Blackberry Lemon Polenta Cake
Blackberry lemon polenta cake! A tender, lemon torte studded with fresh blackberries. This is the perfect cake for entertaining. It's so easy to put together in one bowl, a must-try!
Equipment
Ingredients
- 3/4 cup sugar
- 1/2 cup unsalted butter
- 1/4 cup fine cornmeal
- 3/4 cup unbleached, all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 eggs
- 2 cups blackberries, halved, if large
- 1 teaspoon lemon zest
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees F. Line an 8-inch springform pan with parchment paper and lightly spray with cooking spray. Set aside.
- In a stand mixer (or with a hand mixer) cream together the sugar and butter.
- Add in the cornmeal, flour, baking powder, salt and eggs and whisk until mixed together. The batter will be very thick.
- Spoon the batter into the prepared springform pan. Wet your hands and press the batter into the springform pan until it touches the edges, then tap the pan a few times on the counter to even out.
- In a medium bowl, toss together the blackberries with the lemon zest and cinnamon, then press the blackberries into the batter.
- Place the pan on a baking sheet and bake for 55 minutes, or until golden brown on the top and a toothpick comes out clean.
Nutrition
Serving: 1sliceCalories: 268kcalCarbohydrates: 35gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 71mgSodium: 144mgPotassium: 107mgFiber: 3gSugar: 21gVitamin A: 492IUVitamin C: 8mgCalcium: 53mgIron: 1mg