Polenta-Blueberry Cakes
Photo: Karry Hosford
If you're using frozen blueberries, there's no need to thaw before folding them into the batter.
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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GoBucks's Review
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
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
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
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
We didn't like these as much as other blueberry muffins. They were okay but I will not make them again.
sonoma1's Review