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

                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 3 tbsp yellow cornmeal
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp baking powder
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 tsp grated lemon rind
                                                                  • Yes No 2/3 cup buttermilk (1% fat)
                                                                  • Yes No 1/2 cup frozen blueberry
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1 tbsp 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.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 12(serving size: 1 cake)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice

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