Polenta Blueberry Cakes

1 c. all purpose flour
3 Tbsp. yellow cornmeal
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 c. sugar
1/4 c. Lemon Olive Oil
1 large egg
2/3 c. buttermilk (1/2 c. milk & 1/2 Tbsp. Blueberry Balsamic)
1/2 c. fresh or frozen blueberries
1 Tbsp. flour
1/2 c. powdered sugar
2 Tbsp. Sicilian Lemon White Balsamic


Preheat oven to 350 F. Lightly spoon 1 cup flour into a dry measure and level with a knife. Combine flour and the next four ingredients, stirring well with a whisk. Place the granulated sugar and Lemon Olive Oil in a large bowl and beat with a mixer at medium speed until well blended, add egg and mix until well blended. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with the flour mixture. Toss blueberries with 1 Tbsp. flour and fold into batter.

Spoon the batter into 24 miniature muffin cups coated with cooking spray. Bake at 350F for 10 - 12 minutes or until the cakes spring back when touched lightly in the center. Combine powdered sugar and Lemon White Balsamic and drizzle over warm cakes.

*Tested in Maine Cooking Class

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