Blueberry Polenta Cake
- 1 cup cake flour (or 1 cup minus 2 tablespoons all-purpose four)
- 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 rind, packed
- 1 package (4.4 ounces) fresh blueberries (about 1 cup)
- 1 tablespoon confectioners’ sugar, optional
- Blueberry Compote, optional (see directions for recipe)
Preheat oven to 350˚F. With parchment or wax paper, line the bottom of a 9-inch cake 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 the granulated sugar, oil, egg, yogurt, lemon juice and rind; fold in flour mixture until just combined, then fold in blueberries. Transfer to prepared pan; bake until cake springs back when gently pressed in the center, about 35 minutes. Cool pan on a wire rack for 10 minutes. With a knife, loosen edges before inverting cake onto a cake plate to cool to room temperature. Just before serving, sift confectioners’ sugar over the top or serve with Blueberry Compote, if desired.
Blueberry Compote: In a small pan, combine 2 packages (4.4 ounces each) fresh blueberries and 1/4 cup maple syrup. Over high heat, bring to a boil; reduce heat to low and simmer just until the first berry pops, 1 to 2 minutes. In a cup, combine 2 tablespoons water and 2 teaspoons cornstarch. Stir mixture into blueberries; cook and stir until thickened. Remove from heat and stir in 1 teaspoon lemon juice or 1 teaspoon vanilla.