lemon polenta cake, blueberry compote dessert

If you’re searching for a dessert that feels elegant yet comforting, bright yet cozy, look no further than this Zesty Lemon Polenta Cake with Warm Blueberry Compote. This cake is everything you want in a modern classic: golden, tender, and lightly rustic thanks to fine polenta (cornmeal), balanced by the sharp sparkle of fresh lemon and finished with a silky, jewel-toned blueberry compote.

This is the kind of dessert that works just as beautifully at a brunch table as it does after a candlelit dinner. The lemon keeps it light, the polenta gives it a satisfying bite, and the warm blueberries add a spoonable sauce that feels indulgent without being heavy. Whether you’re baking for guests or just treating yourself on a quiet afternoon, this recipe delivers comfort and sophistication in every forkful.

🌟 Why You’ll Love This Lemon Polenta Cake

There are plenty of lemon cakes out there—but this one stands out. Polenta brings a delicate crumb that’s sturdier than regular flour cake but still tender and moist. It absorbs lemon syrup beautifully, giving the cake that irresistible melt-in-your-mouth texture.

Then comes the warm blueberry compote: naturally sweet, slightly tangy, and bursting with color. It’s the perfect contrast to the sunny citrus notes of the cake. Together, they create a dessert that feels both Italian-inspired and universally comforting.

This recipe is also:

• Naturally gluten-free (using cornmeal and almond flour)
• Perfect for make-ahead entertaining
• Ideal for brunch, tea time, or dessert

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🛒 Ingredients

Lemon Polenta Cake

• 1 cup fine polenta (cornmeal)
• 1 cup almond flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• ¾ cup granulated sugar
• Zest of 2 lemons
• 3 large eggs
• ½ cup plain Greek yogurt
• ¼ cup fresh lemon juice
• 1 teaspoon vanilla extract

Lemon Syrup

• ¼ cup fresh lemon juice
• ¼ cup sugar

Warm Blueberry Compote

• 2 cups fresh or frozen blueberries
• 3 tablespoons sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch + 1 tablespoon water (slurry)

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👩‍🍳 Instructions

1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment.
2. In a bowl, whisk together polenta, almond flour, baking powder, and salt.
3. In another bowl, beat butter, sugar, and lemon zest until pale and fluffy.
4. Add eggs one at a time, mixing well after each.
5. Stir in yogurt, lemon juice, and vanilla.
6. Fold in dry ingredients gently until smooth.
7. Pour batter into the pan and smooth the top.
8. Bake for 35–40 minutes, until golden and a toothpick comes out clean.
9. While cake bakes, heat lemon juice and sugar until dissolved.
10. Pour warm syrup over hot cake and let absorb.
11. For compote: Simmer blueberries, sugar, and lemon juice for 5 minutes.
12. Add cornstarch slurry and cook until thick and glossy.
13. Cool cake slightly. Slice and serve with warm compote spooned over.

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🍰 Texture, Flavor & Aroma

The crumb of this lemon polenta cake is gently rustic—slightly grainy in the best way, like a delicate sponge with character. The lemon zest perfumes the kitchen as it bakes, while the blueberry compote releases a jammy, wine-like aroma that feels instantly comforting.

The flavor balance is spot-on: bright citrus up front, creamy almond richness underneath, and fruity depth from the berries. Each bite hits sweet, tart, and mellow notes all at once.

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🍽 Serving Suggestions

• With whipped cream or mascarpone
• Alongside espresso or herbal tea
• As a brunch centerpiece
• With vanilla ice cream for dessert

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🔄 Variations & Tips

Variations

• Use raspberries or blackberries instead of blueberries
• Add thyme or rosemary to the syrup for herbal depth
• Make mini cakes in ramekins

Tips

• Use fine polenta, not coarse
• Let syrup soak fully before slicing
• Rewarm compote gently before serving

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📜 Fun & Cultural Context

Polenta cakes are inspired by Northern Italian baking traditions, where cornmeal is often used in desserts. Lemon reflects Mediterranean flavors, while berries add a modern, seasonal twist.

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🧁 Storage

• Cake keeps 3 days at room temp
• Compote keeps 5 days refrigerated
• Freeze cake slices up to 2 months