Blueberry Polenta Cake
Two of my favourite ingredients come together in this Blueberry Polenta Cake. Cornmeal is a staple in Italian cuisine and used in both savoury and sweet recipes. I love its texture and it gives desserts a little crunch. If you have never cooked with it, just try. You won’t be disappointed. This makes a great addition to your Christmas brunch and can be made ahead.
I always feel I am adding a bit of a healthy boost to my baking when I use blueberries. Classed as a super food, their sweetness makes them a favourite with kids. To add to this simple dessert you can serve it with ice cream, yogurt or fresh whipped cream. The little bit of limoncello is ok for the kids too and adds a punch of flavour. I hope you enjoy it!! Happy Christmas Eve everyone!!
Here is another favourite of mine for brunch https://recipesatmytable.com/giant-peach-oven-pancake/
Ingredients
- 2 large egg whites, room temperature
- 1 large egg, room temperature
- 1/2 cup yogurt
- juice of half a lemon and its zest
- 1/3 cup honey
- 1/4 cup canola oil
- 1tsp limoncello
- 3/4 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries
- 3 tablespoons slivered almonds
- 1/4 cup orange marmalade, warmed
Directions
Preheat oven to 350°. Coat a 9-in. fluted tart pan with removable bottom with cooking spray. In a large bowl, beat egg whites, egg, yogurt, honey, oil, lemon zest and extract until well blended.
In another bowl, whisk flour, cornmeal, baking powder and salt; gradually beat into yogurt mixture.
The batter has a sheen and is so smooth.
Transfer batter to prepared pan; top with blueberries and almonds.
Bake 30-35 minutes or until a toothpick inserted in centre comes out clean.
Drizzle marmalade over warm cake. Cool on a wire rack; serve warm or at room temperature.
