Photo: David Holifield
Individual Blueberry-Lemon Cakes
12 ingredients
Serves 6.
openrecipes
Baked in mini Weck jars, these picnic-perfect desserts offer the ultimate in portability. They can also be made in individual ramekins instead of jars. If you don’t have a convection oven, bake in a conventional oven at 375ºF; you may need to add a few minutes to the baking time. The recipe can easily be doubled to make 12 cakes.
Estimated Nutrition (whole recipe, rough)
929
Calories
29g
Protein
27g
Fat
145g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups blueberries
- 1/4 cup plus 6 Tbs. sugar
- 1/3 cup water
- 1 tsp. cornstarch
- 3/4 cup all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 egg
- 1/4 cup buttermilk
- 5 Tbs. unsalted butter, melted and cooled slightly
- 1/2 tsp. finely grated lemon zest
- 2 Tbs. fresh lemon juice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes