Individual Blueberry Cakes Reduced Fat Food

MINI BLUEBERRY CAKES

Steps:

• Heat oven to 375ºF.
• Reserve 1 Tbsp. dry cake mix. Use remaining cake mix to prepare batter as directed on package. Add dry pudding mix; beat 2 min. Toss blueberries with reserved cake mix; stir into batter. Spoon into 24 muffin pan cups sprayed with cooking spray.
• Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely. Turn cupcakes upside-down.
• Beat cream cheese, powdered sugar and milk in small bowl with mixer until blended. Tint to desired shade with food color. Spoon over cupcakes; let stand 15 min.

BEST 100 CALORIE BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray 16 muffin cups with cooking spray.
• Sift flour, baking powder, and cinnamon together in a bowl. Mix sugar, applesauce, milk, egg, and vanilla extract together in a separate bowl. Stir flour mixture into wet ingredients until just combined. Fold in blueberries. Fill muffin cups 2/3 full with batter.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 minutes.

HEALTHY BLUEBERRY AND BANANA CAKE

Steps:

• Preheat your oven to 180°C Line the bottom of a 20cm deep round cake pan with baking paper, then grease it.
• Mash bananas with a fork.
• Sift baking powder and flour into a bowl and then stir in the sugar.
• Mix the oil (or butter, if using), milk, bananas and eggs in another bowl, then mix with the flour-sugar mixture.
• Pour half of the batter into the cake pan, spinkle half the blueberries over the top, then top with the rest of the batter.
• Decorate the cake with the remaining blueberries and then bake in the oven for 50-55 minutes.
• Allow the cake to cool in the pan for 10-15 minutes, then gently turn out onto a rack to finish cooling.
• Serve with sweetened cream or ice cream for a yummy afternoon tea!

INDIVIDUAL BLUEBERRY CRUMBLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Toss blueberries, sugar, almond extract, lemon juice, and vanilla extract in a medium bowl. Pour into two 6-ounce ramekins.
• Mix flour, white sugar, brown sugar, cinnamon, nutmeg, and salt in another medium bowl. Cut in butter with 2 knives or a pastry blender until the mixture resembles coarse meal. Sprinkle evenly over the blueberry mixture.
• Bake in the preheated oven until topping is golden brown and blueberries are bubbling, about 25 minutes. Serve hot or at room temperature.

LIGHTENED-UP BLUEBERRY COFFEE CAKE

Steps:

• Preheat oven to 400F.
• Lightly grease a 9-inch springform pan with cooking spray and set aside.
• In a medium mixing bowl, whisk together flour, sugar, baking powder and salt; set aside.
• In a large mixing bowl, combine egg, almondmilk, yogurt and vegetable oil; whisk until thoroughly incorporated.
• Using a spoon, stir flour mixture into egg mixture; stir just until combined. Set aside.
• Toss 1 cup of blueberries with 1 tablespoon flour.
• Gently fold blueberries into prepared cake batter, trying not to break up the fruit.
• Pour into previously prepared cake pan.
• Top with remaining blueberries and walnuts.
• Sprinkle top of cake with turbinado sugar and cinnamon.
• Bake for 22 to 25 minutes, or until a toothpick inserted in the center of the cake comes out clean.
• Remove from oven and transfer to a wire rack; let stand in cake pan for 10 minutes.
• Remove sides of springform pan and let completely cool.
• Serve.

HEALTHY BLUEBERRY CAKE

Steps:

• Preheat oven to 350. Generously grease a 9-inch round springform pan with cooking spray.
• In a large bowl, add the flour, oats, sugar, baking powder, baking soda and salt. Stir well to combine.
• In a separate medium bowl, add the yogurt, applesauce, eggs, vanilla, and lemon zest and juice. Stir well to combine, breaking up any lumps from the yogurt.
• Add the wet ingredients to the dry ingredients and stir until just combined. Don't overmix. Gently fold in blueberries.
• Transfer batter to prepared pan and bake for 40-50 minutes, until a toothpick inserted in the center comes out clean.
• Cool in pan for 10 minutes, then carefully remove and transfer to a wire baking rack to cool completely.
• Meanwhile, make the lemon glaze, if using. Add powdered sugar to a small bowl and add the lemon juice, starting with just 2 teaspoons. Add an extra teaspoon as needed, stirring constantly, until you get a good drizzling consistency.
• Once the cake is cooled, drizzle it with the lemon glaze. (And top with chocolate sauce, if desired - see notes below.)

MINI BLUEBERRY BUNDT CAKES

Steps:

• In a small bowl, cream butter and sugar. Beat in the egg, milk and vanilla. Combine the flour, baking powder and salt; stir into creamed mixture. Fold in blueberries. , Pour into three 4-in. fluted tube pans coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For icing, in a small bowl, combine the confectioners' sugar, milk and lemon juice; drizzle over cakes. Garnish with additional berries if desired.

MOIST BLUEBERRY POUND CAKE

Steps:

• In a small bowl, combine blueberries and 2 tablespoons flour; set aside. In a large bowl, cream the butter, cream cheese, sugar and vanilla until light and fluffy. Add eggs and egg white, one at a time, beating well after each addition. Combine the baking soda, salt and remaining flour; add to creamed mixture alternately with yogurt. Fold in reserved blueberries. , Transfer to a 10-in. fluted tube pan coated with cooking spray. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. In a small bowl, whisk glaze ingredients until smooth. Drizzle over warm cake.

