blueberry-sugar-cakes

Blueberry Sugar Cakes

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Prep Time:
15 min

Cook Time:
20 Min

Servings:
12 Servings

Difficulty:
Easy

Prep Time:
15 min

Cook Time:
20 Min

Servings:
12 Servings

Difficulty:
Easy

INGREDIENTS

Crisco Quick Bread Mix (combine all ingredients)

  • 10 C. sifted all-purpose flour
  • 1/3 C. Clabber Girl® Baking Powder
  • 1/4 C. sugar
  • 1 Tbsp. salt
  • 2 C. Crisco® All-Vegetable Shortening

Cakes

  • 3 C. Crisco® Quick Bread Mix
  • 1/2 C. sugar plus 1 tbsp.
  • 2 large eggs
  • 1 C. milk
  • 3/4 C. fresh or dry-pack frozen blueberries
  • 1/4 tsp. Spice Islands® Ground Saigon Cinnamon

DIRECTIONS

  1. HEAT oven to 400ºF. Spray 18 medium-size muffin C. with no-stick cooking spray.
  2. COMBINE Homemade Crisco Quick Bread Mix and 1/2 C. sugar in large bowl. Beat eggs and milk together with a fork. Add to Quick Bread mixture. Stir just until moistened. Rinse and drain blueberries; gently fold into batter.
  3. FILL muffin with batter. Combine remaining 1 Tbsp. sugar and cinnamon. Sprinkle over batter.
  4. BAKE 18 to 20 minutes or until lightly browned.

Nutrition

Serving size
(1 of 12 cakes)

  • Calories 240
  • Calories from Fat90g
  • Total Fat 10g
  • Saturated Fat 2g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 35mg
  • Sodium 330mg
  • Potassium 0mg
  • Total Carbohydrates 33g
  • Dietary Fiber 1g
  • Sugars 12g
  • Protein 4g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet