Lemon Olive Oil Polenta Cake with Blueberry Glaze

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Moist and tender polenta cake infused with bright lemon zest and drizzled with a fresh blueberry glaze for a refreshing dessert. This Mediterranean-inspired recipe, ready in about 60 minutes, layers fine cornmeal (polenta), all-purpose flour, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 8 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. Grease and flour an 8-inch round cake pan.
  2. Step 2: In a medium bowl, whisk together 1 cup fine cornmeal, 3/4 cup all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp fine sea salt until combined.
  3. Step 3: In a large bowl, beat 3 large eggs with 1 cup granulated sugar until light and fluffy, about 3 minutes.
  4. Step 4: Slowly whisk in 3/4 cup extra virgin olive oil, 1/2 cup whole milk, 2 tbsp finely grated lemon zest, 1 tbsp fresh lemon juice, and 1 tsp vanilla extract until smooth.
  5. Step 5: Gradually fold the dry ingredients into the wet ingredients until just combined; do not overmix.
  6. Step 6: Pour the batter into the prepared pan and bake for 40-45 minutes until the top is golden and a toothpick inserted in the center comes out clean.
  7. Step 7: While the cake cools, make the blueberry glaze by pureeing 1 cup fresh blueberries with 1/2 cup powdered sugar and 1 tbsp fresh lemon juice in a blender until smooth.
  8. Step 8: Drizzle the blueberry glaze over the cooled cake before serving.

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