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Blueberry Polenta Cakes Recipe

   
 

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     Blueberry Polenta Cakes

Category   Breakfast - Brunch
Sub Category   None

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
1/2 cup powdered sugar
1 tablespoon fresh lemon juice

Instructions
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.
Serving Suggestions
Makes 2 dozen. Each cake- 75 calories 2.3g. Fat


Originally Submitted
7/20/2009





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