Recipes: Desserts

Blueberry Polenta Cake

Blueberry Polenta Cake it the perfect little pick-me-up for your midday slump. A savory, grainy cornmeal base means this cake isn’t too sweet, yet it still satisfies your cravings with blueberries and a light sprinkling of powdered sugar. Bake this Blueberry Polenta Cake at the start of the week, and pack it up by the slice for a boost of sweet energy.



  • Cake flour: 1 cup (or 1 cup minus 2 tablespoons all-purpose four)
  • Yellow cornmeal: ¾ cup
  • Baking powder: 1 teaspoon
  • Salt: ¼ teaspoon
  • Granulated sugar: ¾ cup
  • Vegetable oil: ½ cup
  • Large egg: 1
  • Plain low-fat yogurt: 1⁄3 cup
  • Lemon juice: 2 tablespoons
  • Grated lemon rind, packed: ¼ teaspoon
  • Fresh or frozen blueberries: 1 package (4
  • 4 ounces)
  • Confectioners’ sugar, optional: 1 tablespoon
  • Blueberry Compote, optional: (recipe below)


  • 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 Instructions

  • In a small pan, combine 2 cups fresh or frozen blueberries and ¼ 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



  • Blueberry Compote Yield: 8 portions, about 3 tablespoons each

  • Blueberry Polenta Cake Per portion: 314 calories, 42 g carbohydrate, 15 g total fat

  • Blueberry Compote Per portion: 49 calories, 12 g carbohydrate, 0 g total fat