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Blueberry Polenta Cake with Blueberry Compote



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1 cup cake flour (or 1 cup minus 2 tbsp. all purpose four)
3/4 cup yellow cornmeal
1 tsp. baking powder
1/4 tsp. salt
3/4 cup sugar
1/2 cup vegetable oil
1 large egg
1/3 cup plain low-fat yogurt
2 tbsp. lemon juice
1/4 tsp. grated lemon rind, packed
1 cup fresh blueberries
1 tbsp. confectioners' sugar (optional)


  1. 1
    Preheat oven to 350°F. With parchment or wax paper, line the bottom of a 9" cake pan and spray well with cooking spray.
  2. 2
    In a small bowl, stir together flour, cornmeal, baking powder, and salt.
  3. 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; 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.
  4. 4
    For Blueberry Compote: In a small pan, combine 2 cups fresh blueberries and 1/4 cup 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 2 tbsp. water and 2 tsp. cornstarch. Stir mixture into blueberries; cook and stir until thickened. Remove from heat and stir in 1 tsp. lemon juice or 1 tsp. vanilla.
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