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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.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
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
  • 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

Equipment

  • Mixing bowls
  • Cake pan
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line an 8-inch cake pan.
  2. Whisk polenta, almond flour, baking powder, and salt.
  3. Beat butter, sugar, and lemon zest until fluffy.
  4. Add eggs one at a time. Mix in yogurt, lemon juice, and vanilla.
  5. Fold in dry ingredients and pour into pan.
  6. Bake 35–40 minutes until golden.
  7. Simmer blueberries, sugar, and lemon juice. Thicken with cornstarch.
  8. Serve cake with warm blueberry compote.

Notes

Use fine polenta for best texture. Let syrup soak fully before slicing.