Individual Blueberry Cakes (reduced Fat)

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 12
• 1 1/2 cups blueberries (about 144 berries)
• 1 (8 1/2 ounce) box cornbread mix (such as jiffy)
• 1 egg
• 1/3 cup granulated sugar
• 1/2 cup milk
• confectioners' sugar, for garnish
• frozen whipped topping, thawed (optional)

Recipe

• 1 heat oven to 400 degrees f; generously coat 12 cups in a muffin pan with nonstick cooking spray.
• 2 place 5 or 6 blueberries in each muffin cup; set aside.
• 3 in medium-sized bowl, stir corn bread mix, egg, granulated sugar and milk until combined.
• 4 top the blueberries with 1 tablespoon of batter.
• 5 repeat with another layer of 5 or 6 blueberries and 1 t of batter on top.
• 6 muffin cups should be about half full.
• 7 bake at 400 degrees for 10 minutes.
• 8 cool in muffin pan on rack for 5 minutes.
• 9 run a sharp knife around each cup and remove cakes to racks to cool completely.
• 10 to serve, turn upside down.
• 11 dust with confectioners' sugar and top with a dollop of whipped topping, if desired.