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Polenta Blueberry Cakes

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Recipe

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Yield

12 servings

Prep

10 min

Cook

16 min

Ready

30 min
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 cup all-purpose flour
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3 tablespoons cornmeal
yellow
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1 x salt
to taste
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¼ teaspoon baking powder
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¼ teaspoon baking soda
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½ cup granulated sugar replacement
*
¼ cup butter
softened
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1 large eggs
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2 teaspoons lemon
rind, grated
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cup buttermilk
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½ cup blueberries
fresh or frozen
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1 tablespoon all-purpose flour
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1 x nonstick cooking spray
*
½ cup sugar
powdered
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1 tablespoon lemon juice
fresh
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Ingredients

Amount Measure Ingredient Features
237 ml all-purpose flour
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45 ml cornmeal
yellow
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1 x salt
to taste
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1.3 ml baking powder
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1.3 ml baking soda
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118 ml granulated sugar replacement
*
59 ml butter
softened
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1 large eggs
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1E+1 ml lemon
rind, grated
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158 ml buttermilk
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118 ml blueberries
fresh or frozen
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15 ml all-purpose flour
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1 x nonstick cooking spray
*
118 ml sugar
powdered
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15 ml lemon juice
fresh
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Directions

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 52g (1.8 oz)
Amount per Serving
Calories 12832% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 28mg 9%
Sodium 60mg 2%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 2%
Sugars g
Protein 5g
Vitamin A 3% Vitamin C 3%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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