- 5
4.5/5
(20 Votes)
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
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.