• 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
  1. Preheat oven to 350°F. Grease 6 muffin large cups with butter. Line bases with rounds of parchment paper to prevent sticking.
  2. 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.
  3. 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
  1. 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
  1. 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