Blueberry Cakelets

By Hklbrries

"Every year about this time we are faced with the most delicious dilemma a cook could wish for: What to do with all those fresh blueberries. Of course we sprinkle them on cereal, stir them into yogurt and whirl them in the blender for smoothies. But this year, Relish chef Jon Ashton sent us this recipe for yummy cakelets (made in a muffin pan) and we fell in love...'

"Relish chef Jon Ashton was inspired to create these simple upside-down cakes after a trip to Driscoll's blueberry farm. They're a perfect ending for any summer dinner."

Ingredients

• 7 tbsp (3 1/2-ounces) butter, softened, plus extra for greasing
• 1/3 cup granulated sugar
• 2 eggs, beaten
• 1/3 cup self-rising flour
• 1/4 cup ground almonds
• 1/2 tsp baking powder
• 1/4 cup 2% reduced-fat milk
• Finely grated zest of 1 lime
• 2 cups fresh blueberries
• Coarse sugar
• 1 cup whipped cream

Details

Servings 6
Adapted from relishmag.com

Preparation

Step 1

Preheat oven to 350 F. Grease 6 muffin cups with butter. Line bases with rounds of parchment paper to prevent sticking.

Combine butter and granulated 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, until cakelets are springy to the touch. Remove from oven and cool. Run a sharp knife around edge of each cakelet, then invert pan. Remove parchment paper, and serve, topped with coarse sugar and whipped cream.

Nutrition Information:
Per serving
290 calories
20 g fat
120 mg cholesterol
4 g protein
25 g carbohydrates
2 g fiber
260 mg sodium