You are here: Home » Recipes » Blueberry Cakelets Blueberry Cakelets Recipe by Jon AshtonKitchen Tested Yield 6 servings Prep 25 mins Cook 25 mins Don't let the name fool you -- they're blueberry upside-down cupcakes, and they're delicious. Mark Boughton Photography / styling: Teresa Blackburn PrintEmail Ingredients 7 tablespoons (3 1/2-ounces) butter, softened, plus extra for greasing1/3 cup granulated sugar2 eggs, beaten1/3 cup self-rising flour1/4 cup ground almonds1/2 teaspoon baking powder1/4 cup 2% reduced-fat milk Finely grated zest of 1 lime3/4 cup fresh blueberries Coarse sugar1 cup whipped cream Instructions Preheat oven to 350F. Grease 6 muffin cups with butter. Line bases with rounds of parchment paper to prevent sticking. 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. Fold in flour, almonds and baking powder. Gently stir in milk and lime zest. Place 2 tablespoons blueberries in bottom of each muffin cup. Spoon batter on top of blueberries. 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. Recipe by Chef Jon Ashton.