℉, add the butter to an 8×8 square or 2 quart oval baking dish and put it in the oven to melt. Watch the butter to make sure that it doesn't brown. Once it is fully melted, you can remove it from the oven and set it on your stove.
- While the oven is preheating, combine the milk, eggs, sugar, flour and salt into a blender. Use the batter setting or a lower setting on your blender and mix until all the ingredients are smooth.
- Pour the batter into your hot pan over the melted butter. If the butter only disperses to the edges, you can use a butter knife to swirl it around the batter. Sprinkle the blueberries over the batter.
- Bake for 14-16 minutes or until the pancake begins to puff around the edges and turn golden brown.
- Remove from the oven and slice. Serve with warm maple syrup, powdered sugar, and extra blueberries. Enjoy!
Amy Palanjian lives with her energetic little girl and husband in small town Iowa and shares recipes and toddler-feeding tips at Yummy Toddler Food.
(Pink plate is from Re-play.)
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie