Lemon Polenta Wacky Cake with Blueberries

Week 11: #52wackycakes project

So this cake isn’t perfect. But it happened before I got on the plane to Craftcation. So really that’s all that matters.

If you make it, put the blueberries on the bottom. OR grease the pan really well. One or the other was the downside of my attempt. (Even though it tastes AMAZING!)

Lemon Polenta Wacky Cake with Blueberries

Makes 9-inch round cake pan

1 cup flour
1/2 cup polenta
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup water
1/3 cup freshly squeezed lemon juice
1/2 cup fruity olive oil
1 t. vanilla
zest of 1 lemon
2 tablespoons apple cider vinegar
1 c. fresh blueberries

Preheat the oven to 350°F. Cut parchment paper to fit 9-inch round cake pan or spray pan with cooking oil.

Zest the lemon and squeeze the citrus.

Whisk together the flour, polenta, sugar, baking soda, salt, and zest. Add the lemon juice, olive oil, and vanilla. Stir to combine.

Add the vinegar and stir quickly. The batter will be slightly foamy and lighter in color as you mix in the vinegar. The vinegar is mixed in properly as soon as the batter returns to the original hue.

Pour batter into pan and sprinkle the blueberries on top.

Bake for 30 minutes or until the top of the cake springs back when lightly pressed with a finger.

Allow to cool and enjoy!

Kiffanie Stahle is a photographer, fellow creative business owner, and lawyer living in Oakland, California. She’s on a mission to teach you that there can be ease in the legalese of running a creative business. Get instant access to dozens of free resources in the artist’s Courtyard legal library.
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