Blueberry Polenta Cake


  • 1 can Oregon Fruit Products Blueberries, drained
  • 1 cup Cake Flour (or 1 cup minus 2 tablespoon all-purpose flour)
  • 3/4 cup Yellow Cornmeal
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
  • 3/4 cup Granulated Sugar
  • 1/2 cup Vegetable Oil
  • 1 Large Egg
  • 1/3 cup Plain Low-Fat Yogurt
  • 2 tbsp Lemon Juice
  • 1/4 tsp Grated Lemon Peel
  • 1 tbsp Confectioners' Sugar, optional


  1. Preheat oven to 350 degrees.
  2. With parchment or waxed paper, line the bottom of a 9X5-inch loaf pan and spray well with cooking spray.
  3. In a small bowl, stir together flour, cornmeal, baking powder and salt. In a large mixing bowl, whisk together granulated sugar, oil, egg, yogurt, lemon juice and peel.
  4. Fold in flour mixture just until combined, then fold in drained blueberries. Transfer to prepared pan.
  5. Bake 55-60 minutes or until toothpick inserted in center comes out clean. Cool pan on a wire rack for 10 minutes. With a knife, loosen edges before inverting cake on a plate to cool to room temperature.
  6. Just before serving, sift confectioners' sugar over the top.
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