Blueberry Polenta Cake
  • Complexity: Medium
  • Srv: 10
  • Total Time: 1.5 hrs


Cake can be made with different fruits, herbs, or even plain. Try rosemary, thyme, or lemon zest; line pan with thinly sliced citrus, or toss with blackberries instead of blueberries. 


  • 1/2 C butter, room temp
  • 1 T lavender, crushed
  • 3/4 C polenta, toasted
  • 1 C all purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/2 C olive oil
  • 5 eggs, room temp
  • 2 yolks
  • 1 tsp vanilla
  • 1 1/3 c sugar
  • 2 C blueberries

To make lavender sugar


  1. Process 1 cup white sugar with 1 tsp dried lavender until finely ground.

To toast polenta


  1. Add polenta to dry skillet over medium heat; shake occasionally and toast until lightly browned and fragrant.

To make and assemble the cake


  1. Preheat oven to 325F
  2. Grease 10” round cake pan & dust with lavender sugar.
  3. Sift dry ingredients and set aside.
  4. Mix eggs, yolks, olive oil, and vanilla in a separate bowl.
  5. Cream butter & sugar until light and fluffy.
  6. Slowly add egg mix to the butter/sugar mix.
  7. Fold in dry mix, plus lavender.
  8. Toss blueberries in flour; fold into batter.
  9. Pour into prepared pan (batter will be thick, similar to muffin batter).
  10. Bake for 40-45 min, or until firm to touch and toothpick is clean of crumbs.