BLUEBERRY CLOUDLETS super soft and delicious, perfect cupcakes for breakfast or snack, soft as clouds, they melt in your mouth and bake in just 10 minutes.
I had some fresh blueberries looking sad in the fridge and a sudden craving for a soft dessert to enjoy at breakfast or snack with the whole family. That’s how these Blueberry Cloudlets were born, cupcakes as soft as a cloud and super delicious, which are prepared in 10 minutes of mixing and 10 minutes of baking.
The nice thing is that you can bake them both in a traditional oven and in an air fryer: they always come out perfect, with a soft heart and lots of blueberries bursting in your mouth. They are ideal for children, for a healthy and quick snack, but also to accompany an afternoon tea or coffee with friends.
And if you don’t have fresh blueberries? No problem, you can use frozen ones (just don’t thaw them first) or replace them with chopped strawberries, raspberries, or chocolate chips.
A sprinkle of powdered sugar and… they disappear in an instant!
Follow me in the kitchen today there are blueberry cloudlets.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 12Pieces
- Cooking methods: Oven, Air frying
- Cuisine: Italian
- Seasonality: Summer, All seasons
Ingredients
- 3 eggs
- 7.4 oz sugar
- 7.4 oz flour (the one you usually use)
- 7.1 oz blueberries
- 1 pinch salt
- Half packet baking powder
Steps
Beat the eggs with salt and sugar using electric whisks until the mixture is soft and fluffy.
Gradually add the flour with the baking powder, continuing to work with the electric whisks.
Wash the blueberries well and add them to the mixture.
Pour the mixture into a baking dish about 8 inches x 12 inches lined with parchment paper and bake at 390°F for about 10 minutes.
Remove from the oven, take off the paper, sprinkle with powdered sugar and cut into pieces.
Bon appétit
If you like the recipe click on the stars at the end of the article. THANK YOU!
Blueberry Cloudlets soft and delicious cupcakes
Extra Tips:
Try serving them warm with a spoonful of whipped cream or Greek yogurt.
For an extra touch, add grated lemon or orange zest to the batter.
If you want to make them lighter, reduce the sugar and use a natural sweetener.
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FAQ BLUEBERRY CLOUDLETS super soft cupcakes
Can I use frozen blueberries?
Yes, use them directly from frozen, so they don’t release too much water into the batter.
How do I store Blueberry Cloudlets?
In an airtight container for 2-3 days, but I assure you they will be gone sooner.
Can I make them without eggs?
Yes, you can replace each egg with 60 g of plain or soy yogurt for a lighter and vegan version (if you also use plant-based milk).
Can they be baked in paper liners?
Yes, in fact, it’s a great idea to avoid greasing the pan and have easier-to-serve individual treats.
Can I use other fruits instead of blueberries?
Absolutely! Strawberries, raspberries, diced peaches, or even chopped apples are perfect.
