Blueberry Cakelets

Name: Blueberry Cakelets
Ingredients: 7 tablespoons butter, softened, plus extra for greasing; 1/3 cup cups granulated sugar; 2 eggs, beaten; 1/3 cup self-rising flour; 1/4 cup ground almonds; 1/2 teaspoon baking powder; 1/4 cup 2% low-fat milk; 1 finely grated lime, zest of; 2 cups fresh blueberries; coarse sugar; 1 cup whipped cream (I didn't use either of these last two)

11 ingredients

5 steps

Ingredients

7 tablespoons butter, softened, plus extra for greasing
1/3 cup cups granulated sugar
2 eggs, beaten
1/3 cup self-rising flour
1/4 cup ground almonds
1/2 teaspoon baking powder
1/4 cup 2% low-fat milk
1 finely grated lime, zest of
2 cups fresh blueberries
coarse sugar
1 cup whipped cream (I didn't use either of these last two)

Directions

1

preheat oven to 350 degrees Fahrenheit. Grease 6 muffin cups with butter (we used 9) line bases with rounds of parchment paper to prevent sticking.
2

combine butter and granulates sugar in bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, one at a time, beating well.
3

Fold in flour, almonds, and baking powder. Gently stir in milk and lime zest.
4

Place a layer of blueberries in bottom of each muffin cup. Fold remaining blueberries into the batter. Spoon batter into muffin cups.
5

bake about 25 minutes, until cakelets are springy to the touch. Remove from oven and cool. Run a sharp knife around the edge of each cakelet, then invert pan. (I wouldn't count on them all coming out the first time.) carefully remove parchment paper from the top of each cakelet, and serve topped with whipped cream and coarse sugar. (I didn't use either of these, but the magazine reccomends it, for those that like whipped cream).