This delicious cake is flourless because almond meal is used in place of flour, is taken up a notch with blueberries because I adore the combination of lemon and blueberries, and is accented with cornmeal (polenta) because it just tastes good–in the words of Senior, “It’s like…like…the best cornbread ever.” Yeah.


1-1/2 cups unsalted butter, softened (save the wrappers for buttering your pan)

1 cup extra fine white sugar

3 eggs

1-1/2 tsp baking powder

2 cups almond meal

3/4 cup cornmeal

zest of 2 lemons (juice will be used in syrup)

1 cup blueberries (I used frozen)


juice of 2 lemons

1 cup confectioner’s sugar

1/2 cup blueberries (frozen again)

1) Preheat oven to 350 degrees; using butter wrappers, butter the bottom and sides of a 10″ tart pan (or you can use a pie pan)

2) Using a blender or stand mixer on medium-high speed, beat butter and sugar until light and fluffy

3) Reduce blender/mixer speed to low and beat in eggs, baking powder, almond meal, and cornmeal; stir in lemon zest

4) Spoon cake mixture into pan, smooth top flat, and press blueberries (1 cup)  halfway into batter; bake in oven 40-45 minutes until a toothpick inserted in center comes out clean

5) During the cake’s final 5-10 minutes of baking, prepare the syrup: To small saucepan, add lemon juice, confectioner’s sugar, and blueberries; over medium heat, stirring often, cook until sugar dissolves, about 7-8 minutes

6) Remove cake from oven and let sit 5 minutes; using a toothpick, poke several dozen holes in cake top; drizzle syrup over cake; serve warm or cold–it’s delish either way

Servings: 8 biggies or 16 skinnies

Note: adaptation of Nigella Lawson’s Lemon Polenta Cake recipe


  1. Becky Doughty says:

    Oh my goodness. That is gorgeous! Put on the coffee and I’m comin’ over.

  2. Sharp Cookey says:

    This looks good, is it in any way dry? My cornbreads always come out dry, and I’ve tried different recipes.?

  3. Almond meal and cornmeal..sounds WONDERFUL! Frozen blueberries are more than fine in baking;I actually think they work better.Nice recipe and it’s beautiful!

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