Lemon Blueberry Cornmeal Cakes
These lemon blueberry cornmeal cakes are the perfect summertime dessert. Whether for a mid-day snack or a light dessert after dinner, they are sure to put a smile on your face!
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Cooking tools:
- Ramekin
- Loaf pan
- Citrus press
- Microplane
- Oven
- Mixing bowl
- Glass
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup cornmeal
- 1/2 cup Golden Barrel organic cane
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup buttermilk or plain (not Greek) yogurt
- 2 large eggs
- 4-5 drops food-grade lemon essential oil (or 1/2 tsp lemon extract)
- 1 Tbsp lemon juice
- 1 tsp lemon zest
- 1/2 cup Golden Barrel Coconut Oil, melted
- 1 cup fresh or frozen blueberries
- 1/2 cup Golden Barrel confectioners' sugar
- 2 tsp lemon juice (add more juice if glaze is too thick)
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