Recipe by Lainey39
These are quick-bake cakes. They can be for dessert with whipped topping or for breakfast warm from the oven. Recipe is from Family Circle.
Top Review by WI Cheesehead
Easy and yummy! Organic blueberries were on sale, so I bought some. I wanted to find a box of cornbread mix that didn't have hydrogenated fat in it and Krusteaz fit the bill. However, the box was over 14 oz., so I doubled all the ingredients, except I used 1/2 C honey. When I finished filling the cups, the cups were full and I had enough for 5 more plain muffins. I cooked them 15 minutes, bcz the cups were full. Interestingly, the plain muffins rose up, but the blueberry ones spread out. I had mine with a little margarine. Next time I will use paper cups for easier storage in the fridge or freezer.
- 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)
Directions See How It's Made
- Heat oven to 400 degrees F; generously coat 12 cups in a muffin pan with nonstick cooking spray.
- Place 5 or 6 blueberries in each muffin cup; set aside.
- In medium-sized bowl, stir corn bread mix, egg, granulated sugar and milk until combined.
- Top the blueberries with 1 tablespoon of batter.
- Repeat with another layer of 5 or 6 blueberries and 1 T of batter on top.
- Muffin cups should be about half full.
- Bake at 400 degrees for 10 minutes.
- Cool in muffin pan on rack for 5 minutes.
- Run a sharp knife around each cup and remove cakes to racks to cool completely.
- To serve, turn upside down.
- Dust with confectioners' sugar and top with a dollop of whipped topping, if desired.