Cake Recipes
Blueberry Polenta Cake
We love the texture of this Blueberry Polenta Cake. It is also an excellent choice for breakfast or brunch.
Ingredients
- 1 can Oregon Fruit Products Blueberries, drained
- 1 cup cake flour (or 1 cup minus 2 tablespoons all-purpose flour)
- 3/4 cup yellow cornmeal
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1 large egg
- 1/3 cup plain low-fat yogurt
- 2 tablespoons lemon juice
- 1/4 teaspoon grated lemon peel
- 1 tablespoon confectioners' sugar (optional)
Instructions
- Heat oven to 350 degrees F.
- With parchment or wax paper, line the bottom of a 9 x 5 inch loaf pan and spray well with cooking spray.
- In a small bowl, stir together flour, cornmeal, baking powder and salt.
- In a large mixing bowl, whisk together granulated sugar, oil, egg, yogurt, lemon juice and peel.
- Fold in flour mixture just until combined, then fold in drained blueberries. Transfer to prepared pan.
- Bake for 55 to 60 minutes or until a wooden pick inserted in center comes out clean.
- Cool pan on a wire rack for 10 minutes.
- With a knife, loosen edges before inverting cake on a plate to cool to room temperature.
- Just before serving, sift confectioners' sugar over the top.
Attribution
Recipe and photo used with permission from:
Oregon Fruit Products