Warm Wild Blueberry Petit Fours

• 7 Eggs
• 2 1/2 cups sugar
• 3 cups Flour
• 4 1/2 teaspoons Baking powder
• 1 cup heavy cream
• 1 teaspoon honey
• 12 tablespoons unsalted butter, melted
• 1/2 cup Maine Wild Blueberries

Preparation

1 In a mixer, on high speed, beat the eggs and sugar for 6 minutes until the mix is fluffy and has doubled in size, and the mixer whisk leaves a trail through it.
2 Remove from the mixer and fold in alternately the wet and dry ingredients into the egg mixture. Mix only until everything is completely incorporated. Gently add the Wild Blueberries.
3 Spoon into the baby muffin molds (silicon pan molds work best). Bake at 350°F for 10 minutes until golden brown. These cakes are best served warm.

Source: Wild Blueberry Association of North America