- 2 cups blueberries
- 1/3 cup + 3 tbsp sugar
- 1 egg
- 1/3 cup whipping cream
- 2/3 cup self-raising flour
Optional:
- 1/2 tsp cinnamon
- 1 tbsp lemon juice
- zest of one lemon
Directions:
Preheat the oven to 350 degrees F.
Put the blueberries in a bowl, with 1/2 cup of water, the 1/3 cup of sugar (and cinnamon, lemon zest and lemon juice if you want them). Stir until the blueberries are coated with the mixture. Divide between 4 or 5 medium ramekins.
In a separate bowl, whisk together 2 tbsp of sugar, the egg and cream together. Add the flour and stir until just combined, don’t over mix it! Pour the mixture into the ramekins and sprinkle the remaining 1 tbsp of sugar on top of the batter (or you could sprinkle cinnamon-sugar mixture onto the batter here…I highly recommend it!). Place the ramekins on a baking tray (to stop juice dripping everywhere in the oven).
Bake for 15-20 minutes, until well risen and golden brown.
Mom-Makes... 
This looks great! I hate wasting food too!
Looks scrumptious!
Most of my cake recipes use self-raising flour. I very rarely use plain. Besides, if you come across a recipe that uses plain, just use self-raising and omit the leavening agent. These cakelets sounds awesome.
Thanks! I’m always wary of substituting ingredients…maybe I will throw caution to the wind and try that 🙂
We’ve just launched a new King Arthur Self-Rising Flour: http://www.kingarthurflour.com/self-rising-flour/
Would you like to have a sample for review? Feel free to email me if you’d like to try it!