Individual Blueberry Cakes (Reduced Fat) – a delicious recipe with blueberries, cornbread mix, egg, sugar, milk, confectioners. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 400 degrees F; 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 medium-sized bowl, stir corn bread mix, egg, granulated sugar and milk until combined.
4
Top the blueberries with 1 tablespoon of batter.
5
Repeat with another layer of 5 or 6 blueberries and 1 T of batter on top.
6
Muffin cups should be about half full.
7
Bake at 400 degrees for 10 minutes.
8
Cool in muffin pan on rack for 5 minutes.
9
Run a sharp knife around each cup and remove cakes to racks to cool completely.
10
To serve, turn upside down.
11
Dust with confectioners' sugar and top with a dollop of whipped topping, if desired.
172
kcal
Calories
4
g
Fat
31
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 ½ cups blueberries (about 144 berries), 1 (8 1/2 ounce) box cornbread mix (such as Jiffy), 1 egg, ⅓ cup granulated sugar, and more.
Yes, Individual Blueberry Cakes (Reduced Fat) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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