In a mixer, on high speed, beat the eggs and sugar for 6 minutes until the mix is fluffy and has doubled in size, and the mixer whisk leaves a trail through it. Remove from the mixer and fold in alternately the wet and dry ingredients into the egg mixture. Mix only until everything is completely incorporated. Gently add the Wild Blueberries.
Spoon into the baby muffin molds (silicon pan molds work best). Bake at 350°F for 10 minutes until golden brown. These cakes are best served warm. Yields 24.
Nutritional Information per Serving
247 calories, 11g fat, 34g carbohydrates, 4g protein, 1g fiber, 91mg cholesterol, 115mg sodium
- by Executive Chef Jonathan Cartwright of The White Barn Inn