Have you found that recipes for delicious, yet easy-to-make desserts for just the two of you can be a bit difficult to find? Me too! We have been a bit busy and desserts have not been a priority, but there are times I do want a little something after dinner. Now my dear husband on the other hand could eat ice cream every night and be completely satisfied (and truth be told, there is ice cream available, most of the time), but I really like having a fruit dessert to offer, but honestly a touch of ice cream on top doesn't hurt!
So easy to make, we made this at camp!
You can tell by the stainless steel coffee cups used to bake this batch of Individual Blueberry Cakes, along with the glass measuring cups as mixing bowls, this recipe was developed during one of our RV camping trips! Which only serves to testify how easy it is to make! But we also have some pretty oven-proof dishes at home, and one day soon, I will bake this again and update the photos! Fortunately not only is this dessert delicious, but it doesn't call for fancy ingredients or bakeware!
Home grown or store bought blueberries, it doesn't matter...
For those fortunate enough to have blueberry bushes in their backyard or garden, this is the perfect recipe to keep handy! I can't think of a better reason to get out there and pick a few berries before dinner. Should you be blessed with a good crop from your own bushes, fortunately frozen blueberries also work just fine! So who wants Individual Blueberry Cakes for their dessert? Let's get started...
Top each baking dish with 1/2 of the cake batter.
Scatter remaining berries over the top of the batter, including any sugar that might be left behind.
Bake 20-25 minutes, or until done in your oven. Note: if using frozen berries you will probably need to increase baking time by 10-12 minutes.
Tip: Place the small cups in a baking pan for baking, one larger pan is easier to remove from the oven than the little cups used for baking.
Let cool before serving, and if desired, top with a bit of whipped cream or ice cream.
Ingredients needed for this recipe:
- Whole Wheat Self-Rising Flour, recipe found here
- blueberries
- sugar
- milk
- vanilla
- apple cider vinegar or lemon juice
- 2 small baking dishes
- small flat baking pan
- measuring spoons
- measuring cup
- mixing bowl
- stirring spoon
 |
| Individual Blueberry Cakes |
Individual Blueberry Cakes
by the seat of my pants!
375-degree oven
by the seat of my pants!
375-degree oven
UPDATED: 01.13.2024
1/3 c Whole Wheat Self-Rising Flour, you can find our recipe here.
1/4 c sugar
1T melted butter
1/2 t vanilla
1 t cider vinegar OR lemon juice
approximately 1/4 c milk
1 c blueberries, frozen is fine
1 T sugar
Prepare 2 small baking dishes for baking, set aside.
In a small measuring cup, add the vanilla along with the cider vinegar. Add enough milk to equal 1/4 liquid total. Set aside for milk to clabber slightly.
Melt butter, let cool slightly. Add sugar, milk mixture, and self-rising flour. Beat well with a spoon (about 25 strokes). Set aside.
Combine berries with 1 T sugar, mixing well.
Divide half of the berries between the two baking dishes.
1/3 c Whole Wheat Self-Rising Flour, you can find our recipe here.
1/4 c sugar
1T melted butter
1/2 t vanilla
1 t cider vinegar OR lemon juice
approximately 1/4 c milk
1 c blueberries, frozen is fine
1 T sugar
Prepare 2 small baking dishes for baking, set aside.
In a small measuring cup, add the vanilla along with the cider vinegar. Add enough milk to equal 1/4 liquid total. Set aside for milk to clabber slightly.
Melt butter, let cool slightly. Add sugar, milk mixture, and self-rising flour. Beat well with a spoon (about 25 strokes). Set aside.
Combine berries with 1 T sugar, mixing well.
Divide half of the berries between the two baking dishes.
Top each baking dish with 1/2 of the cake batter.
Scatter remaining berries over the top of the batter, including any sugar that might be left behind.
Bake 20-25 minutes, or until done in your oven. Note: if using frozen berries you will probably need to increase baking time by 10-12 minutes.
Tip: Place the small cups in a baking pan for baking, one larger pan is easier to remove from the oven than the little cups used for baking.
Let cool before serving, and if desired, top with a bit of whipped cream or ice cream.
Storage options for Individual Blueberry Cakes. When doubling the recipe, store leftovers at room temperature for up to three days.
UPDATE:
For your convenience, a "copy and paste" version of Individual Blueberry Cakes has
been included below.
You may also enjoy:
#WholeWheatThat’sGoodToEat!
#wholefoodingredients
#scratchmadefoodforyourfamily
This recipe featured at:
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| Scratch Made Foods! & DIY Homemade Household featured at Grandmas House Link-up! |
Scratch Made Food! & DIY Homemade Household featured at Inspire Me Monday Link-up and Blog Hop.
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Printable "copy and paste" version:
Individual Blueberry Cakes
by the seat of my pants!
