Blueberry Snack Cake with Rosemary Granola

Blueberry Snack Cake with Rosemary Granola

A wholesome blueberry snack cake made with einkorn flour, naturally sweetened with blueberries and topped with crunchy rosemary granola—perfect for a healthy treat or on-the-go snack.

Makes: 8–10 servings
Prep: 10 min | Bake: 35–40 min

Ingredients

• 1 ½ cups einkorn flour

• 1 ½ tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• 2 large eggs

• ¼ cup olive oil

• ½ cup plain yogurt

• 2 tbsp maple syrup or honey

• 1 tsp vanilla extract

• 1 cup blueberries (fresh or frozen)

• ½ cup rosemary granola (for topping)

Instructions

1. Preheat oven to 350°F (175°C). Grease an 8x8-inch baking pan or muffin pan and line with parchment.

2. Mix dry ingredients: In a medium bowl, whisk together einkorn flour, baking powder, baking soda, and salt.

3. Mix wet ingredients: In a separate bowl, whisk eggs, olive oil, yogurt (or applesauce), maple syrup, and vanilla extract until smooth.

4. Combine: Gently fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing.

5. Add blueberries: Fold in the blueberries gently. If using frozen, no need to thaw.
   

6. Bake: Pour batter into prepared pan. Sprinkle the top evenly with rosemary granola. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool and serve: Let cool in pan for 10–15 minutes, then slice into squares. Enjoy warm or at room temperature.

💡 Tips:

• For extra moisture, drizzle a little honey on top after baking.
  

• You can mix in a handful of chopped nuts for extra protein and texture.