Blueberry Cakelets

Blueberry Cakelet
Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 6 servings
  • Prep: 25 mins
  • Cook: 25 mins


7tablespoons (3 1/2-ounces) butter, softened, plus extra for greasing
1/3cup granulated sugar
2 eggs, beaten
1/3cup self-rising flour
1/4cup ground almonds
1/2teaspoon baking powder
1/4cup 2% reduced-fat milk
Finely grated zest of 1 lime
3/4cup fresh blueberries
Coarse sugar
1cup whipped cream


  1. Preheat oven to 350F. Grease 6 muffin cups with butter. Line bases with rounds of parchment paper to prevent sticking.
  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.
  3. Fold in flour, almonds and baking powder. Gently stir in milk and lime zest.
  4. Place 2 tablespoons blueberries in bottom of each muffin cup. Spoon batter on top of blueberries.
  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.

Recipe by Chef Jon Ashton.

Nutritional Info *per serving

  • Glycemic Load 7.61
  • Calories 270
  • Fat 19g
  • Saturated Fat 11g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 6g
  • Cholesterol 105mg
  • Sodium 290mg
  • Potassium 105mg
  • Carbohydrate 22g
  • Fiber 1g
  • Sugars 15g
  • Protein 5g
  • Trans Fat 0.5g
  • Vitamin A 10%
  • Vitamin C 4%
  • Calcium 10%
  • Iron 4%