Lemon Olive Oil Polenta Cake with Blueberry Glaze
Moist and tender polenta cake infused with bright lemon zest and drizzled with a fresh blueberry glaze for a refreshing dessert. This mediterranean-inspired desserts 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.
Ingredients
- 1 cup fine cornmeal (polenta)
- 3/4 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 1 cup granulated sugar
- 3 large eggs
- 3/4 cup extra virgin olive oil
- 1/2 cup whole milk
- 2 tbsp, finely grated lemon zest
- 2 tbsp, divided fresh lemon juice
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- 1/2 cup powdered sugar
Instructions
- Step 1: Preheat oven to 350°F. Grease and flour an 8-inch round cake pan.
- 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.
- Step 3: In a large bowl, beat 3 large eggs with 1 cup granulated sugar until light and fluffy, about 3 minutes.
- 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.
- Step 5: Gradually fold the dry ingredients into the wet ingredients until just combined; do not overmix.
- 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.
- 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.
- Step 8: Drizzle the blueberry glaze over the cooled cake before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon Olive Oil Polenta Cake with Blueberry Glaze take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Lemon Olive Oil Polenta Cake with Blueberry Glaze?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Lemon Olive Oil Polenta Cake with Blueberry Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon Olive Oil Polenta Cake with Blueberry Glaze for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lemon Olive Oil Polenta Cake with Blueberry Glaze?
Mediterranean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
