144. Mini Blueberry Cakes, Blue Tongues

Because they are readily available in our stores year round, fresh fruit and vegetables make up a big part of my diet; it is something for which I am very grateful. The deep-colored and cheerful blueberries are one of my favorites in the fruit category. Every summer we pick farm-raised blueberries and for one day, at least, I get to eat my fill of this vitamin-packed-antioxidant rich fruit, (see link below). Any blueberries that are not eaten within a few days are easily frozen and vacuum sealed for later use.

Blueberries, fresh or thawed, are delightful sprinkled in and on our lazy-morning pancakes, on top of hot oatmeal or vanilla ice cream. In the dessert category, my favorite pie just happens to be blueberry; I love its natural sweetness and distinct flavor...and who hasn't stood in front of a mirror to examine one's blue tongue!

Blueberry cobbler is a comforting and family-friendly dish...with four children in the house, there were no leftovers. Now that the kids are grown and gone, I find myself wanting my favorite flavors and food like cobbler, but in less quantity. With today's recipe, I can have my hot blueberries with a little sweetened cake and easily limit the quantity. These cakes are served in the cups in which they are baked; blue tongues optional!

The blueberry cake recipe can easily be halved to just make two servings if desired.

Mini Blueberry Cakes

1/2 C flour

1/2 C sugar

1 tsp baking powder

2 dashes of salt

1/2 C milk or soy milk

2 T margarine, melted

1-2 C blueberries ( divide among cups evenly and, if frozen, partially thaw before baking)

4 custard cups

Preheat ovent to 375 degrees. In a small bowl, combine all ingredients except berries. Mix until just moist. Top divide blueberries with batter, evenly. Place filled cups on a baking sheet. Bake for 25 minutes until tops are golden. Serve warm. (tops will fall slightly after baking)

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