Blueberry Lemon Polenta Cake
I have been writing this blog for a whole year now. It started on a rainy New York day just like today. I talked about graham crackers and language, two of my favorite things in the world. It’s been a simple but monumental year, teaching, traveling, and almost finishing my Master’s degree (just one more month!). It’s been nice having this little piece of virtual space, a sort of mental garden. It’s been a place to write something other than academic papers, to try out new recipes, and experiment with photography. I have been so grateful to hear your voices in the comments. It’s been fun and I hope to be able to post more (and more regularly) in the coming year.
Today I have a lovely cake for us. Something simple, easy to throw together and delicious to eat. It all started with this post by Olga over at the Sassy Radish. I made the cake and loved it, tangy, sweet and studded with fruit – what is there not to love? But I cannot make anything without thinking about what I will do the next time and so while I was eating one cake I was dreaming up this one in my head. It was everything I hoped it would be: soft and yielding but slightly chewy from the polenta, full of toothsome blueberries and bright bursts of lemon, a perfectly simple, rustic cake.
Blueberry Lemon Polenta Cake
adapted from Gourmet Today
1/4 cup water
1 tsp cornstarch
1 tbsp fresh lemon juice
1/3 cup + 1/2 cup sugar
2 cups blueberries
grated zest of one lemon
1/2 cup all-purpose flour
1/2 cup polenta*
1-3/4 tsp baking powder
1/2 tsp salt
1 large egg
1/2 cup whole milk
1 stick (8 tbsp) unsalted butter, melted and cooled to room temperature
Preheat the oven to 400 F. Grease an 8″ square pan.
Stir together the water, cornstarch, lemon juice and 1/3 cup sugar in a small saucepan. Stir in the blueberries and bring to a simmer. Simmer about three minutes, stirring occasionally.
Whisk together the flour, baking powder, salt, lemon zest, and the remaining 1/2 cup sugar in a bowl.
Whisk together the milk, egg, and melted butter in a large bowl. Whisk in the flour mixture until just combined.
Reserve 1/2 cup of the blueberry mixture, and pour the remainder into the baking dish. Pour the batter over the fruit and spread the mixture evenly. Spoon the reserved fruit over the batter. Bake for 20-25 minutes or until a wooden toothpick inserted into the center of the cake comes out clean.
*I used polenta because it was what I had in my cupboard but feel free to use regular cornmeal.
4 Responses to “Blueberry Lemon Polenta Cake”
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Congratulations on your one year! I have yet to bake with polenta. I need to get on that because this thing looks delicious.
Happy 1 year of blogging! I hope school is going well and that you’ll get a break soon. This cake looks so good. I have the same problem with not leaving perfectly good recipes alone. I’m looking forward to getting lots and lots of blueberries once they are abundant here in Michigan. Currently they are being sold in tiny clamshell cases at ridiculous prices.
Oh man this looks like heaven!! Polenta & blueberries are two of my favorite things!
I saw you’re making a visit to LA, what’s the occasion?
I’m originally from L.A. so I go back from time to time to visit with the family. This visit is much more melancholy as I am going for my grandmother’s memorial.