Lemon Blueberry Cornmeal Cakes

By á-9642

Ingredients

• cake
• 1 1/4 cups King Arthur Unbleached All-Purpose Flour
• 1/4 cup cornmeal
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup buttermilk or nonfat plain (not Greek) yogurt
• 2 large eggs
• 1/2 teaspoon lemon extract, optional; for enhanced lemon flavor
• 1 tablespoon lemon juice
• 1 teaspoon grated lemon rind (zest) or 1/8 teaspoon lemon oil
• 1/2 cup vegetable oil
• 1 cup blueberries, rinsed and dried
• glaze
• 1/2 cup glazing sugar or confectioners' sugar
• 2 teaspoons lemon juice fruit powder
• 1 tablespoon milk

Details

Servings 8
Preparation time 30mins
Cooking time 56mins
Adapted from kingarthurflour.com

Preparation

Step 1

1) Preheat the oven to 350°F. Lightly grease eight 5- to 6-ounce porcelain ramekins or bakers.

2) To make the cake: Combine the dry ingredients in a large bowl.

3) Whisk together the remaining ingredients, except the blueberries, then stir them into the dry mixture until just combined.

4) Fold in the blueberries.

5) Scoop 1/3 cup batter into each baker.

6) Bake the cakes for 24 to 26 minutes, until the centers are firm to the touch.

7) Remove from the oven, and transfer to a rack to cool.

8) To make the glaze: Combine the sugar, lemon powder, and milk, stirring until smooth.

9) Drizzle the glaze onto the cooled cakes, and garnish with extra blueberries, if desired.
Yield: 8 small cakes.

tips from our bakers

* Prefer to make one quick bread-type cake to share? Scoop the batter into a greased 8 1/2" x 4 1/2" loaf pan and bake for 40 to 45 minutes, until a cake tester inserted in the center comes out clean. Cool on a rack for 10 minutes then turn out of the pan to cool completely. Glaze and serve.

* Don't have our lemon juice fruit powder? You can replace the powder and the milk with 2 to 3 teaspoons fresh lemon juice.