BLUEBERRY UPSIDE-DOWN MINI CAKES
A nice way to use up some leftover blueberries.
Provided by Kim
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 56m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter six 4-inch ramekins and place in a 9x13-inch baking pan.
- Mix blueberries, lemon zest, and 2 tablespoons white sugar together in a small bowl.
- Microwave 2 tablespoons butter in a microwave-safe bowl until melted, about 30 seconds. Stir in brown sugar. Spread equal amounts into the bottom of each ramekin. Divide the blueberry mixture evenly into the ramekins.
- Beat 1/2 cup butter and 1/2 cup white sugar in a large bowl using an electric mixer until fluffy. Add eggs 1 at a time, mixing after each addition. Mix in lemon juice and vanilla extract. Add flour, baking powder, ginger, and salt; stir until combined. Mix in milk. Spoon batter into the ramekins over the blueberry mixture.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes.
- Let cool in the ramekins for 5 minutes. Run a knife around the edges of the cakes; invert onto a plate.
Nutrition Facts : Calories 404.3 calories, Carbohydrate 48.8 g, Cholesterol 114.5 mg, Fat 21.6 g, Fiber 1.6 g, Protein 5.9 g, SaturatedFat 13 g, Sodium 204.8 mg, Sugar 26.5 g
INDIVIDUAL BLUEBERRY-COCONUT POUND CAKES
Categories Cake Dairy Egg Fruit Dessert Bake Quick & Easy Blueberry Lime Coconut Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F and butter and flour 9 (1/2-cup) muffin cups (just butter if nonstick).
- Beat together butter, sugar, and zest until light and fluffy. Beat in eggs, 1 at a time. Beat in cream, then flour and salt, on low speed until just combined. Stir in 1/2 cup coconut and gently stir in blueberries.
- Spoon batter into cups and smooth tops. Sprinkle tops with remaining 3 tablespoons coconut.
- Bake in middle of oven until a tester comes out clean and edges are golden brown, about 25 minutes. Invert onto a rack and cool.
LOW FAT BLUEBERRY LEMON CAKE
Make and share this Low Fat Blueberry Lemon Cake recipe from Food.com.
Provided by qtmeliss34
Categories Dessert
Time 1h30m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Spray a 12 cup non-stick or silicone bundt pan with cooking spray.
- In a large mixing bowl cream together, butter, applesauce, brown sugar, white sugar and sugar substitute. Add in egg substitute and vanilla extract and mix well. It might look slightly separated but that is o.k.
- In another bowl whisk 2 1/2 cups flour with baking powder and salt; set aside.
- Add flour mixture to butter mixture in three additions, alternating with sour cream.
- Re-use flour bowl to toss blueberries and zest with remaining teaspoon flour.
- Spread batter in prepared pan.
- Bake cake on bottom rack of oven until a toothpick inserted into center comes out clean, about 60 to 70 minutes.
- Cool in pan 20 minutes then invert onto a wire rack.
- Make a simple glaze with icing sugar and lemon juice or dust with icing sugar just before serving.
Nutrition Facts : Calories 359.9, Fat 12.5, SaturatedFat 7.5, Cholesterol 28.9, Sodium 260.9, Carbohydrate 58, Fiber 1.8, Sugar 33.8, Protein 5.5
MINI BLUEBERRY BUNDT CAKES
These pretty berry cakes from Cathy Isaak of Rivers, Manitoba are topped with a yummy lemon-flavored glaze.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, cream butter and sugar. Beat in the egg, milk and vanilla. Combine the flour, baking powder and salt; stir into creamed mixture. Fold in blueberries. , Pour into three 4-in. fluted tube pans coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For icing, in a small bowl, combine the confectioners' sugar, milk and lemon juice; drizzle over cakes. Garnish with additional berries if desired.
Nutrition Facts : Calories 571 calories, Fat 18g fat (10g saturated fat), Cholesterol 113mg cholesterol, Sodium 522mg sodium, Carbohydrate 97g carbohydrate (61g sugars, Fiber 3g fiber), Protein 8g protein.
MINI BLUEBERRY CAKES
Try these charming and sweet Mini Blueberry Cakes for your next bake. So adorable, you'll want to wrap up Mini Blueberry Cakes to give as gifts!
Provided by My Food and Family
Categories Home
Time 1h25m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375ºF.
- Reserve 1 Tbsp. dry cake mix. Use remaining cake mix to prepare batter as directed on package. Add dry pudding mix; beat 2 min. Toss blueberries with reserved cake mix; stir into batter. Spoon into 24 muffin pan cups sprayed with cooking spray.
- Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely. Turn cupcakes upside-down.
- Beat cream cheese, powdered sugar and milk in small bowl with mixer until blended. Tint to desired shade with food color. Spoon over cupcakes; let stand 15 min.
Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 25 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 0.5837 g, Sugar 0 g, Protein 2 g
INDIVIDUAL BLUEBERRY CRUMBLE
This blueberry crumble is super easy and the crumbly top is fantastic. My husband loved it.
Provided by soapyapples
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 40m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Toss blueberries, sugar, almond extract, lemon juice, and vanilla extract in a medium bowl. Pour into two 6-ounce ramekins.
- Mix flour, white sugar, brown sugar, cinnamon, nutmeg, and salt in another medium bowl. Cut in butter with 2 knives or a pastry blender until the mixture resembles coarse meal. Sprinkle evenly over the blueberry mixture.
- Bake in the preheated oven until topping is golden brown and blueberries are bubbling, about 25 minutes. Serve hot or at room temperature.
Nutrition Facts : Calories 616.2 calories, Carbohydrate 94.9 g, Cholesterol 61 mg, Fat 24.6 g, Fiber 5.4 g, Protein 4.2 g, SaturatedFat 14.8 g, Sodium 315.2 mg, Sugar 64.5 g
INDIVIDUAL BLUEBERRY CAKES (REDUCED FAT)
These are quick-bake cakes. They can be for dessert with whipped topping or for breakfast warm from the oven. Recipe is from Family Circle.
Provided by CookingONTheSide
Categories Dessert
Time 20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees F; generously coat 12 cups in a muffin pan with nonstick cooking spray.
- Place 5 or 6 blueberries in each muffin cup; set aside.
- In medium-sized bowl, stir corn bread mix, egg, granulated sugar and milk until combined.
- Top the blueberries with 1 tablespoon of batter.
- Repeat with another layer of 5 or 6 blueberries and 1 T of batter on top.
- Muffin cups should be about half full.
- Bake at 400 degrees for 10 minutes.
- Cool in muffin pan on rack for 5 minutes.
- Run a sharp knife around each cup and remove cakes to racks to cool completely.
- To serve, turn upside down.
- Dust with confectioners' sugar and top with a dollop of whipped topping, if desired.
Nutrition Facts : Calories 128.4, Fat 3.3, SaturatedFat 1, Cholesterol 19.4, Sodium 234.1, Carbohydrate 22.6, Fiber 1.7, Sugar 11.5, Protein 2.4
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