• Author: Paula Montenegro
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: Cakes
  • Method: Baking
  • Cuisine: International


If you don't want a very tart sauce, increase the sugar by an additional 1/4 cup or decrease the lemon juice by half.



For lemon polenta cake:

  • 1 cup polenta or yellow cornmeal
  • ½ cup all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup ricotta
  • 1/3 cup tepid water
  • ¾ cup sugar
  • ¾ cup honey
  • Grated zest of 1 lemon
  • 8 Tbs 115g unsalted butter, melted and cooled
  • 1 Tbs butter (in bits and chilled)
  • 2 large eggs

For blueberry sauce:

  • 1 cup blueberries (fresh or frozen)
  • ¼ cup lemon juice
  • 1/3 cup light brown sugar


For lemon polenta cake:

  1. Preheat oven to 350º. Line bottom of a 9-inch (24cm) springform cake pan with parchment paper and spray or butter sides of pan.
  2. Mix polenta, flour, baking powder and salt in a bowl.
  3. In a bowl with an electric mixer, beat ricotta and water until smooth. If it's still be somewhat curdled, don't worry. Add sugar, honey and lemon zest and beat well. Gradually add melted butter and then add eggs, one at a time, and beat until the mixture is smooth.
  4. On low speed, add the dry ingredients in two or three additions, beating only until incorporated.
  5. Pour the batter into the pan, dot the top with the tablespoon of chilled butter and bake for 35 to 45 minutes, until the top is golden and a tester inserted in the middle comes out clean.
  6. Let cool completely on a wire rack, unmold onto a serving plate, sprinkle with powdered sugar and serve with the blueberry sauce.

For the blueberry sauce:

  1. In a saucepan mix blueberries, lemon juice and sugar.
  2. Cook for about 5 minutes at medium low heat, until syrupy and the berries are somewhat wrinkled.


  • Sauce: if tart is not your thing, increase the sugar in the sauce or decrease the lemon juice.
  • Berries: do you have other berries? Use them.


Keywords: polenta cake, lemon polenta cake