Sometimes…..knowing when you’ve had enough dessert is not a easy as you would like it to be to figure out.  Making individual cakes is one way to solve that problem.  It also helps if you try to make dessert healthier so that you don’t have to feel bad about eating it in the first place.

Every summer, for many years, we have gone to a local blueberry farm and picked our share of great berries.  My oldest always ate more berries than he picked.  My youngest examined each berry for imperfections and tossed any that were less than perfect.  Long story short…I ended up doing most of the picking till they both got older.  We eat some fresh and freeze the rest.  This recipe lets us enjoy a taste of summer during the long winter nights. This makes four 10 oz cakes.

You’ll need:

Four greased oven proof bowls.

Warm from the oven

1/3 cup raw sugar

1/2 cup butter

2 eggs

1/2 cup low fat milk

1/2 tsp vanilla extract

1/2 cup all purpose flour*

1/2 cup whole wheat flour*

1/2 cup shredded wheat crumbs*

2 tsp baking powder

1/2 cup sliced almonds (opt)

1/8 tsp fresh grated nutmeg

1 cup blueberries, fresh or frozen and then thawed and drained

Preheat oven 350F

Beat together butter and sugar until fluffy.  Add eggs, milk and vanilla and mix until well combined.  Combine dry ingredients and almonds.  Add to wet ingredients, mix until just combined, and fold in blueberries.  Divide batter between the four bowls.  Place bowls on oven proof tray and bake for 40 minutes.

*Note: If you aren’t looking for ways to use up leftover cereal, use 3/4 cup for each whole wheat flour and all purpose.