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Blueberry & Lemon Polenta Cake

SERVES: 8 • TOTAL TIME: 1 HOUR

Ingredients:

  • 100g unsalted butter, plus extra for greasing

  • 100g caster sugar

  • 2 free range eggs, beaten

  • 100g ground almonds

  • 90g polenta

  • 1 lemon, zested and juiced

  • 1 tsp baking powder

  • 100g natural yogurt

Directions:

  1. Preheat oven to 180ºC.

  2. Grease and line a 1–kilogram loaf tin.

  3. Cream butter and sugar with an electric mixer, then add eggs, one at a time and almonds.

  4. Fold in polenta, lemon juice, lemon zest and baking powder.

  5. Add yoghurt and blueberries, stirring to combine.

  6. Pour mixture into loaf tin and bake for 45 minutes or until a skewer inserted into the centre comes out clean.

Download Recipe Here:


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