Blueberry and Lemon Polenta Cake
Gluten-free and filled with the goodness of fresh blueberries, this cake is irresistibly good.
How long will it take?
1 hour
What’s the serving size?
Serves 8
What do I need?
- 100g unsalted butter, plus extra for greasing
- 100g caster sugar
- 2 free-range eggs, beaten
- 100g ground almonds
- 90g polenta
- 1 lemon, zested and juiced
- 1 tsp baking powder
- 100g natural yogurt
- 100g fresh blueberries
How do I make it?
- Preheat oven to 180C.
- Grease and line a 1 kg loaf tin.
- Cream butter and sugar with an electric mixer, then add eggs, one at a time and almonds. Fold in polenta, lemon juice and zest and baking powder. Add yoghurt and blueberries, stirring to combine.
- Pour mixture into loaf tin and bake for 45 minutes or until a skewer inserted into the centre comes out clean.
