Blueberry and lemon polenta cake
Serves: 12
Prep time: 20 minsTotal time: 
Recipe photograph by Stuart West
Blueberry and lemon polenta cake
With its beautiful golden colour and zesty lemon flavour, this gluten-free bake makes a brilliant summer picnic cake. Ground almonds help to keep the cake super moist, so it needs no accompaniment
Serves: 12
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
380Kcal
Fat
24gr
Saturates
11gr
Carbs
33gr
Sugars
25gr
Fibre
1gr
Protein
7gr
Salt
0.2gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 225g soft unsalted butter, plus extra to grease
- 225g golden caster sugar
- 3 large eggs
- 150g ground almonds
- 125g fine polenta or fine cornmeal
- 1½ tsp gluten-free baking powder
- zest and juice of 3 lemons
- 75ml buttermilk, or see our tip below
- 200g blueberries
- 50g icing sugar, sifted
Step by step
Get ahead
The cake keeps in an airtight container for up to 5 days. Slices can also be frozen.
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line a deep 20cm diameter loose-based or springform cake tin. Beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well between each addition. Beat in the almonds, polenta and baking powder with a pinch of salt, then add all of the lemon zest, the juice of 2 lemons and the buttermilk. Fold in gently until well combined, then stir through most of the blueberries.
- Spoon the mixture into the prepared tin and scatter over the remaining blueberries. Bake for 50-60 minutes, or until a skewer inserted in the centre of the cake comes out clean. Leave the cake to cool in the tin for 30 minutes then remove and leave to cool completely on a wire rack.
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Mix the icing sugar with the remaining lemon juice to form a glaze and drizzle this over the cooled cake to serve.TipInstead of buttermilk, you can use 50ml of natural yogurt and 25ml milk, lightly whisked together.
