Mini Blueberry Buckle Cakes with gluten-free fresh corn

Mini Blueberry Buckle Cakes With Fresh Corn

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Clock Icon for Prep Time 25 min prep
Person Icon for Serving Size 12 servings
Carrot Icon for Number of Ingredients Size 9 ingredients

Who knew crunchy, fresh corn on the cob could turn into these light, custardy buckle cakes? Although sweet-tasting thanks to the corn, these decadent, rich little cakes are low in added sugar, making them...


  • 2 corn cobs, stripped of kernels (see Chef Tips)
  • 2 tablespoons water
  • ⅔ cup almond flour
  • 2 tablespoons granulated sugar (see Chef Tips)
  • ½ teaspoon salt
  • ⅓ cup coconut oil, melted
  • 2 eggs, separated
  • pinch of cream of tartar
  • ⅔ cups fresh blueberries, or to taste, washed and patted dry

Nutrition Facts


126 cals


10 g

Saturated Fat

6 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

1 g


8 g


4 g


1 g


3 g


110 mg


  1. Put the corn kernels into a blender, and blend at high speed until creamy. Pour into a large mixing bowl. Rinse the blender out with the 2 tablespoons water and pour into the bowl. Stir to mix.
  2. Sift the almond flour, sugar, and salt into the corn mixture. Beat with an electric mixer until blended into a batter. Beat in the coconut oil, then beat in the egg yolks one at a time. Set the batter aside while you prepare the egg whites.
  3. In a separate mixing bowl, add the cream of tartar and egg whites. Beat until the whites form soft peaks. Take 1 tablespoonful and stir into the corn batter to break it up, then gently fold the remaining egg whites into the batter with a spatula. (It's fine if the batter is a little streaky.)
  4. Preheat the oven to 375 degrees. Take a 12-cup muffin tin and line with paper muffin cups. Set aside.

Chef Tips

When corn is out of season, make these with 1½ cups of frozen corn kernels.

For a sweeter cake, sprinkle ¼ – ½ teaspoon raw sugar over the each cake just before baking.

To melt coconut oil, place jar in a bowl of hot water until melted.

To make this into a regular buckle cake, use an 8-inch fixed bottom or low-sided cake tin, and line the bottom with parchment paper. Bake for 30-35 minutes or until a toothpick comes out clean when inserted.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.

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