individual blueberry cakes

These low-calorie cakes are mostly made up of blueberries with just enough cornbread batter to hold the berries together. If you like, top each cake with a small dollop of reduced-fat or fat-free whipped topping.

individual blueberry cakes
Servings: 12 Prep 10 mins Bake 400°F 10 mins


  • 1 1/2 cups blueberries (about 144 berries)
  • 1 8 1/2 ounce box corn bread mix (such as Jiffy)
  • 1 egg
  • 1/3 cup granulated sugar
  • 1/2 cup milk
  • Confectioners sugar, for garnish
  • Frozen whipped topping, thawed, optional

Make It

1. Heat oven to 400 F. Generously coat 12 cups in a muffin pan with nonstick cooking spray. Place 5 or 6 blueberries in each muffin cup; set aside.

2. In a medium-size bowl, stir corn bread mix, egg, granulated sugar and milk until combined.

3. Top the blueberries with 1 tablespoon of batter. Repeat with another layer of 5 or 6 blueberries and 1 tablespoon of batter on top. Muffin cups should be about half full.

4. Bake at 400 F 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.

5. To serve, turn upside down. Dust with confectioners' sugar and top with a dollop of whipped topping, if desired.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 123, Fat, total (g): 3, chol. (mg): 21, sat. fat (g): 1, carb. (g): 22, fiber (g): , pro. (g): 2, sodium (mg): 190, Percent Daily Values are based on a 2,000 calorie diet.