Mini Blueberry Buckle Cakes with Gluten-Free Fresh Corn | Cook for Your Life

Home › Recipes › Breakfast › Mini Blueberry Buckle Cakes with Gluten-Free Fresh Corn

Mini Blueberry Buckle Cakes with Gluten-Free Fresh Corn

Name: Mini Blueberry Buckle Cakes with Gluten-Free Fresh Corn
Prep time: 25
Cook time: 50

4.7

4.7 out of 5 stars (based on 9 reviews)

25 min prep

50 min total

12 servings

Who knew crunchy, sweet gluten-free fresh corn on the cob could turn into these light, custardy dairy-free Mini Blueberry Buckle Cakes? Although sweet tasting, these decadent, rich little cakes are low in added sugar, thanks...

Ingredients

2 corn cobs, stripped of kernels

2 tablespoons water

2/3 cup almond flour

2 tablespoons granulated sugar (see Chef Tips)

1/3 cup coconut oil, melted

2 eggs, separated

pinch of cream of tartar

1/2 teaspoon salt

2/3 cups fresh blueberries, or to taste. washed and patted dry

Missing an Ingredient?

Visit our ingredient substitution guide ›

Nutrition Facts

Calories

126 cals

Fat

10 g

Saturated Fat

6 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

1 g

Carbohydrates

8 g

Sugar

4 g

Fiber

1 g

Protein

3 g

Sodium

110 mg

Directions

Take the blueberries and gently push 6-8 into each cake. Bake for 20-25 minutes or until well risen and golden and a toothpick comes out clean. Let cool in the tin for 10 minutes, then transfer to a rack to completely cool.

Chef Tips

For a sweeter cake, sprinkle 1/4 – 1/2 teaspoon raw brown granulated sugar over the each cake just before baking.

To melt coconut oil, stand jar in a bowl of hot water until melted.

Out of season, make these with 1 1/2 cups of frozen corn kernels.

To make this into a regular buckle cake, use an 8 inch fixed bottom flan case or low sided cake tin, bottom lined with parchment paper. Bake 30-35 minutes or until a toothpick comes out clean.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

Tags:

This site is registered on wpml.org as a development site. Switch to a production site key to remove this banner.

Mini Blueberry Buckle Cakes with Gluten-Free Fresh Corn