375-degree oven
by the seat of my pants!
375-degree oven
UPDATED: 01.13.2024
1/3 c Whole Wheat Self-Rising Flour, you can find our recipe here.
1/4 c sugar
1T melted butter
1/2 t vanilla
1 t cider vinegar OR lemon juice
approximately 1/4 c milk
1 c blueberries, frozen is fine
1 T sugar
Prepare 2 small baking dishes for baking, set aside.
In a small measuring cup, add the vanilla along with the cider vinegar. Add enough milk to equal 1/4 liquid total. Set aside for milk to clabber slightly.
1/3 c Whole Wheat Self-Rising Flour, you can find our recipe here.
1/4 c sugar
1T melted butter
1/2 t vanilla
1 t cider vinegar OR lemon juice
approximately 1/4 c milk
1 c blueberries, frozen is fine
1 T sugar
Prepare 2 small baking dishes for baking, set aside.
In a small measuring cup, add the vanilla along with the cider vinegar. Add enough milk to equal 1/4 liquid total. Set aside for milk to clabber slightly.
Melt butter, let cool slightly. Add sugar, milk mixture, and self-rising flour. Beat well with a spoon (about 25 strokes). Set aside.
Combine berries with 1 T sugar, mixing well.
Combine berries with 1 T sugar, mixing well.
Divide half of the berries between the two baking dishes.
Top each baking dish with 1/2 of the cake batter.
Scatter remaining berries over the top of the batter, including any sugar that might be left behind.
Bake 20-25 minutes, or until done in your oven. Note: if using frozen berries you will probably need to increase baking time by 10-12 minutes.
Tip: Place the small cups in a baking pan for baking, one larger pan is easier to remove from the oven than the little cups used for baking.
Let cool before serving, and if desired, top with a bit of whipped cream or ice cream.
Tip: Place the small cups in a baking pan for baking, one larger pan is easier to remove from the oven than the little cups used for baking.
Let cool before serving, and if desired, top with a bit of whipped cream or ice cream.
Storage options for Individual Blueberry Cakes. When doubling the recipe, store leftovers at room temperature for up to three days.
~~~~
A recipe just for two is wonderful to have and we love blueberries! Pinned.
ReplyDeleteThank you!
Deletelove this idea of individual cakes me and my husband keep different hours and this would work out nicely come see us at http://shopannies.blogspot.com
ReplyDeleteThanks for dropping by!
DeleteMy husband loves blueberries - I'll try this recipe on him this weekend - thank you!
ReplyDeleteThanks for stopping by!
DeleteThese sound really wonderful. Thanks for sharing
ReplyDeleteWelcome! Thanks for stopping by!
DeleteWhat a fun idea!! I can't wait to have blueberries again (staying at home) and I love this easy scaled down recipe!!
ReplyDeleteThanks for sharing at Fiesta Friday!
Mollie
Thanks, and thanks for stopping by!
DeleteOh yum! Thanks so much for linking up with me at my #UnlimitedMonthlyLinkParty 12, open May 1 to 26. All entries shared if social media buttons are installed.
ReplyDeleteThank you, and thanks for stopping by!
DeleteThe look delicious and it's nice how they can be made last minute. Sometimes you just gotta have a treat.
ReplyDeleteJudee, I agree! Thanks for stopping by, I appreciate it!
DeleteThat is a very handy tip about the baking tins! Thanks for sharing with Weekend Cooking.
ReplyDeleteMarg, you are welcome and thanks for hosting!
DeleteSaw this on the Inspire Me Monday linkup, looks so delicious! We are a family of two so it's nice to try smaller desserts sometimes.
ReplyDeleteLisa, I like developing small batch desserts for a couple of reasons. One I enjoy a tasty dessert as much as the next person, and second while I enjoy leftovers, desserts are best when made fresh. Thanks for stopping by, I appreciate it.
DeleteYes please! Thanks for sharing at the What's for Dinner party. Hope your week is starting great!
ReplyDeleteHelen, as always it is always fun to share with your readers! Thank you for hosting and have a great week ahead.
DeleteYum! They look fab! #TrafficJamWeekend
ReplyDeleteLydia, thanks! Make a little or make a lot, they are quite nice to have for dessert.
DeleteI can virtually taste this with ice cream on it. Sounds wonderful!
ReplyDeleteThank you so much for sharing this recipe with Sweet Tea & Friends this month my friend.
Paula thanks so much for your great month long link-up offering! Sweet Tea and Friends if a fun blog hop to visit and share with!
DeleteLooks yummy and it is nice to have a recipe for single portions too. I will be giving this a try.
ReplyDeleteTerri, I hope you enjoy this dessert as much as we do. Thanks for stopping by, I appreciate it.
Delete