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A platter with a blueberry cakelet

Blueberry Cakelets

  • Prep Time
    Prep Time: 20 minutes
  • Cook Time
    Cook Time: 25 minutes
  • Serves
    Serves: 6
  • 7 Tablespoons softened butter, plus more for greasing
  • 1/3 Cup sugar
  • 1/3 Cup self-rising flour
  • 1/4 Cup almonds, ground
  • 1/2 Tsp. baking soda
  • 1/4 Cup 2% milk
  • 2 Packages (6 ounces or 1 1/4 cup each) Driscoll's Blueberries
  • 1 Cup whipped cream
  • 2 large eggs, beaten
  • Finely grate zest of 1 lime
  • Coarse Sugar, for garnish
  • Preheat oven to 350°F. Grease 6 muffin large cups with butter. Line bases with rounds of parchment paper to prevent sticking.
  • Combine remaining 7 tablespoons butter and sugar in bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, one at a time, beating well. Fold in flour, almonds and baking powder. Gently stir in milk and lime zest. Place a layer of blueberries in bottom of each muffin cup. Fold remaining blueberries into the batter. Spoon batter into muffin cups.
  • Bake about 25 minutes or until cakelets are springy to the touch. Remove from oven and cool in pan. Run a sharp knife around edge of each cakelet, then invert pan. Remove parchment paper and serve, top with coarse sugar and whipped cream.
Helpful Tip
  • To cut the rounds of parchment paper, lay the empty muffin cups on top of parchment paper, trace around the bottom outside edge and cut. With less than a tablespoon of added sugar per serving, and bursting with fresh blueberries, these little cakes are full of flavor and antioxidants.
Lighten Up Tip
  • Lighten up this recipe by using baking spray instead of butter on the pans; by using light whipped cream or skipping it altogether; or by substituting 1% milk in the batter.
Calories 364
Total Fat 24.82 g
Saturated Fat 13.93 g
Cholesterol 134.33 mg
Sodium 159 mg
Total Carbohydrates 33.46 g
Dietary Fiber 1.78 g
Protein 4.86 g

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