Blueberry Cakelets
Prepared by Chef Jon Ashton, Relish Magazine, Miami, FL. Photo courtesy of Mary Boughton Photography & Teresa Blackburn Styling.
To cut the rounds, lay the empty muffin cups on top of parchment paper, trace around the bottom outside edge and cut.
Prep Time: 20 minutes |
Cook Time: 25 minutes |
Makes: 6 servings
Ingredients
- 7 7 7Tbsp. TABLESPOON_USVolumebutter, softened (3-1/2 ounces)
- 1/3 1/3 1/3cup CUP_USVolumegranulated sugar
- 2 2 2eggs, beaten
- 1/3 1/3 1/3cup CUP_USVolumeself-rising flour
- 1/4 1/4 1/4cup CUP_USVolumealmonds, ground
- 1/2 1/2 1/2tsp. TEASPOON_USVolumebaking powder
- 1/4 1/4 1/4cup CUP_USVolume2% reduced fat milk
- Finely grated zest of 1 lime
- 2 2 2pkg. Volume(6 oz) Driscoll's Blueberries
- Coarse sugar
- 1 1 1cup CUP_USVolumewhipped cream
Instructions
- Preheat oven to 350°F. Grease 6 muffin large 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, top with coarse sugar and whipped cream.
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. Nutrition Facts
|
Amount Per Serving Calories 364 Total Fat 24.82g Saturated Fat 13.93g Cholesterol 134.33mg Sodium 159mg Total Carbohydrates 33.46g Dietary Fiber 1.78g Protein 4.86g |