Blueberry, Polenta & Lemon Drizzle Loaf

Hi Everyone,

There’s certainly something very special about the combination of blueberries, polenta and lemon. Crunchy polenta being the perfect match to soft juicy blueberries and the lemon adding that delicious tang which lingers in your mouth wanting more.

This recipe is super easy to make but warning it never lasts long in the house…

Just in case you are not a fan of polenta or blueberries I have another simple Lemon Drizzle Cake recipe here.

Keep reading for this super easy “Blueberry, Polenta & Lemon Drizzle Loaf” recipe.

 

Blueberry, Polenta & Lemon Drizzle Loaf

Line a 23cm square cake tin with baking paper and preheat oven to 180°C

Ingredients:

• 225g unsalted butter
• 225g castor sugar
• 3 eggs
• 100g plain flour
• 100g ground almonds
• 100g polenta
• 2 tsp baking powder
• zest and juice of 1 lemon
• 100g blueberries

Lemon drizzle

• juice of 1 lemon
• 1/2 cup icing sugar

 

Recipe:

Beat together the butter and sugar until light and creamy. Then add the eggs one at a time beating the mixture continuously.

Fold in the remaining ingredients – leaving the blueberries until last so that they stay whole.

Spoon the mixture into the prepared tin and bake for 40 minutes. Then cover with foil and bake for a further 20 minutes or until a skewer comes out clean when you poke it into the centre of the cake.

Leave to cool slightly in tin and then place on a wire rack.

For the Lemon drizzle combine the lemon juice and icing sugar. (Confession, I like to make my drizzle a little thicker so that you can still see the white glazing a little. Simply add more icing sugar for this effect.)

Enjoy!

This recipe is from the book Bill’s Basics by Bill Granger – available online here.

 

---

 

Subscribe to Blog via Email

 

Sign up for the FunkyForty newsletter for regular Fashion and Lifestyle updates!

 

 

15 Persons think this post is funky