Go Back

Lemon Blueberry Polenta Cake with Warm Compote

A moist, golden cornmeal cake infused with fresh lemon zest and served with a warm, glossy blueberry topping.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Brunch, Dessert
Cuisine: American, Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Polenta Cake
  • 1 cup all-purpose flour
  • 0.75 cup fine cornmeal
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 1 cup granulated sugar
  • 2 tbsp lemon zest freshly grated
  • 3 large eggs room temperature
  • 0.75 cup olive oil
  • 0.5 cup milk or yogurt
Blueberry Compote
  • 2 cups blueberries fresh or frozen
  • 0.25 cup sugar
  • 1 tbsp lemon juice

Equipment

  • 9-inch round cake pan
  • Mixing bowls
  • Whisk
  • Small saucepan

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
  2. Whisk together flour, cornmeal, baking powder, and salt in a bowl.
  3. In a large bowl, rub lemon zest into sugar until fragrant. Whisk in eggs, then olive oil, milk, and lemon juice.
  4. Fold dry ingredients into the wet mixture until just combined. Pour into the pan.
  5. Bake for 35-45 minutes until a tester comes out clean. Cool on a rack.
  6. Simmer blueberries, sugar, and lemon juice in a saucepan for 5-8 minutes until saucy.
  7. Slice cake and serve topped with the warm compote.

Notes

This cake keeps well for several days and can be made gluten-free by using a GF flour blend.