Lemon Blueberry Polenta Cake

by Francesca
8 Slices
30 min

Have you ever tried polenta in a cake? If not, you absolutely need to!

Polenta is a great gluten-free alternative in baking and it makes any cake super moist.

This recipe is healthy, yet incredibly delicious. It’s not only gluten-free, it’s also dairy-free and sugar-free.

It’s the perfect guilt-free cake to make for yourself or for your guests and you won’t feel bad for your waistline if you eat more than one slice!

My kids loved this cake. The only complaint which I received from my daughter was “mamma, you should have put more blueberries!”

I can reassure you that this cake will be a family favourite, it will be a huge success

with big and small.

Lemon Blueberry Polenta Cake
Recipe details
  • 8  Slices
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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  • 100 gr corn flour 
  • 50gr ground almond
  • 50 gr gluten free flour 
  • 2 eggs
  • 80gr vegetable butter 
  • 1 lemon zest
  • 80gr erythritol 
  • 80gr blueberries 
  • 1/2 teaspoon baking powder
  • Optional almond flakes and lemon glaze as topping
Mix all the ingredients in a bowl then add the blueberries last.
Pour the mixture in a previously greased cake tin (I’ve used a silicon loaf tin) then bake in the oven for about 30 minutes at 180 degrees Celsius.
While in the oven, make the lemon glaze by mixing the juice of 1 lemon with 1 tablespoon of maple syrup.
As soon as the cake is out of the oven, while still warm, pour the glaze so that the juice can be absorbed and will make the cake even more moist.
Sprinkle some almond flakes and add more glaze if you like. I’ve done both.
Enjoy straightaway, it’s so good!
  • You can store it in an airtight container for up to 2 days.
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