Blueberry and vanilla polenta cake

Blueberry and vanilla polenta cake

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  • 8
  • Easy
  • Carb Conscious Fat conscious
  • 25 minutes
  • 1 hour
  • Raats Natural Chenin Blanc 2010


  • 250 g butter, softened
  • 250 g caster sugar
  • 3 free-range eggs
  • 1 vanilla pod
  • 100 g polenta
  • 250 g hazelnuts, toasted and finely ground
  • 1½ t baking powder
  • Juice and zest of 3 lemons
  • 2 x 125 g punnets blueberries
  • 50 g light brown sugar
  • Clotted cream, for serving (optional)

Cooking Instructions

Preheat the oven to 160°C.
Cream the butter and caster sugar together until pale and fluffy. Beat in the eggs, one at a time, until incorporated.
Split the vanilla pod and, using the tip of a sharp knife, scrape out the seeds and fold into the creamy egg mixture, along with the polenta, ground hazelnuts, baking powder, lemon juice and zest.
Grease and line a 23 cm baking tin, then spread the blueberries onto the base and sprinkle with the brown sugar. Pour in the cake mixture and bake for 1 hour or until a skewer comes out clean.
Set aside for at least 1 hour in order to cool before removing from the tin. Place a plate onto the top of the cake, then quickly flip over and remove the cake from the tin. Serve with dollops of clotted cream, if desired.

Cook’s note: Store this cake in the fridge.

Per serving: 353.4 kJ, 1.1 g protein, 6.1 g fat, 6.6 g carbs

TASTE’s take:
This cake is always a showstopper, studded and stained with blueberries, with a magical mauve colour and lovely tart burst of flavour.


Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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