Skip to Content

Lemon Polenta Cake with Blueberry Sauce Recipe

This lemon polenta cake is a sweet gluten-free dessert that everyone will enjoy. It’s topped with a luscious homemade blueberry sauce that can be made with fresh or frozen blueberries.

I participated in an Ambassador Program on behalf of Influence Central for P.A.N. Cornmeal. I received product samples as well as a promotional item to thank me for my participation.

Blueberry Lemon Cake

This recipe for Lemon Polenta Cake with Blueberry Sauce is made using P.A.N. Pre-Cooked Yellow Corn Meal.

bag of PAN cornmeal

P.A.N. has been around for quite some time and is the number one cornmeal in South America.  Fortunately, you won’t have to travel to Venezuela to pick up a bag or two because it is now making its way to kitchens in the United States.

Were you aware that corn is native to the Americas and has become a staple all over the globe?  It should come as no surprise since cornmeal is rich in nutrients and is a versatile product.

This polenta cake is like a culinary exploration of Venezuela.  Using P.A.N. Pre-Cooked Yellow Corn Meal and almond flour as the base, this “corn” cake is gluten-free and delicious.

White Corn Meal

How To Make Lemon Polenta Cake with Blueberry Sauce

For this tasty gluten-free cake, you need the following ingredients:

Lemon Cake

  • 1 cup P.A.N. Pre-cooked Yellow Corn Meal
  • 1 ¼ cups almond flour
  • 1 teaspoon baking powder
  • ¾ cup white sugar
  • ½ cup 1 stick butter at room temperature
  • 3 eggs separated
  • juice from 1 medium lemon about 1 1/2 Tablespoons
  • lemon zest

Blueberry Topping

  • 2 cups fresh or frozen blueberries
  • ¾ cup water
  • ¾ cup sugar
  • 3 teaspoons fresh lemon juice
  • lemon zest
  • ¼ cup cold water
  • 3 Tablespoons cornstarch

Start by combining the cornmeal, almond flour, and baking powder.  Put it aside to use later.

Next, get started with the eggs.  Separate the yolks from the whites and whip the whites in your mixer until they are light and foamy.

Egg Whites

Cream butter and sugar and then add egg yolks.  Add juice and zest from one lemon to give it a light lemon taste.  Add in the cornmeal mixture and mix until well blended.  

Next, fold in the egg whites by hand and then spread the batter into your springform pan.  (You could use an 8-inch round non-stick pan if you’d like.) Next, the cake goes in the oven for around 25-30 minutes.

Cake Batter

Let the cake cool before doing anything else.  (Once it has cooled, I place my cake on a pedestal stand.)

Lemon Cake

Now, it’s time to make the homemade blueberry sauce to top the cake.

Blueberry Sauce

When you make this cake, customize it to fit your likes.  I like to spread the warm blueberry sauce on top of the cake and eat it while it is still warm.  (It’s pretty good cold, too!)  You could slice the plain cake and spoon sauce on top of the individual slices.  The choice is yours.

pouring sauce on Cake

The main thing is to try something new and enjoy the process.  And the results.  I really liked the results of this trial.

Blueberry Sauce on Cake
Lemon Polenta Cake with Blueberry Sauce | SouthernKissed.com
Print Pin
5 from 1 vote

Lemon Polenta Cake with Blueberry Sauce

This lemon polenta cake is a sweet gluten-free dessert that everyone will enjoy. It's topped with a luscious homemade blueberry sauce that can be made with fresh or frozen blueberries.
Course Dessert
Cuisine American
Keyword Lemon Polenta Cake with Blueberry Sauce
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 1 cake
Calories 481kcal
Author Lynda

Ingredients

Lemon Cake

  • 1 cup P.A.N. Pre-cooked Yellow Corn Meal
  • 1 ¼ cups almond flour
  • 1 teaspoon baking powder
  • ¾ cup white sugar
  • ½ cup 1 stick butter at room temperature
  • 3 eggs separated
  • juice from 1 medium lemon about 1 1/2 Tablespoons
  • lemon zest

Blueberry Topping

  • 2 cups fresh or frozen blueberries
  • ¾ cup water
  • ¾ cup sugar
  • 3 teaspoons fresh lemon juice
  • lemon zest
  • ¼ cup cold water
  • 3 Tablespoons cornstarch

Instructions

  • Pre-heat oven to 350 degrees. Lightly spray non-stick 8-inch round or springform pan with cooking spray.
  • Combine P.A.N. Pre-cooked Yellow Corn Meal, almond flour, and baking powder in small bowl and set aside.
  • Separate eggs and whisk whites until light and foamy. Remove egg whites to medium-sized bowl and set aside.
  • Cream butter and sugar in bowl of mixer. Add yolks and mix until even and smooth. Add lemon juice and zest from one lemon.
  • Add cornmeal mixture and mix well. Fold in egg whites by hand. The batter will be thick.
  • Spread mixture into prepared pan and bake for 25 – 30 minutes or until golden brown.
  • Remove from oven and allow to cool completely before removing from pan. Top with blueberry sauce.

For the Blueberry Sauce

  • In a small saucepan, combine blueberries, water, sugar, lemon juice, and lemon zest. Bring to a gentle boil.
  • Combine ¼ cup cold water and cornstarch and mix well. Pour cornstarch mixture into blueberry mixture, reduce heat to simmer, and gently stir until the sauce thickens (2-4 minutes).
  • Remove from heat and allow to cool for at least 10 minutes before using.

Video

Nutrition

Serving: 1slice | Calories: 481kcal | Carbohydrates: 66g | Protein: 8g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 13g | Cholesterol: 100mg | Sodium: 205mg | Fiber: 5g | Sugar: 46g

When you see a bag of P.A.N. Pre-cooked Yellow Corn Meal, pick up a bag.  For recipe ideas, check out the P.A.N. Tumblr page by clicking here.  It’s a great staple to have on hand in your pantry.

Piece of Cake

What is your favorite cornmeal dish?

Sharing is caring!

shells on a beach
Previous
A Weekend Getaway to Panama City Beach, Florida
Slices of grilled pizza on a baking stone
Next
How To Grill Pizza
Recipe Rating