Denise's Polenta, Lemon and Blueberry Loaf

100g polenta
200g self-raising flour
140g sugar
½ tsp baking powder
140g softened butter
Zest and juice of one lemon
1 egg
200g blueberries

Heat the oven to 140C and line a loaf tin with baking parchment.

Put the polenta, self-raising flour, sugar, baking powder, softened butter and the lemon zest into a food processor and pulse until the mixture resembles breadcrumbs.  Or if no food processor rub the butter through the mixture until you get the same result.

Combine the juice of the lemon with the egg and pour into the dry ingredients, and pulse until the mixture forms a ball of dough or mix with your hands.

Push half of the dough into the lined tin and scatter with half of the blueberries.

Cover the berries with the remaining dough and scatter the remaining berries on top.

Bake for 1 hour 10 minutes until a skewer inserted in the middle of the cake comes out clean.

Leave to cool in the tin for 10 minutes before transferring to a wire rack. 

Completely cool before eating.

The cake (or pieces of it) can be frozen.  Wrap in a double layer of foil and pop in freezer.  Defrost for at least 3 hours before eating.

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