Lemon Polenta Cake with Blueberries

Quick Info

Dessert/Topping Dairy Over 30 min 8+


Lemon Polenta Cake with Blueberries


A light and sweet way to treat yourself during spring cleaning!


For the Cake:
  • 1 cup of unsalted butter + more for coating
  • 1 cup of sugar
  • 3 eggs
  • zest of 2 lemons
  • 2 cups of almond flour
  • 1 cup of corn meal
  • 1 ¾ teaspoons of baking powder
For the Whipped Cream:
  • 2 cups of heavy whipping cream
  • ½ cup of sugar
  • ½ tsp. of vanilla extract
For the Blueberry Sauce:
  • 16 oz. of frozen blueberries
  • juice of 2 lemons
  • 2 Tbsp. of sugar
  • ¼ cup of honey


Preheat the oven to 350°. Line a spring form pan with a parchment paper round and butter the bottom and sides of the pan
In a standing mixer with the paddle attachment whip together the butter and sugar until fluffy and white. Next add in the zest and 1 egg at a time. Make sure to scrape the mixer after every egg is whipped in. After the eggs are incorporated fold in the almond flour, cornmeal, and baking powder until incorporated. Pour the batter into the spring form pan and bake in the oven for 40 minutes. Once it is finished cooking, cool completely. In a medium sauce-pot with frozen blueberries, lemon juice, sugar and honey and cook on medium-high heat until the blueberries are cooked down and the liquid becomes a thick syrup. Cook completely once finished. While in the oven whip the heavy cream, sugar and vanilla until stuff peaks are formed and keep cool in the refrigerator
To Serve: Put the whipped cream all over the cake and top off with blueberries.

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