Polenta-Blueberry Cakes (Cooking Light)

TamTastic

Polenta-Blueberry Cakes


If you're using frozen blueberries, there's no need to thaw before folding them into the batter.


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.


Yield: 2 dozen (serving size: 1 cake)

CALORIES 75 (28% from fat); FAT 2.3g (sat 1.3g,mono 0.7g,poly 0.1g); IRON 0.4mg; CHOLESTEROL 15mg; CALCIUM 13mg; CARBOHYDRATE 12.6g; SODIUM 73mg; PROTEIN 1.2g; FIBER 0.3g

Cooking Light, NOVEMBER 2001

HealthierMamasita

Mmmmm!