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Blueberry Cake Cups Recipe
Blueberry Cake Cups Recipe photo by Taste of Home

Blueberry Cake Cups Recipe

Read Reviews (5)
4.8 5
Publisher Photo
For tasty serving of cake just for two, serve these yummy desserts. It is a great cake utilizing summer blueberries.—Suzanne McKinley, Lyons, Georgia
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES:2 servings
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES: 2 servings

Ingredients

  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 1/4 cup sugar
  • 1/2 teaspoon baking powder
  • Dash salt
  • 1/4 cup 2% milk
  • 1 tablespoon butter, melted
  • 1 cup blueberries, divided

Nutritional Facts

1 serving (1 each) equals 264 calories, 7 g fat (4 g saturated fat), 19 mg cholesterol, 247 mg sodium, 49 g carbohydrate, 2 g fiber, 3 g protein.

Directions

  1. In a small bowl, combine the flour, sugar, baking powder and salt. Stir in milk and butter just until moistened.
  2. Divide half of the berries between two greased 10-oz. custard cups. Top with batter and remaining berries. Bake at 375° for 25-30 minutes or until golden brown. Serve warm. Yield: 2 servings.
Originally published as Blueberry Cake Cups in Taste of Home June/July 1999, p10

Nutritional Facts

1 serving (1 each) equals 264 calories, 7 g fat (4 g saturated fat), 19 mg cholesterol, 247 mg sodium, 49 g carbohydrate, 2 g fiber, 3 g protein.

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Blueberry Cake Cups(5)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 23, 2013

PERFECT little bites of deliciousness! It also works perfectly with frozen blueberries, which is all I had.

We topped them with some sour cream that I sweetened with powdered sugar and a little lemon juice, and they were even better!

MY REVIEW
Reviewed Mar. 26, 2013

love it.

MY REVIEW
Reviewed Feb. 11, 2011
I have made these twice in two days. They are easy to make. I decided to coat the berries in a mixture of 1 tsp of flour and three Tbs of confectionary sugar. It makes for a more pie type filling as it is more sweet and the berries don't taste as raw. Either way is delicious. I also topped them with cinnamon sugar before baking. Fantastic. The only "problem" was I ate them both!
MY REVIEW
Reviewed Aug. 3, 2010

This is a definite favorite for my husband and I! Quick and easy, and super tasty!

MY REVIEW
Reviewed Mar. 16, 2009

This thing looks good!

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