Instructions: Combine 1 cup flour with cornmeal, salt, baking powder, baking soda, set aside. Cream butter and sugar in large bowl until well-blended. Add egg and lemon rind, mix thoroughly. Add flour mixture and buttermilk to sugar alternately, beginning and ending with flour. Toss blueberries with 1 Tbsp flour, and fold into batter. Spoon batter into 24 greased mini muffin cups. Bake at 350 F in a preheated oven for 14 minutes or until cakes spring back when touched lightly in the center. Combine powdered sugar and lemon juice; drizzle over warm cakes.

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