Christina of A Thinking Stomach asked me recently which fruit or veg in my garden was my favourite. I gave her a very vague answer naming pretty much everything that I’ve grown this year. Grower’s pride, you know? Here and now, I would like to amend that wishy washy answer: blueberries are my favourite crop.
Blueberries. Big, fat, purple (blue is a total misnomer), juicy, bouncy blueberries. Sigh. They are wonderful.
Though there are only three blueberry bushes in my garden and though this is their first year in my garden, the bushes have still produced a respectable amount of berries. I had great plans for them but must admit that every single one of those berries was picked from the bush and immediately popped into my mouth. My lack of self control has meant that the following cake and the next post’s recipe were made with bought blueberries. 🙂
Before I share the recipe I must tell you one very important thing. One thing which may actually put you off trying the recipe. This cake only tastes good warm. For some reason, the sponge becomes gritty and a little greasy when cold. Warm it up and it is a moist, buttery, decadent treat. Especially when topped with a blob of yogurt or cream.
Lemon and Blueberry Polenta Cake
250g caster sugar
250g soft butter
3 medium eggs
200g ground almonds
1 tsp baking powder
2 lemons, both zested, one juiced
- Beat the butter and sugar together until light and fluffy.
- Add the eggs one by one, beating well to combine.
- Add the polenta and almonds and fold in carefully.
- Add the lemon zest and juice. Fold in.
- Line a buttered 23cm tin with baking paper. Tip blueberries in so that they cover the bottom of the tin. Top with the cake mixture.
- Bake at 160oC for 1 hour.
- Eat WARM with cream or yogurt.