Blueberry-Cinnamon Graham Snack Cakes - Kraft Recipes Top
Comida Kraft
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Blueberry-Cinnamon Graham Snack Cakes

Prep Time
Total Time

6 servings, 2 snack cakes each

A perfect combination of blueberries and cinnamon in muffin cup sized snack cakes.

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What You Need

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Make It

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  • Heat oven to 375°F.
  • Mix graham crumbs, sugar, baking powder and cinnamon in large bowl. Beat egg with whisk in small bowl. Add milk and sour cream; mix well. Add to crumb mixture; stir just until moistened. Toss blueberries with flour; gently stir into batter.
  • Spoon into 12 muffin cups sprayed with cooking spray.
  • Bake 18 to 20 min. or until lightly browned. Cool in pan 5 min. Remove to wire rack; cool slightly.

Make Ahead

Prepare and bake snack cakes as directed; cool completely. Wrap in plastic wrap; freeze. Thaw at room temperature before serving. Or to warm, unwrap 1 muffin and microwave on HIGH 20 sec. or just until warmed.


  • 6 servings, 2 snack cakes each

Healthy Living

  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 2 Carb Choice

Diet Exchange

  • 2 Starch
  • 1 Fat

Nutrition Bonus

With their built-in portion control, these snack cakes make great treats.

Nutritional Information

Serving Size 6 servings, 2 snack cakes each
Calories 210
Total fat 7g
Saturated fat 3g
Cholesterol 45mg
Sodium 390mg
Carbohydrate 33g
Dietary fiber 2g
Sugars 17g
Protein 4g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 20 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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