Try this recipe for Blueberry Buckle Cakes from KRAFT Recipes. These individual cakes are best served warm or at room temperature, topped with COOL WHIP.
What You Need
Original recipe yields 8 servings
1-1/2 cups flour, divided
1/2 tsp. CALUMET Baking Powder
1/2 tsp. baking soda
1/2 cup butter, softened
3/4 cup granulated sugar
1 tsp. vanilla
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 cups fresh blueberries
1/4 cup packed brown sugar
1/2 tsp. ground cinnamon
1/4 cup cold butter
1/3 cup chopped PLANTERS Walnuts
1/2 cup thawed COOL WHIP Whipped Topping
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Let's Make It
Heat oven to 350ºF.
Mix 1 cup flour, baking powder and soda. Beat 1/2 cup softened butter and granulated sugar in large bowl with mixer until light and fluffy. Blend in egg and vanilla. Add flour mixture alternately with sour cream, mixing well after each addition. Stir in berries. (Batter will be thick.) Spread onto bottoms of 8 (5-oz.) ramekins.
Combine remaining flour, brown sugar and cinnamon in medium bowl. Cut in 1/4 cup cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts; sprinkle over batter. Place ramekins on baking sheet.
Bake 30 min. or until toothpick inserted in centers comes out clean. Serve warm or at room temperature topped with COOL WHIP.
Sweets can be part of a balanced diet but remember to keep tabs on portions.
Prepare using chopped PLANTERS Pecans.
Calories From Fat
% Daily Value*
Total Fat 25g
Saturated Fat 14g
Trans Fat 0g
Total Carbohydrates 51g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.