This easy blueberry polenta cake is a naturally gluten-free loaf cake made with ground almonds, fine polenta, fresh blueberries, and lemon. The polenta gives a subtle texture, the almonds keep it moist, and the lemon gives it a zesty finish.
A Quick Look At The Recipe
✅ Recipe Name: Lemon Blueberry Polenta Cake
🕒 Ready In: 55 minutes
👪 Serves: 8
🍽 Calories: 280 per slice
🥣 Main Ingredients: Polenta, Butter, Caster Sugar, Eggs, Ground Almonds, Blueberries, Lemon
📖 Dietary Info: Gluten-free, freezer-friendly
👌 Difficulty: Easy
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It's an easy, one-bowl cake that works just as well for dessert as it does for afternoon tea or a summer brunch. If you like cakes that aren't overly sweet but still feel indulgent, this lemon blueberry polenta cake is a reliable favourite.
You might also like my gluten-free raspberries brownies!
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✔️ Why should you try it?
- Naturally gluten-free thanks to polenta and ground almonds.
- Moist texture with a slight bite from the polenta (cornmeal).
- Fresh blueberries and lemon give a bright, balanced flavour.
- Simple ingredients and no special equipment needed.
- Keeps well and tastes even better the next day.
🥘 Ingredients
A full ingredients list along with Metric and US Customary measurements, can be found in the recipe card at the end of this post.
Polenta (fine cornmeal) - use fine polenta for the best texture.
Ground Almonds (almond flour) - this keeps the cake moist and tender while making it naturally gluten-free.
Baking Powder - check it's labelled gluten-free if you are baking for someone with coeliac disease.
Eggs - 2 large free-range eggs at room temperature.
Natural Yogurt - a thick Greek-style yogurt works best and adds moisture and slight tang.
Caster Sugar (superfine sugar) - helps create a light crumb.
Butter - unsalted and softened to room temperature before mixing.
Lemons - use unwaxed lemons where possible as you'll need the zest and juice.
Blueberries - fresh or frozen both work well in this recipe.
Optional Lemon Glaze
- 2 tablespoons icing sugar (powdered sugar)
- 1 tablespoon lemon juice
Need to substitute an ingredient?
Have an allergy or dietary preference? Let AI customise the recipe for you.
📖 Variations
- Orange or lime instead of lemon - swap the lemon zest and juice for orange zest and juice or lime for a softer, sweeter citrus flavour that pairs beautifully with blueberries.
- Mixed berries - replace some or all of the blueberries with raspberries, blackberries, or a mixed berry combination for a deeper berry flavour and more colour.
- Add vanilla or almond extract - a teaspoon of vanilla extract or a few drops of almond extract adds warmth and enhances the almond flour base.
- Nut topping - sprinkle toasted flaked almonds or chopped pistachios over the top of the cake before serving for extra crunch and texture.
- Upside-down version - arrange fresh blueberries (and a little sugar) in the base of the tin before adding the batter, then invert after baking for a simple blueberry polenta upside-down cake.
🔪 How to make blueberry polenta cake
One: Preheat the oven to 180°C / 160°C fan / 350°F / Gas 4. Line a 2lb loaf tin with baking paper.
Two: Cream the butter and sugar together until pale and fluffy. Beat in the eggs one at a time, mixing well after each addition.
Three: Stir in the ground almonds (almond flour), polenta (fine cornmeal), baking powder, yogurt, and lemon zest until fully combined.
Four: Gently fold in half of the blueberries.
Five: Spoon the mixture into the prepared tin and level the top. Press the remaining blueberries lightly into the surface.
Six: Bake for 40-45 minutes, or until golden and a skewer inserted into the centre comes out clean.
Seven: Leave to cool in the tin for 10-15 minutes, then transfer to a wire rack to cool completely.
Eight: For the optional glaze, mix the icing sugar (powdered sugar) with the lemon juice, adding the juice gradually until you have a thin, pourable icing. Drizzle over the cooled cake.
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Top Tips
- Use room temperature butter, eggs, and yogurt for a smoother batter and lighter texture.
- Grease the tin before lining and leave baking paper overhanging to lift the cake out easily.
- Choose fine polenta (fine cornmeal) to avoid a gritty texture.
- Mix the batter only until combined to prevent a dense cake.
- Fold in the blueberries gently to stop them breaking up and colouring the batter.
- Start checking for doneness a few minutes early with a skewer inserted into the centre.
