Lemon blueberry polenta cake – this summery cornmeal snack cake is baked in a skillet and is perfect for breakfast, brunch and snacking. Totally vegan and easily made gluten-free and low fodmap.
This vegan lemon blueberry polenta cake is a great cake for snacking, or even for an indulgent breakfast or brunch. It has a hearty, rustic texture due to the cornmeal and ground almonds and is loaded with fresh blueberries. Once the cake is baked, it is drenched in lemon syrup which helps to keep it nice and moist and gives it plenty of flavour.
I bake it in a cast iron skillet, but you can use a 23-25cm round cake tin instead if you don’t have a skillet. I like to serve it warm straight from the pan topped with ice cream.
This cake can be baked with regular plain flour but it also works well with a gluten free flour blend and it is really easy to make it low fodmap friendly as well!
It is a lovely light cake that isn’t too sweet and is great for using up the last of the Summer fruit. You can swap the blueberries for any other berry if you prefer as well; or use a mixture. I haven’t tested it using frozen rather than fresh berries but I see no reason why that wouldn’t work as well.
How To Make Lemon Blueberry Polenta Cake:
(For ingredients and full instructions see the recipe card below)
*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*
Start by whisking together the cornmeal, ground almonds, flour, baking powder, bicarbonate of soda and salt in a large bowl until no lumps remain.
Add the lemon zest, caster sugar, sunflower oil, lemon juice, non-dairy milk, non-dairy yoghurt and vanilla extract and whisk well until no dry lumps remain.
Pour the batter into a greased 25cm/10 inch cast iron skillet and spread it level. Scatter over the fresh blueberries.
Bake for about 40 minutes until a skewer inserted into the centre comes out clean or with a few moist crumbs.
While the cake is baking, mix together the lemon juice and maple syrup. When the cake is done, drizzle over the syrup while it is still hot then allow to cool a little before serving.
The cake is best eaten on the day it is baked but will keep for a couple of days in an airtight container.
Make Low Fodmap Lemon Blueberry Polenta Cake:
To make this cake low fodmap, use a plain gluten-free flour blend in place of the plain flour (I use Doves Farm).
For the milk make sure that you use either almond or rice milk which are low fodmap options.
For the yogurt use non-dairy coconut yogurt.
Can It Be Frozen?:
Yes, this cake freezes well; either whole or in individual slices.
More Blueberry Recipes:
- Vegan lemon blueberry cheesecake
- Vegan blueberry frangipane tarts
- Vegan lemon blueberry cinnamon rolls
- Banana porridge with blueberry compote
- Vegan blueberry pie with coconut oil crust
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Lemon Blueberry Polenta Cake (Vegan, Gluten Free, Low Fodmap)
Lemon blueberry polenta cake - this summery snack cake is baked in a skillet and is perfect for breakfast, brunch and snacking. Totally vegan and easily made gluten-free and low fodmap.
Ingredients
Cake:
- 125 g (3/4 cup) fine cornmeal/polenta
- 100 g (3/4 cup + 1 Tbsp) ground almonds
- 150 g (1 1/4 cups) plain (all-purpose) flour (Or a plain gluten free flour blend for GF/low fodmap option)
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda (baking soda)
- 1/2 tsp salt
- finely grated zest of 2 lemons
- 130 g (2/3 cup) caster (superfine) sugar
- 120 ml (1/2 cup) sunflower oil (or another flavourless oil)
- 60 ml (1/4 cup) freshly squeezed lemon juice (about 2 large lemons)
- 120 m (1/2 cup) non-dairy milk (use almond or rice for low fodmap)
- 120 g (1/2 cup) non-dairy yogurt (use coconut for low fodmap)
- 1 tsp vanilla extract
- 150 g (5.3 oz) fresh blueberries (or another type of fruit)
Syrup:
- 60 ml (1/4 cup) freshly squeezed lemon juice (about 2 large lemons)
- 2 Tbsp maple syrup or agave
Instructions
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Preheat the oven to 180°C/350°F/gas mark 4. Grease a 25cm/10inch cast iron skillet. (Or use a cake tin)
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Place the cornmeal, ground almonds, flour, baking powder, bicarbonate of soda and salt in a large bowl and whisk to combine.
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Add the lemon zest, sugar, oil, lemon juice, milk, yogurt and vanilla extract and whisk well until no dry lumps remain.
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Pour the batter into the prepared skillet and spread it level. Scatter over the blueberries.
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Bake for about 40 minutes until a skewer inserted into the centre comes out clean or with a few moist crumbs.
-
While the cake is baking, mix together the lemon juice and maple syrup.
-
When the cake is done, drizzle over the syrup while it is still hot then allow to cool a little before serving.
-
The cake is best eaten on the day it is baked but will keep for a couple of days in an airtight container.
Recipe Notes
For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
If you don't have an approx 25cm skillet then this cake can also be baked in a 23-25cm round cake tin instead.
The blueberries can be swapped for any other kind of berry.
Rosina Claxton
I made this delicious recipe for my family and it was a great hit. It’s moist, tasty and healthy! Many thanks for sharing.
Lesley
This is an absolutely delicious cake and very easy. I made the gluten free version. Thanks .