LOW FAT BLUEBERRY LEMON CAKE

Steps:

• Preheat oven to 350 degrees. Spray a 12 cup non-stick or silicone bundt pan with cooking spray.
• In a large mixing bowl cream together, butter, applesauce, brown sugar, white sugar and sugar substitute. Add in egg substitute and vanilla extract and mix well. It might look slightly separated but that is o.k.
• In another bowl whisk 2 1/2 cups flour with baking powder and salt; set aside.
• Add flour mixture to butter mixture in three additions, alternating with sour cream.
• Re-use flour bowl to toss blueberries and zest with remaining teaspoon flour.
• Spread batter in prepared pan.
• Bake cake on bottom rack of oven until a toothpick inserted into center comes out clean, about 60 to 70 minutes.
• Cool in pan 20 minutes then invert onto a wire rack.
• Make a simple glaze with icing sugar and lemon juice or dust with icing sugar just before serving.

LOW FAT BLUEBERRY COFFEE CAKE

Steps:

• Preheat oven to 350°F Spray 9-inch round cake pan with cooking spray. (
• Beat margarine and cream cheese at medium speed of an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add egg; beat well.
• Combine flour, baking powder, and salt; stir into margarine mixture. Stir in vanilla; fold in berries (gently).
• Pour batter into prepared pan.
• Combine 2 tablespoons sugar and cinnamon; sprinkle over batter.
• Bake at 350F for 50 minutes; cool on a wire rack.

MINI BLUEBERRY BUNDT CAKES

Steps:

• In a small mixing bowl, cream butter and sugar. Beat in the egg, milk and vanilla. Combine the flour, baking powder and salt; stir into creamed mixture. Fold in blueberries.
• Pour into three 4 inch fluted tube pans coated with nonstick cooking spray. Bake at 350* for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• For icing, in a small bowl, combine the confectioners' sugar, milk and lemon juice; drizzle over cakes. Garnish with additional blueberries if desired.
• NOTE: If using frozen blueberries, do not thaw before adding to batter.

BLUEBERRY UPSIDE-DOWN MINI CAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter six 4-inch ramekins and place in a 9x13-inch baking pan.
• Mix blueberries, lemon zest, and 2 tablespoons white sugar together in a small bowl.
• Microwave 2 tablespoons butter in a microwave-safe bowl until melted, about 30 seconds. Stir in brown sugar. Spread equal amounts into the bottom of each ramekin. Divide the blueberry mixture evenly into the ramekins.
• Beat 1/2 cup butter and 1/2 cup white sugar in a large bowl using an electric mixer until fluffy. Add eggs 1 at a time, mixing after each addition. Mix in lemon juice and vanilla extract. Add flour, baking powder, ginger, and salt; stir until combined. Mix in milk. Spoon batter into the ramekins over the blueberry mixture.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes.
• Let cool in the ramekins for 5 minutes. Run a knife around the edges of the cakes; invert onto a plate.

INDIVIDUAL BLUEBERRY COCONUT POUND CAKE MUFFINS

Steps:

• Preheat oven to 350 degrees F and butter and flour 7 (1/2-cup) muffin cups (just butter if nonstick).
• Beat together butter, sugar, and zest until light and fluffy. Beat in eggs, one at a time. Beat in cream, then flour and salt, on low speed until just combined. Stir in 1/2 cup coconut and gently stir in blueberries.
• Spoon batter into cups, filling the cups, and smooth tops. Sprinkle tops with remaining 3 tablespoons of coconut.
• Bake in middle of oven until a tester comes out clean and edges are golden brown, about 25 minutes. (In my oven it took a bit longer) Invert onto a rack and cool.

GRAMMY'S BLUEBERRY CUPCAKES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
• Sift flour, baking powder, and salt together in a bowl.
• Cream sugar and butter in a large bowl with an electric mixer. Add eggs, one at a time, beating well after each addition. Add flour mixture in 2 batches, alternating with milk, beating batter briefly after each addition.
• Crush 1/2 of the blueberries with a fork in a small bowl; mix into the batter. Gently fold remaining blueberries into the batter and fill the prepared muffin cups 3/4 full.
• Stir sugar and cinnamon for topping together in a small bowl; sprinkle over cupcakes.
• Bake in the preheated oven until tops spring back when lightly pressed, about 30 minutes. Cool in the tin for 30 minutes. Transfer to a wire rack to cool completely.

INDIVIDUAL BLUEBERRY TRIFLE

Steps:

• 1. In small saucepan, stir together 1/2 cup of the blueberries, 2 tablespoons of the sugar, the cornstarch, and 3/4 cup water. Bring to a boil; cook and stir until sauce is clear and thickened and berries pop, about 5 minutes;cool. Add 1 cup of the blueberries. Meanwhile, in small bowl, combine, yogurt, neufchatel cheese, and remaining 2 tablespoons sugar until smooth; stir in sherry or orange juice.
• 2. To serve in individual 6 to 8 ounce glasses: Spoon about 1/4 cup of the cake cubes into the bottom of each glass; top with heaping tablespoon of the blueberry sauce and about 2 tablespoons of the yogurt mixture; repeat; garnish each glass using remaining 1/2 cup blueberries. Cover and refrigerate for at least 1 hour. Alternatively, to serve Blueberry Trifle in a 1 quart glass bowl by arranging in layer, half of the cake cubes topped with half of the blueberry sauce and yogurt mixture; repeat. Garnish with remaining 1/2 blueberries. Cover and refrigerate for about 2 hours. Yield: 4-6 servings