Blueberry Polenta Cake
Moist, gluten-free Blueberry Polenta Cake with lemon zest and fresh berries. Easy to bake, naturally sweet, and perfect for brunch, dessert, or afternoon tea.
Servings 8
Calories 280kcal
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Equipment
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.
Nutritional Information (Approximate)
Calories: 280kcal | Carbohydrates: 35g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 76mg | Potassium: 108mg | Fiber: 3g | Sugar: 18g | Vitamin A: 115IU | Vitamin C: 17mg | Calcium: 100mg | Iron: 2mg
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