Lemon Polenta Cake with Blueberries | Easy Home Meals

Ingredients

• 1 cup of unsalted butter + more for coating
• 1 cup of sugar
• 3 eggs
• zest of 2 lemons
• 2 cups of almond flour
• 1 cup of corn meal
• 1 ¾ teaspoons of baking powder
• 2 cups of heavy whipping cream
• ½ cup of sugar
• ½ tsp. of vanilla extract
• 16 oz. of frozen blueberries
• juice of 2 lemons
• 2 Tbsp. of sugar
• ¼ cup of honey
• Preheat the oven to 350°.
• Line a spring form pan with a parchment paper round and butter the bottom and sides of the pan
• In a standing mixer with the paddle attachment whip together the butter and sugar until fluffy and white.
• Next add in the zest and 1 egg at a time. Make sure to scrape the mixer after every egg is whipped in.
• After the eggs are incorporated fold in the almond flour, cornmeal, and baking powder until incorporated.
• Pour the batter into the spring form pan and bake in the oven for 40 minutes.
• Cook completely once finished.
• While in the oven whip the heavy cream, sugar and vanilla until stuff peaks are formed and keep cool in the refrigerator
• To Serve: Put the whipped cream all over the cake and top off with blueberries.