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Zesty Lemon Polenta Cake with Warm Blueberry Compote

A moist, citrus-forward polenta cake topped with a warm, naturally sweet blueberry compote.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 1 cup fine polenta (cornmeal)
  • 1 cup almond flour
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 3 eggs large
  • 2 tbsp lemon zest fresh
  • 0.25 cup lemon juice fresh
  • 1 tsp vanilla extract
Blueberry Compote
  • 2 cups blueberries fresh or frozen
  • 3 tbsp honey
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract

Equipment

  • Mixing bowls
  • Cake pan
  • Saucepan
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line a round cake pan.
  2. Whisk polenta, almond flour, baking powder, and salt in a bowl.
  3. Cream butter and sugar until light and fluffy.
  4. Add eggs one at a time, mixing well.
  5. Mix in lemon zest, lemon juice, and vanilla.
  6. Fold dry ingredients into wet mixture until just combined.
  7. Pour batter into pan and bake 40–45 minutes until golden.
  8. Simmer blueberries, honey, lemon juice, and vanilla until thickened.
  9. Serve cake warm or room temperature with warm blueberry compote.

Notes

Use fine polenta for best texture. Serve compote warm for optimal flavor.