Blueberry Cakelets

Name: Blueberry Cakelets
Ingredients: 7 tablespoons (31/2-ounces) butter, softened, plus extra for greasing; 1/3 cup 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% reduced-fat milk; Finely grated zest of 1 lime; 3/4 cup fresh blueberries; Coarse sugar; 1 cup whipped cream

11 ingredients

1 steps

Ingredients

7 tablespoons (31/2-ounces) butter, softened, plus extra for greasing
1/3 cup 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% reduced-fat milk
Finely grated zest of 1 lime
3/4 cup fresh blueberries
Coarse sugar
1 cup whipped cream

Directions

1

{"0":"1. Preheat oven to 350F. Grease 6 muffin cups with butter. Line bases with rounds of parchment paper to prevent sticking.","2":"2. Combine butter and granulated sugar in bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, one at a time, beating well.","4":"3. Fold in flour, almonds and baking powder. Gently stir in milk and lime zest.","6":"4. Place 2 tablespoons blueberries in bottom of each muffin cup. Spoon batter on top of blueberries.","8":"5. Bake about 25 minutes, until cakelets are springy to the touch. Remove from oven and cool. Run a sharp knife around edge of each cakelet, then invert pan. Remove parchment paper, and serve, topped with coarse sugar and whipped cream."}