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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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If you're using frozen blueberries, there's no need to thaw before folding them into the batter. 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 |
cooking spray |
1/2 cup powdered sugar |
1 tablespoon fresh lemon juice |
Directions:
1. Preheat oven to 350°.
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.
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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