Zesty Lemon Polenta Cake with Warm Blueberry Compote
A bright, gluten-free lemon polenta cake soaked in citrus syrup and topped with warm blueberry compote.
Equipment
- Mixing bowls
- Cake pan
- Wire rack
- Hand mixer or stand mixer
Ingredients
Cake Batter
- 1 cup fine polenta (cornmeal)
- 1 cup almond flour
- 1 tsp baking powder
- 0.5 tsp salt
- 0.75 cup unsalted butter softened
- 0.75 cup granulated sugar
- 2 lemons (zest)
- 3 eggs large
- 0.5 cup Greek yogurt
- 0.25 cup lemon juice fresh
- 1 tsp vanilla extract
Blueberry Compote
- 2 cups blueberries fresh or frozen
- 3 tbsp sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with water
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8-inch cake pan.
- Whisk polenta, almond flour, baking powder, and salt.
- Beat butter, sugar, and lemon zest until fluffy.
- Add eggs one at a time. Mix in yogurt, lemon juice, and vanilla.
- Fold in dry ingredients and pour into pan.
- Bake 35–40 minutes until golden.
- Simmer blueberries, sugar, and lemon juice. Thicken with cornstarch.
- Serve cake with warm blueberry compote.
Notes
Use fine polenta for best texture. Let syrup soak fully before slicing.