- Let the cake cool completely before slicing for clean, neat cuts.
🍴 Serving suggestions
Serve the blueberry polenta cake in thick slices for a tasty sweet treat. It's also delicious drizzled with blackcurrant coulis and served with a scoop of vanilla ice cream.
Storage
Store - Keep the cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.
Freeze - Slice and wrap individually, then freeze for up to 3 months. Defrost at room temperature before serving.
❓ Frequently asked questions
Polenta is made from corn (it is also known as cornmeal), whilst semolina is made from wheat.
Polenta is made from corn and is therefore naturally gluten-free.
Polenta can be used in place of flour in a cake, and gives cakes a wonderfully golden colour and grainy texture.
Troubleshooting Guide
| Problem | Fix |
|---|---|
| Cake is dense or heavy | Mix the batter only until the dry ingredients are incorporated and use room-temperature butter and eggs to help the batter rise. |
| Blueberries sink to the bottom | Fold the berries in gently at the end and lightly coat them in polenta before adding. Avoid overloading the batter with fruit. |
| Cake is dry or crumbly | Check baking time carefully to avoid overbaking and consider adding a little more yogurt or liquid if the batter seems stiff. |
😋Related recipes
More delicious fruity loaf cake recipes to try:
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Recipe
Blueberry Polenta Cake
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Equipment
- Citrus Juicer
- Baking Paper
- Wooden Spoon
Ingredients
- 100 g Butter unsalted, softened
- 100 g Caster Sugar
- 2 Eggs
- 100 g Ground Almonds
- 90 g Polenta
- 1 teaspoon Baking Powder
- 2 Lemons zest only
- 100 ml Natural Yogurt
- 100 g Blueberries fresh or frozen
Lemon Glaze
- 2 tablespoon Icing Sugar
- 1 tablespoon Lemon Juice
Instructions
- Preheat the oven to 180°C / 160°C fan / 350°F / Gas 4. Line a 2lb loaf tin with baking paper.
- Cream the butter and sugar together until pale and fluffy. Beat in the eggs one at a time, mixing well after each addition.100 g Butter, 100 g Caster Sugar, 2 Eggs
- Stir in the ground almonds (almond flour), polenta (fine cornmeal), baking powder, yogurt, and lemon zest until just combined.100 g Ground Almonds, 90 g Polenta, 1 teaspoon Baking Powder, 2 Lemons, 100 ml Natural Yogurt
- Fold in half of the blueberries until they are gently combined into the mixture.50 g Blueberries
- Spoon the mixture into the prepared loaf tin and push the remaining blueberries into the top of the cake.50 g Blueberries
- Bake for 40-45 minutes, or until golden and a skewer inserted into the centre comes out clean. Leave to cool in the tin, then transfer to a wire rack.
- For the optional glaze, mix the icing sugar (powdered sugar) with the lemon juice, adding the juice gradually until you have a thin, pourable icing. Drizzle over the cooled cake.2 tablespoon Icing Sugar, 1 tablespoon Lemon Juice
Notes
- Use room temperature ingredients (butter, eggs, yogurt) for a lighter, smoother batter.
- Grease and line your pan with baking paper that extends above the edges for easy removal.
- Fine polenta gives the cake a tender, slightly grainy texture; coarse polenta can make it gritty.
- The cake is naturally gluten-free and can be frozen for up to 3 months if wrapped well.
Lisa Huff says
Something about lemon and blueberry in the spring! Such a great combo!
Gail Montero says
I can see moistness and deliciousness all over this gorgeous bread. Perfect with my cup of tea!
Kushigalu says
Love the combination of ingredients in this cake recipe. So delicious.
Mahy says
This cake is absolutely amazing! The texture is perfect and is just the way I like it. Adding this recipe to my weekend menu!
Katherine says
I adore polenta cakes and this looks so zingy and tasty! Can't wait to give it a try.
Lisa | Garlic & Zest says
Lemon and Blueberry is one of my favorite combinations -- I love them in this simple polenta cake! Absolutely stellar!
Toni says
A delicious cake! I loved it! Will make it again this weekend!
Julie Menghini says
This cake has a perfect crumb to it and the flavors are fabulous!
Angela says
This looks like a wonderful cake! I can't wait to make it this afternoon. Thanks for sharing the recipe.
Cate says
This cake is stunning and I love how easy it is to make. Can't wait to try this!!