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Sliced lemon polenta cake with blueberries.
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5 from 12 votes

Lemon and Blueberry Polenta Cake (gluten-free)

A rustic Italian-style lemon and blueberry polenta cake, perfect for afternoon tea or served as an easy dessert with cream. Naturally gluten-free, the cake is zesty with pops of fruity blueberries and a moist golden polenta crumb.
Course Cake
Cuisine Italian
Keyword lemon polenta cake, polenta cake
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8
Calories 280kcal
Author Beth Sachs

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 fan/ 350F/ Gas 4) and line a 2lb loaf tin with baking paper.
  • Cream together the butter and sugar until light and fluffy then beat in the eggs.
  • Mix in the ground almonds, polenta, baking powder, yogurt and lemon zest.
  • Fold in half of the blueberries until they are gently combined into the mixture.
  • Spoon the mixture into the prepared loaf tin and push the remaining blueberries into the top of the cake.
  • Bake for 45 minutes and leave to cool before removing from the tin.
  • 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.

Video

Notes

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.
 
Freezing: The cake can be frozen for up to 3 months.
 
Nutrition: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Nutrition Facts
Lemon and Blueberry Polenta Cake (gluten-free)
Amount per Serving
Calories
280
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
1
g
Cholesterol
 
43
mg
14
%
Sodium
 
76
mg
3
%
Potassium
 
108
mg
3
%
Carbohydrates
 
35
g
12
%
Fiber
 
3
g
13
%
Sugar
 
18
g
20
%
Protein
 
8
g
16
%
Vitamin A
 
115
IU
2
%
Vitamin C
 
17
mg
21
%
Calcium
 
100
mg
10
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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