Individual Blueberry Cakes (Reduced Fat)

• 1 12 cups blueberries (about 144 berries)
• 1 (8 1/2 ounce) box cornbread mix (such as Jiffy)
• 1 egg
• 13 cup granulated sugar
• 12 cup milk
• confectioners' sugar, for garnish
• frozen whipped topping, thawed (optional)

1. Heat oven to 400 degrees F; generously coat 12 cups in a muffin pan with nonstick cooking spray.
2. Place 5 or 6 blueberries in each muffin cup; set aside.
3. In medium-sized bowl, stir corn bread mix, egg, granulated sugar and milk until combined.
4. Top the blueberries with 1 tablespoon of batter.
5. Repeat with another layer of 5 or 6 blueberries and 1 T of batter on top.
6. Muffin cups should be about half full.
7. Bake at 400 degrees for 10 minutes.
8. Cool in muffin pan on rack for 5 minutes.
9. Run a sharp knife around each cup and remove cakes to racks to cool completely.
10. To serve, turn upside down.
11. Dust with confectioners' sugar and top with a dollop of whipped topping, if desired.

blueberries, cornbread mix, egg, sugar, milk, confectioners, frozen whipped topping

Taken from www.food.com/recipe/individual-blueberry-cakes-reduced-fat-226083 (may not work)