Blueberry & Lemon Polenta Cake
TOTAL TIME: 1 HOUR
100 g unsalted butter, plus extra for greasing
100 g caster sugar
2 free range eggs, beaten
100 g ground almonds
90 g polenta
1 lemon, zested and juiced
1 tsp baking powder
100 g natural yogurt
Preheat oven to 180ºC.
Grease and line a 1 kilogram loaf tin.
Cream butter and sugar with an electric mixer, then add eggs, one at a time and almonds.
Fold in polenta, lemon juice, lemon zest and baking powder.
Add yoghurt and blueberries, stirring to combine.
Pour mixture into loaf tin and bake for 45 minutes or until a skewer inserted into the centre comes out clean.