Rating: 3 stars
6 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0

If you're using frozen blueberries, there's no need to thaw before folding them into the batter.

Recipe by Cooking Light November 2001

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Credit: Karry Hosford

Recipe Summary test

Yield:
2 dozen (serving size: 1 cake)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup flour and the next 4 ingredients (1 cup flour through baking soda), stirring well with a whisk. Place the granulated sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 2 minutes). Add egg and lemon rind; beat until well blended. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with the flour mixture. Toss blueberries with 1 tablespoon flour, and fold into batter.

  • Spoon the batter into 24 miniature muffin cups coated with cooking spray. Bake at 350° for 14 minutes or until the cakes spring back when touched lightly in center. Combine powdered sugar and juice, and drizzle over warm cakes.

Nutrition Facts

75 calories; calories from fat 28%; fat 2.3g; saturated fat 1.3g; mono fat 0.7g; poly fat 0.1g; protein 1.2g; carbohydrates 12.6g; fiber 0.3g; cholesterol 15mg; iron 0.4mg; sodium 73mg; calcium 13mg.
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