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–+ servings

Lemon–Blueberry Polenta Cake

Catherine BarclayCatherine Barclay
A bright, tender polenta cake studded with juicy blueberries, lightly sweetened and lifted by fresh lemon for a sunny, wholesome treat.
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Course Dessert
Servings 8 servings

Ingredients
  

  • 1 cup polenta
  • 1 cup wholemeal flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • zest of two lemons
  • 1 cup plant milk we used soy
  • ¼ cup maple or date syrup
  • 1 cup fresh blueberries you can use frozen but it changes the colour of the cake

Instructions
 

  • Preheat oven to 180°C.
  • Mix dry ingredients in a bowl.
  • Whisk plant milk, lemon zest, and syrup, then combine wet and dry ingredients
  • lastly fold in the blueberries
  • Bake for 25-30 minutes until firm

Lemon Glaze

  • Make the cake pop by adding a glaze to the cake once removed from the oven
    Combine one tbsp lemon juice with one tbsp of rice syrup, baste over the cake to glaze.
Keyword Banana cake, Fibre rich, plant-based, polenta, vegan, wfpb
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