Blueberry Polenta Upside-Down Cake

Blueberry Polenta Upside-Down Cake

Based on a Nigella Lawson recipe this easy to make delicious Blueberry Polenta Upside-Down cake can be made with other berries or fruit, but I think the blueberries are just so gorgeous! And because it uses polenta it is gluten free!

I often make this for dessert and serve the leftovers for breakfast or brunch. A truly versatile cake.

Blueberry Polenta Upside-Down Cake

Easy Blueberry Polenta Cake is a lovely alternative to the traditional dessert. The polenta gives it a nutty taste and is lighter than you would expect.

  • Vegetable oil for greasing pan
  • 1/4 + 3/4 cup sugar (divided)
  • 3 cups blueberries
  • 2 large eggs
  • Finely grated zest of 1 large orange
  • 2/3 cup orange juice
  • 2/3 cup olive oil or sunflower oil (not extra virgin)
  • 1/2 cup regular or instant polenta
  • 1 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  1. Heat oven to 350 F
  2. Grease and line base and sides of a 9-inch square or round cake pan with baking parchment and then grease the parchment. Sprinkle the ¼ cup of sugar over the base of the pan and cover evenly with blueberries.
  3. In a large mixing bowl combine eggs, ¾ cup of sugar and orange zest. Whisk until pale and thick. Add orange juice and oil. Whisk until blended.
  4. In a separate bowl, whisk together polenta, flour, baking powder and salt. Add flour mixture to egg mixture. Whisk until smooth. Pour into prepared pan.
  5. Bake for 45 – 55 minutes until golden brown and springy to touch. A toothpick inserted near the center comes out clean. Cool on a rack for about 5 minutes. Carefully invert cake onto a serving plate, and slowly peel off parchment paper. Serve warm or at room temperature.

2 thoughts on “Blueberry Polenta Upside-Down Cake”

  • I made the fabulous blueberry polenta cake, i cut all ingredients in half and got plenty of cake for my experiment, and for the two of us. I love the texture, not too sweet, used the blueberries from the bushes on our fields.

    This cake is very much us!
    Franca ( a Venetian happily puttering in the Catskills mountains)…
    Ciao and thanks

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