ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Polenta-Blueberry Cakes

Photo: Karry Hosford
Yield 2 dozen (serving size: 1 cake)
If you're using frozen blueberries, there's no need to thaw before folding them into the batter.

Ingredients

  • 1 cup all-purpose flour
  • 3 tablespoons yellow cornmeal
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup granulated sugar
  • 1/4 cup butter, softened
  • 1 large egg
  • 2 teaspoons grated lemon rind
  • 2/3 cup low-fat buttermilk
  • 1/2 cup fresh or frozen blueberries
  • 1 tablespoon all-purpose flour
  • Cooking spray
  • 1/2 cup powdered sugar
  • 1 tablespoon fresh lemon juice

Nutrition Information

  • calories 75
  • caloriesfromfat 28 %
  • fat 2.3 g
  • satfat 1.3 g
  • monofat 0.7 g
  • polyfat 0.1 g
  • protein 1.2 g
  • carbohydrate 12.6 g
  • fiber 0.3 g
  • cholesterol 15 mg
  • iron 0.4 mg
  • sodium 73 mg
  • calcium 13 mg

How to Make It

  1. Preheat oven to 350°.

  2. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup flour and the next 4 ingredients (1 cup flour through baking soda), stirring well with a whisk. Place the granulated sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 2 minutes). Add egg and lemon rind; beat until well blended. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with the flour mixture. Toss blueberries with 1 tablespoon flour, and fold into batter.

  3. Spoon the batter into 24 miniature muffin cups coated with cooking spray. Bake at 350° for 14 minutes or until the cakes spring back when touched lightly in center. Combine powdered sugar and juice, and drizzle over warm cakes.