Directions:
- Heat oven to 400 F. Generously coat 12 cups in a muffin pan with nonstick cooking spray. Place 5 or 6 blueberries in each muffin cup; set aside.
- In a medium-size bowl, stir corn bread mix, egg, granulated sugar and milk until combined.
- Top the blueberries with 1 tablespoon of batter. Repeat with another layer of 5 or 6 blueberries and 1 tablespoon of batter on top. Muffin cups should be about half full.
- Bake at 400 F for 10 minutes. Cool in muffin pan on rack for 5 minutes. Run a sharp knife around each cup and remove cakes to racks to cool completely.
- To serve, turn upside down. Dust with confectioners' sugar and top with a dollop of whipped topping, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1720.51 Kcal (7203 kJ) | ||
| Calories from fat | 183.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.39g | 31% | |
|---|---|---|---|
| Cholesterol | 166.13mg | 55% | |
| Sodium | 161.79mg | 7% | |
| Potassium | 851.04mg | 18% | |
| Total Carbs | 375.86g | 125% | |
| Sugars | 195.31g | 781% | |
| Dietary Fiber | 48.48g | 194% | |
| Protein | 30.63g | 61% | |
| Vitamin C | 187mg | 312% | |
| Iron | 16.9mg | 94% | |
| Calcium | 463.1mg | 46% | |
| Amount Per 100 g | |||
| Calories | 112.67 Kcal (472 kJ) | ||
| Calories from fat | 12.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.34g | 31% | |
|---|---|---|---|
| Cholesterol | 10.88mg | 55% | |
| Sodium | 10.6mg | 7% | |
| Potassium | 55.73mg | 18% | |
| Total Carbs | 24.61g | 125% | |
| Sugars | 12.79g | 781% | |
| Dietary Fiber | 3.17g | 194% | |
| Protein | 2.01g | 61% | |
| Vitamin C | 12.2mg | 312% | |
| Iron | 1.1mg | 94% | |
| Calcium | 30.3mg | 46% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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