Lemon Blueberry Polenta Cake

A rustic Italian-style lemon blueberry polenta cake, perfect for afternoon tea or served as an easy dessert with cream.

Naturally gluten-free, the cake is zesty with pockets of fruity blueberries and a moist golden polenta crumb.

I love the grainy coarse texture that the polenta (cornmeal) gives this cake, it's something a bit different from my usual loaf cake and it's become a real family favourite.

👩‍🍳 Love cake? Try my traditional lardy cake recipe too!

Jump to:

• ✔️ Why should you try it?
• 🥘 Ingredients
• 🔪 Instructions
• 💭 Top tips
• 🍴 Serving suggestions
• 📖 Variations
• 🥡 Storage
• ❓ FAQS
• 😋Related recipes
• Recipe
• 💬 Comments

✔️ Why should you try it?

• An easy one bowl cake
• Fresh and fruity
• Naturally gluten-free
• Great for freezing
• Serve for afternoon tea or an easy dessert

🥘 Ingredients

• Polenta - or cornmeal as it is also known. Widely available in major supermarkets.
• Ground Almonds - helps to keep the cake moist and tender.
• Baking Powder - if you are making this gluten-free, be sure your baking powder is gluten free friendly.
• Eggs - 2 large free-range eggs.
• Natural Yogurt - a thick greek style natural yogurt is best for this recipe.
• Caster Sugar
• Butter - unsalted and brought up to room temperature before use.
• Lemons - use unwaxed lemons where possible. You could substitute the lemon for orange or lime for a different flavour.
• Blueberries - fresh or frozen are fine or replace with raspberries or blackberries when in season.
• For the optional glaze you will also need 2 tablespoons of icing sugar and 1 tablespoon of lemon juice.

🔪 Instructions

The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post

One: Preheat the oven to 180°c (160 fan/ 350F/ Gas 4) and line a 2lb loaf tin with baking paper.

Two: Cream together the butter and sugar until light and fluffy then beat in the eggs.

Three: Mix in the ground almonds, polenta, baking powder, yogurt and lemon zest.

Four: Fold in half of the blueberries until they are gently combined into the mixture.

Five: Spoon the mixture into the prepared loaf tin and push the remaining blueberries into the top of the cake.

Six: Bake for 45 minutes and leave to cool before removing from the tin.

Seven: For the optional glaze, mix together 2 tablespoons of icing sugar and 1 tablespoon of lemon juice (add the lemon juice a few drops at a time) until you get a runny icing consistency. Drizzle over the cake once cooled.

💭 Top tips

• Make sure all of your ingredients are at room temperature before starting the cake.
• Grease your cake pan with a little oil or butter before lining with baking paper. Make sure the baking paper sticks up above the top edge of the tin so you can gently lift the cake out once cooled.

🍴 Serving suggestions

Serve the cake in slices for a tasty sweet treat. It's also nice drizzled with fresh blackcurrant coulis and a dollop of cream, for an easy summertime dessert.

📖 Variations

• Change up the flavours by using orange or lime instead of lemon.
• Use fresh raspberries instead of blueberries, or omit the fruit completely.
• Sprinkle toasted flaked almonds onto the top of the cake before serving.

🥡 Storage

The cake will keep in an airtight tin for up to 3 days. Alternatively the cake can be wrapped in foil and frozen for up to 3 months.

❓ FAQS

😋Related recipes

More delicious cake recipes from the Effortless Foodie kitchen and beyond;

• Lemon Curd Loaf Cake
• Blueberry Banana Bread
• Golden Syrup Cake
• Lime and Coconut Loaf Cake
• Chocolate Biscuit Cake (no bake)
• Creme Fraiche Banana Loaf Cake
• Vegan Chocolate Cake with Pears

If you like lemon, why not try my buttery lemon biscuits?

Recipe