Polenta-Blueberry Cakes

6 Reviews
ADD YOUR REVIEW
Photo: Karry Hosford
Yield
2 dozen (serving size: 1 cake)
November 2001
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 75
  • Caloriesfromfat 28%
  • Fat 2.3g
  • Satfat 1.3g
  • Monofat 0.7g
  • Polyfat 0.1g
  • Protein 1.2g
  • Carbohydrate 12.6g
  • Fiber 0.3g
  • Cholesterol 15mg
  • Iron 0.4mg
  • Sodium 73mg
  • Calcium 13mg

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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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Ratings & Reviews

sonoma1's Review

sonoma1
April 11, 2012
These are always a hit everyone always asks for the recipe. I put the blueberries in after after the batter ensuring they each have 3, silly I know. I do not add the lemon and sugar on top they are plenty sweet without. I always make them as mini muffins. A great treat for a morning meeting or to take for a Holiday gift for a group. And they are quick so easy to bake the same morning. I make them exactly as written except for adding the blueberries at the end.

GoBucks's Review

vpteacher
March 21, 2010
Tasty, I made them as a regular sized muffins and made 12...but I'll make only 10 next time so they can all rise over the top of the cups.

RubyJane's Review

GoBucks
June 18, 2009
I really liked this recipe. It is perfect for a brunch party. I added more fresh blueberries than the recipe called for, but I love blueberries. Overall, quite a yummy recipe.

mvynaples's Review

RubyJane
June 06, 2009
I need to retract an earlier review, as I added a pint of berries rather than the specified 1/2 cup. No wonder they were soggy! I must have been thinking of other recipes and automatically added the whole pint. The flavor was great so I will try them again. I will also try the stated lemon vs. lime.

mvyfl1's Review

mvyfl1
June 06, 2009
I didn't have lemon so I used lime instead. The flavor was great but they seemed soggy. I don't know if it was something I did so I will try them again. I may even try an 8x8 pan vs. muffin cups.

vpteacher's Review

mvynaples
January 31, 2009
We didn't like these as much as other blueberry muffins. They were okay but I will not make them again.