Cake - Lemon Blueberry Cornmeal Cakes

By BlueSchmoo

Ingredients

• 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 5
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. Fold in the blueberries.

4) Scoop 1/3 cup batter into each baker. Bake the cakes for 24 to 26 minutes, until the centers are firm to the touch. Remove from the oven, and transfer to a rack to cool.

5) To make the glaze: Combine the sugar, lemon powder, and milk, stirring until smooth. Drizzle the glaze onto the cooled cakes, and garnish with extra blueberries, if desired.

Yield: 8 small cakes.