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Blueberry Polenta Cake

Blueberry Polenta CakeThis cake is 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 the cake at the start of the week, and pack it up by the slice for a boost of sweet energy.

Recipe Ingredients:

Cake:
1 cup cake flour (or 1 cup minus 2 tablespoons all-purpose four)
3/4 cup yellow cornmeal
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
1 (4-ounce) package fresh or frozen blueberries
1 tablespoon powdered sugar (optional)

Blueberry Compote: (optional)
2 cups fresh or frozen blueberries
1/4 cup maple syrup
2 tablespoons water
2 teaspoons cornstarch
1 teaspoon lemon juice or vanilla extract

Cooking Directions:

  1. For Cake: Preheat oven to 350°F (175°C). With parchment or wax paper, line the bottom of a 9-inch cake pan and spray well with cooking spray.
  2. In a small bowl, stir together flour, cornmeal, baking powder and salt.
  3. 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.
  4. Bake until cake springs back when gently pressed in the center, about 35 minutes.
  5. Cool pan on a wire rack for 10 minutes.
  6. With a knife, loosen edges before inverting cake onto a cake plate to cool to room temperature.
  7. Just before serving, sift powdered sugar over the top or serve with Blueberry Compote, if desired.
  8. For Blueberry Compote: 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.
  9. In a cup, combine water and cornstarch. Stir mixture into blueberries. Cook and stir until thickened.
  10. Remove from heat and stir in lemon juice or vanilla. Makes scant 2 cups.

Makes 8 servings.

Nutritional Information Per Serving (1/8 of cake recipe): 314 calories, 42 g carbohydrate, 15 g total fat.

Nutritional Information Per Serving (1/8 of compote recipe; about 3 tablespoons): 49 calories, 12 g carbohydrate, 0 g total fat.

Recipe and photograph are courtesy of the US Highbush Blueberry Council. Used with permission.