Blueberry Cakelets Recipes

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20 CAKELETS THAT ARE JUST TOO CUTE



20 Cakelets That Are Just Too Cute image

These cakelets recipes are almost too cute to eat! Enjoy making miniature versions of chocolate chip cakes, lemon olive oil cakes, cheesecakes, and so much more!

Provided by insanelygood

Categories     Desserts     Recipe Roundup

Number Of Ingredients 20

Wintery Snowflake Cakelets
Maple Pecan Cakelets
Chocolate Chip Cookie Cakelets
Asian "Chestnut" Inspired Cakelet
Mini Pineapple Upside-Down Cakes
Apple Cornbread Cakelets
Lemon Olive Oil Cake
Edible Christmas Village with Apple Cupcakes
Chocolate Kiss Cakelets
Yuzu And Blackcurrant Cakelets
Lemon Buttermilk Rhubarb Bundt Cakelets
Apricot u0026amp; Honey Cakelets
Mandarin u0026amp; Orange Blossom Upside-Down Cakelets
Harvest Apple Cakelets with Maple Drizzle
Walnut Shaped Cookies with Dulce De Leche Filling
Orange Ginger Mini Bundt Cakes
Seashell Vanilla Cakelets
Fudgy Chocolate Cakelets with a Pinch of Glamour
Mini Lemon Blueberry Cheesecakes
Belgian Brownie Cakelets

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a cakelet recipe in 30 minutes or less!

Nutrition Facts :

BLUEBERRY CAKELETS



Blueberry Cakelets image

My cousin found this recipie in, guessing from the logo in the photocopied page she gave me, Relish magazine. We made it together when I was staying with her, and it was delicious! sadly, I didn't take any pictures of the finished product. I copied this magazine page almost word-for-word, so nobody sue me please.

Provided by Ghost Kitten

Categories     Dessert

Time 25m

Yield 6-9 cakelets, 4-6 serving(s)

Number Of Ingredients 11

7 tablespoons butter, softened, plus extra for greasing
1/3 cup cups granulated sugar
2 eggs, beaten
1/3 cup self-rising flour
1/4 cup ground almonds
1/2 teaspoon baking powder
1/4 cup 2% low-fat milk
1 finely grated lime, zest of
2 cups fresh blueberries
coarse sugar
1 cup whipped cream (I didn't use either of these last two)

Steps:

  • preheat oven to 350 degrees Fahrenheit. Grease 6 muffin cups with butter (we used 9) line bases with rounds of parchment paper to prevent sticking.
  • combine butter and granulates 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 the edge of each cakelet, then invert pan. (I wouldn't count on them all coming out the first time.) carefully remove parchment paper from the top of each cakelet, and serve topped with whipped cream and coarse sugar. (I didn't use either of these, but the magazine reccomends it, for those that like whipped cream).

Nutrition Facts : Calories 438.3, Fat 29.6, SaturatedFat 16.1, Cholesterol 171.8, Sodium 382.2, Carbohydrate 39, Fiber 2.7, Sugar 26.3, Protein 7.2

MELT IN YOUR MOUTH BLUEBERRY CAKE



Melt In Your Mouth Blueberry Cake image

This is a nice tender cake - one of my Mom's specialties from years ago. It is a great cake to take along to a picnic.

Provided by IRENED

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 13

½ cup butter
½ cup white sugar
¼ teaspoon salt
1 teaspoon vanilla extract
2 egg yolks
1 ½ cups all-purpose flour
1 teaspoon baking powder
⅓ cup milk
2 egg whites
¼ cup white sugar
1 ½ cups fresh blueberries
1 tablespoon all-purpose flour
1 tablespoon white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
  • Cream butter or margarine and 1/2 cup sugar until fluffy. Add salt and vanilla. Separate eggs and reserve the whites. Add egg yolks to the sugar mixture; beat until creamy.
  • Combine 1 1/2 cups flour and baking powder; add alternately with milk to egg yolk mixture. Coat berries with 1 tablespoon flour and add to batter.
  • In a separate bowl, beat whites until soft peaks form. Add 1/4 cup of sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into batter. Pour into prepared pan. Sprinkle top with remaining 1 tablespoon sugar.
  • Bake for 50 minutes, or until cake tests done.

Nutrition Facts : Calories 205.9 calories, Carbohydrate 29.2 g, Cholesterol 55 mg, Fat 8.8 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 5.2 g, Sodium 157.4 mg, Sugar 15.8 g

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