Lemon blueberry polenta bread - photographed from top
Cakes and Cookies

Lemon Blueberry Polenta Bread

2 comments

Writing this blog post – I am currently dreaming of this Lemon Blueberry Polenta Bread… and I may hop into the kitchen and make another one after finishing off typing 😅.

Before I started eating more healthily I used to make a version of this bread with both refined sugar and white flour. I always loved it but I steered away from it once I knew that it was not a healthy option for me any longer. But when I stumbled across blueberries in the supermarket I thought to myself – “why not try and make it healthier”?

Three slices of lemon blueberry polenta bread

So I got into the kitchen on a Saturday morning – randomly throwing together some ingredients in the hopes that something would come out of it that was remotely edible. What can I say? Miraculously, the cake came out of the oven and looked and tasted lovely. I promise you something that rarely happens on a first attempt.

We had friends over for dinner that evening and albeit I cooked dinner – I completely forgot to make dessert (🤷‍♀️). Perhaps I thought everyone would be full after dinner (?!)… eh no. So the only thing I could offer was this Lemon Blueberry Polenta Bread. I ended up cutting two servings for my friends because they loved it so much. I was thinking to myself: “We may have a winner here! 🥳”

The bread has a coffee cake-like texture and it is a bit on the coarser side due to the polenta used – just so that you are aware. But it is moist, tastes greatly of lemon and bursts with flavours of blueberries. When stored in an airtight container it lasts at least 4 – 5 days.

Showing inside of Lemon Blueberry Polenta Bread

Why is this Lemon Blueberry Polenta Bread good for you?

Lemons – given the name of this blog – perhaps the secret is not so little that I love the smell and taste of lemons?! 😉But next to its great taste lemons contain high amounts of Vitamin C, which can help with skin quality (hello glow!) and indigestion. They also aid in strengthening the immune system, making it a popular remedy during cold and flu season.

Blueberries – are high in fiber, Vitamin C, K and Manganese. They are also an antioxidant powerhouse – protecting you against so-called free radicals (=cell damage coming from outside sources, e.g. pollution). They may also reduce DNA damage, which can aid in protecting against both aging and cancer.

Honey – also has antioxidant and antiseptic properties. It contains important vitamins and minerals, which tend to vary based on the type of honey and where it is produced. You can also oftentimes source it locally. Due to its antiseptic properties honey helps with both sealing wounds and burns.

Polenta – is a good source of both protein and fiber. Polenta is also a complex carbohydrate – meaning that the body will digest it slowly without spiking your blood sugar. It is also gluten-free making this cake a suitable option for people with gluten intolerance or celiac disease.

Happy baking everyone! 😀I hope you enjoy this cake and may it bring some sunshine to your day where ever you are 🌻🌞. Please leave a comment below and let me know whether you enjoyed the cake. I also would love to be tagged in your creations on instagram under @life_and_lemons_foodblog.

Lemon Blueberry Polenta Bread

Recipe by AnnCourse: Sweet TreatsCuisine: gluten-free bakingDifficulty: Medium
Servings

12

servings
Prep time

15

minutes
Cooking time

45

minutes

This lemon blueberry polenta bread bursts with flavours of both lemons and blueberries and can be popped into the oven within 15 minutes.

Ingredients

  • Wet Ingrdients
  • 1/3 cup (ca. 70 gr.) + 2 tbsp ghee

  • ½ cup (ca. 170 gr.) honey

  • 2 eggs

  • 2 tsp liquid vanilla

  • Juice of 1 lemon, ca. 4 tbsp

  • ½ cup (125 ml) non-dairy milk

  • Dry Ingredients
  • ¼ tsp salt

  • 1 tsp baking powder

  • Zest of 1 lemon

  • 1.5 cups (240 gr.) of polenta

  • 1 cup blueberries

  • Glaze
  • 2 tbsp coconut sugar

  • Juice of ½ a lemon, ca. 2 tbsp

How to

  • Grease a loaf tin with a bit of ghee or coconut oil. Pre-heat oven to 180 degrees (350 Fahrenheit)
  • Start by whipping the ghee a bit until starting to become fluffy. Add the honey and continue to stir until fully incorporated. Now add the eggs, vanilla, lemon and non-dairy milk and whisk everything together

  • Add all the dry ingredients. As a last step, carefully fold in the washed blueberries. Pour into the prepared tin and for ca. 45 – 50 minutes. The cake will be done when an toothpick inserted comes out clean and the outside of the cake is golden
  • Combine the ingredients for the glaze and immediately pour over the loaf when taking out of the oven. Let cool in the tin and then take out to put on a rack until completely cold. The cake makes about 12 slices in total. Enjoy!!! u0026#x1f60a;

2 Comments

  1. Heather

    A very tasty cake! Lots of lemon juice and whole blueberries create a very juicy texture and zingy flavour. Easy to follow instructions, too.

    • Awww!! I am so glad you liked it Thank you my lovely Glad you were able to make use of that polenta

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