Polenta-Blueberry Cakes

Photo: Karry Hosford

If you're using frozen blueberries, there's no need to thaw before folding them into the batter.

Yield: 2 dozen (serving size: 1 cake)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 75
  • Calories from fat: 28%
  • Fat: 2.3g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.2g
  • Carbohydrate: 12.6g
  • Fiber: 0.3g
  • Cholesterol: 15mg
  • Iron: 0.4mg
  • Sodium: 73mg
  • Calcium: 13mg

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

Preparation

  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.
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