Cake is tasty, but individual cakes are better! I made these personal sized vanilla blueberry almond cakes in a large sized muffin pan.
My son is a dessert lover! He gets it from his grandfather. Everyone loves dessert, but I try to make it as healthy as possible. Yes, it is still cake. I added the blueberries because they are loaded with antioxidants. The almonds add calcium, fiber, and protein.
INGREDIENTS – Vanilla Blueberry Almond Cake
- 1 box gluten free vanilla cake mix
- 2 cups blueberries
- 1/3 cup gluten free cornstarch
- 1/2 lemon, zested
- gluten free almonds to sprinkle on the top
ICING INGREDIENTS
- 5 tablespoons of gluten free powdered sugar
- water, add slowly until you reach the consistency you want
Preheat the oven to 350 degrees.
In a mixing bowl, (best mixing bowl set) combine the cake mix and other ingredients listed on the box. Put the blueberries and corn starch in a bowl and toss them to coat. Add the coated blueberries and the lemon zest to the mix and stir in thoroughly.
Grease the muffin pan and divide the batter evenly among the cups. Sprinkle a liberal amount of sliced almonds on top of each one.
Bake at 350 degrees for about 25 minutes or until a toothpick comes out clean.
Take the Vanilla Blueberry Almond Cakes out of the oven and let them cool for about 10 minutes. While the cake is cooling, get out a small bowl, add the powdered sugar and water. Stir until you get a consistency that you can drizzle.
After the cake is cooled, take them out of the muffin tin and drizzle with the icing.
Here are some other desserts you might want to try. There are so many things you can make. Sometimes it is trial and error, but in the end it is so worth it!