Individual Blueberry Cakes |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 12 |
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I found this in a Family Circle magazine and haven't made them yet, but plan on making them tonight. Ingredients:
1 1/2 cups blueberries |
1 (8 1/2 ounce) box cornbread mix |
1 egg |
1/3 cup granulated sugar |
1/2 cup milk |
confectioners' sugar, for garnish |
frozen whipped topping, thawed (optional) |
Directions:
1. Heat oven to 400 degrees. Generously coat 12 cups in a muffin pan with nonstick cooking spray.
2. Place 5 or 6 blueberries in each muffin cup; set aside.
3. In a medium-sized bowl, stir corn bread mix, egg, granulated sugar, and milk until combined.
4. Top the blueberries with 1 Tbls of batter. Repeat with another layer of 5 or 6 blueberries and 1 Tbls of batter on top. Muffin cups should be about half full.
5. Bake at 400 degrees for 10 minutes. Cool in muffin pan on rack for 5 minutes.
6. Run a sharp knife around each cup and remove cakes to racks to cool completely.
7. To serve, turn upside down. Dust with confectioners' sugar and top with a dollop of whipped topping, if desired.
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