Polenta - Blueberry Cakes

Polenta-Blueberry Cakes

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)


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


Preheat oven to 350°.

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.

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.

Nutritional Information
75 (28% from fat)
Fat:2.3g (sat 1.3g,mono 0.7g,poly 0.1g)