Ingredients
Polenta Cake Ingredients
- 1 cup cake flour
- 3⁄4 cup yellow cornmeal
- 1 package fresh or frozen blueberries
- 1 tablespoon confectioners' sugar (optional)
- Blueberry Compote (optional) (recipe below)
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 3⁄4 cup granulated sugar
- 1⁄2 cup vegetable oil
- 1 Large egg
- 1⁄3 cup plain low-fat yogurt
- 2 tablespoons lemon juice
- 1⁄4 teaspoon grated lemon rind, packed
Blueberry Compote Ingredients
- 2 cups fresh or frozen blueberries
- 1⁄4 cup maple syrup
- 2 tablespoons water
- 2 teaspoons cornstarch
- 1 teaspoon lemon juice or 1 teaspoon vanilla
Instructions
Polenta Cake Instructions
- Preheat oven to 350°F
- With parchment or wax paper, line the bottom of a 9-inch cake pan and spray well with cooking spray
- In a small bowl, stir together flour, cornmeal, baking powder, and salt
- In a large mixing bowl, whisk together the granulated sugar, oil, egg, yogurt, lemon juice and rind
- Fold in flour mixture until just combined, then fold in blueberries
- Transfer to prepared pan
- Bake until cake springs back when gently pressed in the center, about 35 minutes
- Cool pan on a wire rack for 10 minutes
- With a knife, loosen edges before inverting cake onto a cake plate to cool to room temperature
- Just before serving, sift confectioners’ sugar over the top or serve with Blueberry Compote, if desired
Blueberry Compote Instructions
- In a small pan, combine blueberries and maple syrup
- Over high heat, bring to a boil
- Reduce heat to low and simmer just until the first berry pops, 1 to 2 minutes
- In a cup, combine water and cornstarch
- Stir mixture into blueberries
- Cook and stir until thickened
- Remove from heat and stir in lemon juice or vanilla
Recipe Tip
If using all-purpose flour instead of cake flour, use 1 cup minus 2 tablespoons.About This Recipe
Blueberry Polenta Cake it the perfect little pick-me-up for your midday slump. A savory, grainy cornmeal base means this cake isn’t too sweet, yet it still satisfies your cravings with blueberries and a light sprinkling of powdered sugar. Bake this Blueberry Polenta Cake at the start of the week, and pack it up by the slice for a boost of sweet energy.