Polenta-Blueberry Cakes
If you're using frozen blueberries, there's no need to thaw before folding them into the batter.
Recipe by Cooking Light November 2001
Sort by:
Newest
Newest
Oldest
04/11/2012
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.
03/20/2010
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.
06/18/2009
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.
06/06/2009
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.
06/06/2009
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.
01/31/2009
We didn't like these as much as other blueberry muffins. They were okay but I will not make them again.
Advertisement