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Blueberry Cornmeal Cake (Torta di Polenta ai Mirtilli)

Blueberry Cornmeal Cake

This blueberry cornmeal cake comes from the Veneto, where finely ground polenta gives baked goods a golden crumb with a whisper of grit. Butter, lemon zest, and vanilla carry the perfume, while fresh blueberries tumble through the batter in bright, jammy pockets. It is rustic enough for an afternoon coffee and refined enough to close a long dinner.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 10 Slices
Course: Dessert
Cuisine: Italian
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened, plus more for the pan
  • 1 cup granulated sugar
  • 2 tsp lemon zest finely grated, from about 2 lemons
  • 3 large eggs at room temperature
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour plus 1 tablespoon for the blueberries
  • 3/4 cup fine yellow cornmeal such as fine polenta or bramata fine
  • 1.5 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1/2 cup whole milk yogurt full-fat, at room temperature
  • 1/4 cup whole milk at room temperature
  • 1.5 cups fresh blueberries rinsed and thoroughly dried
  • 2 tbsp powdered sugar for dusting

Equipment

  • 1 9-inch Springform Pan
  • 1 stand mixer or hand mixer
  • 2 Mixing bowls
  • 1 Whisk
  • 1 Rubber spatula
  • 1 fine microplane zester
  • 1 wire cooling rack

Method
 

  1. Position a rack in the center of the oven and heat to 350 F. Butter the base and sides of a 9 inch springform pan, then line the base with a round of parchment paper.
  2. In a small bowl, whisk together the all-purpose flour, cornmeal, baking powder, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter, granulated sugar, and lemon zest on medium-high speed until pale and fluffy, about 4 minutes, scraping down the sides once.
  4. Add the eggs one at a time, beating for 30 seconds after each addition. Beat in the vanilla extract. The mixture should look thick, glossy, and slightly lighter in color.
  5. In a small bowl or measuring cup, stir together the yogurt and milk until smooth.
  6. With the mixer on low, add the flour mixture in three additions, alternating with the yogurt mixture in two additions, beginning and ending with the flour. Mix only until each addition disappears, then stop.
  7. In a separate bowl, toss the dried blueberries with the reserved 1 tablespoon of all-purpose flour until each berry is lightly coated.
  8. Using a rubber spatula, gently fold about two-thirds of the blueberries into the batter with a light hand to avoid crushing them.
  9. Scrape the batter into the prepared pan and smooth the top. Scatter the remaining blueberries evenly over the surface, pressing them in just slightly so the tops remain visible.
  10. Bake on the center rack for 45 to 55 minutes, until the top is deep golden, the edges pull away from the pan slightly, and a skewer inserted in the center comes out with only a few moist crumbs.
  11. Set the pan on a wire rack and cool for 20 minutes. Run a thin knife around the edge, release the springform ring, and cool the cake completely on the rack, about 1 hour.
  12. Just before serving, dust the top generously with powdered sugar through a fine sieve. Slice with a serrated knife and serve with lightly sweetened whipped cream or mascarpone alongside.

Notes

  • Toss the blueberries in a spoonful of flour before folding them in so they suspend evenly instead of sinking to the bottom.
  • Look for fine yellow polenta or bramata fine; coarse cornmeal or grits will make the crumb sandy.
  • Serve with a dusting of powdered sugar, a spoonful of lightly sweetened mascarpone or whipped cream, and an espresso alongside.
  • The cake keeps at room temperature under a cake dome for 2 days, or wrap tightly and refrigerate for up to 4 days.
  • If your blueberries are frozen, do not thaw; toss them in flour straight from the freezer.