My boys and I recently returned from a visit to my parents’ home in the Pacific Northwest. We try to time our visits so we can indulge in lots of delicious seasonal foods. Strawberries from the backyard, cherries, and wild-caught Copper River salmon are some late spring / early summer favorites.
During the visit I went through my mom’s old recipe box and rediscovered her recipe for Blueberry Sour Cream Cake. I remember this cake as the go-to dessert for when my parents would have company over for dinner. It has a creamy texture that is reminiscent of a cheesecake and a delicious cake-like base. But the blueberries are reason this cake is a family favorite. It is packed with them!
In celebration of The Recipe Redux’s 6th birthday, we were challenged to create a healthy small bite dessert. As soon as I saw this theme, I knew I wanted to create a healthier miniature version of my Mom’s cake. So I swapped greek yogurt for the sour cream, whole wheat pastry flour for the all purpose flour, and reduced the overall amount of added sugar.
- 1/2 cup whole wheat pastry flour
- 4 teaspoons sugar
- 2.5 tablespoons butter
- 1/2 teaspoon baking powder
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 2 cups wild blueberries frozen, do not thaw
- 2 cups greek yogurt whole milk is best, though 2% will also work
- 2 egg yolks
- 1/2 cup sugar
- 1 teaspoon vanilla
Pre-heat oven to 350°F
Generously butter mini-cheesecake pan
Combine first 6 ingredients. Mix thoroughly and set aside
Combine yogurt, egg yolks, sugar, and vanilla. Mix until combined and set aside
Measure a heaping teaspoon of cake base into each mini-cheesecake form, pressing down to create a uniform layer
Top with a heaping tablespoon of frozen blueberries
Spoon 2 tablespoons of yogurt mixture on top of frozen blueberries
Bake for 40 minutes until tops are just starting to brown
Cool completely before removing from pan
Refrigerate or 2 hours or up to overnight and serve chilled
It took a few tries to get the proportions of the base, blueberries and yogurt topping correct. But I finally got it right. The cakelets taste exactly like smaller versions of my Mom’s cake. Creamy, packed with blueberries, with a slightly sweet and cake-like base. These Blueberry Yogurt Cakelets are so delicious!
Note: you will definitely want to use a mini-cheesecake pan with removable disks for this dessert. The delicate texture of the creamy yogurt top will not tolerate the maneuvering required to scoop these cakelets out of a muffin pan.
A visual depiction of assembling the cakelets…
Pin recipe for later…
Nutrition information (per cakelet):
- 84 calories
- 7 g added sugar (that is less than two teaspoons!)
- < 1 g fiber
- 3 g protein
- 32 mg sodium
Check out the other delicious celebratory creations my fellow Recipe Redux Members are baking up…