Blueberry Polenta Cake

Ingredients

• 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)

Instructions

1. Preheat oven to 350°F
2. With parchment or wax paper, line the bottom of a 9-inch cake pan and spray well with cooking spray
3. In a small bowl, stir together flour, cornmeal, baking powder, and salt
4. In a large mixing bowl, whisk together the granulated sugar, oil, egg, yogurt, lemon juice and rind
5. Fold in flour mixture until just combined, then fold in blueberries
6. Transfer to prepared pan
7. Bake until cake springs back when gently pressed in the center, about 35 minutes
8. Cool pan on a wire rack for 10 minutes
9. With a knife, loosen edges before inverting cake onto a cake plate to cool to room temperature
10. Just before serving, sift confectioners’ sugar over the top or serve with Blueberry Compote, if desired

Blueberry Compote Instructions

1. In a small pan, combine 2 cups fresh or frozen blueberries and ¼ cup maple syrup
2. Over high heat, bring to a boil
3. Reduce heat to low and simmer just until the first berry pops, 1 to 2 minutes
4. In a cup, combine 2 tablespoons water and 2 teaspoons cornstarch
5. Stir mixture into blueberries
6. Cook and stir until thickened
7. Remove from heat and stir in 1 teaspoon lemon juice or 1 teaspoon vanilla

Quick notes

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

Number of servings (yield): 8