Lemon Blueberry Cornmeal Cakes
Delightful lemon-infused blueberry cornmeal cakes are a treat to your tastebuds and are sure to be a new favorite summertime snack!
  1. Preheat oven to 350 degrees F. Lightly grease 6-8 ramekins or small baking cups.
  2. Combine dry ingredients (flour, cornmeal, sugar, baking powder, and salt) in a large bowl and stir to combine. Set aside.
  3. Whisk together buttermilk, eggs, lemon oil, juice, zest, and coconut oil until combined.
  4. Stir wet ingredients into dry ingredients until just combined. Fold in blueberries.
  5. Using a greased 1/3 cup, scoop batter into prepared ramekins and bake for about 25 minutes or until edges are golden brown and centers are firm to the touch. Let cool on baking rack.
  1. In a small bowl, combine confectioners’ sugar, lemon juice and zest until smooth, adding more sugar or juice as needed. Glaze shouldn’t be too runny. Drizzle glaze onto cooled cakes.
Recipe Notes

Recipe adapted from King Arthur Flour.