Lemon Blueberry Polenta Bread

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 I finished typing this 😅. Whereas this recipe has been on this page from the first hour of publishing, it did not have the most appealing pictures (continuing to learn on that one) and so I decided to give it a visual overhaul. Because this recipe more than deserves its moment in the spotlight 🙌🏻🥰.

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 am trying to steer away from those because I feel like it does not add to my well-being any longer. But, I stumbled across blueberries in the supermarket and thought to myself – “why not try and make it healthier”? 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 bread came out of the oven and looked and tasted amazing!! I promise you something that rarely happens on a first attempt.

The bread has a coffee cake-like texture and it is a bit on the coarser side due to the polenta used. But it is moist, tastes greatly of lemons, and bursts with flavors of blueberries. When stored in an airtight container it lasts at least 4 – 5 days (if your husband does not just eat the entire bread in one sitting 🤣). Can we also give a short moment to the plate used in the pictures please? I bought it a while ago and was waiting for the right opportunity to use it – and here it was. How fitting are the lemons for a Lemon Blueberry Polenta Bread 🤩?!

Why is this Lemon Blueberry Polenta Bread good for you?

Lemons

Perhaps the secret is not so little that I love the smell and taste of lemons?! 😉Lemons are powerhouses for drawing out flavor from other foods and making them shine. Trust me, my husband makes fun of me often because if he feels spice could be adjusted a tad on a recipe, I usually say – give it a squeeze of lemon! Lemons have both antioxidant and antibacterial properties. They are also a powerhouse in terms of their vitamin C content! Vitamin C has so many vital roles in our bodies!! First off, it takes double-duties as both a vitamin and an antioxidant. It is great for our immune system. It also supports the absorption of iron in our bodies, especially when said iron is coming from plant-based sources. In addition, vitamin C plays an important role in the production of collagen, a structural protein in our body. Amongst others, collagen provides structure to our skin, which means vitamin C may help us to look younger! Bring on the Lemons!!

Blueberries

Buckle up – the mighty Blueberry is also a powerhouse when it comes to its nutritional value! Whereas we may not think about the Blueberry as a “diverse” fruit, there are about a dozen different varieties being grown in the US alone. It also appears that Blueberries have adjusted and are adjusting to different climates. This means they can grow in equally cold and warmer regions. Blueberries are high in fiber, vitamin C, K, and manganese. Blueberries not only have anti-inflammatory, and antioxidant effects, but they are also anti-diabetic, anti-cancer, and protect both the heart and your nervous system! Whereas we know about Blueberries’ amazing phytonutrients and antioxidant content, there are only a few definitive studies that have demonstrated Blueberries’ health benefits. What we know for sure is that Blueberries are known to reduce blood pressure. This is especially true in people with elevated blood pressure levels. In animal studies, Blueberries have also shown to reduce oxidative stress and have an anti-inflammatory effect on blood vessels.

Honey

Or nature’s gold as it is oftentimes referred to. Honey contains minerals, vitamins, and also has antioxidant, anti-inflammatory, antiseptic, and antibacterial properties. What exactly you will get in your Honey in terms of the nutrient content depends on the type of Honey and where it is produced. It is great from the perspective that you can oftentimes source it fairly locally. Look for Honey that is 100% pure, raw, and unpasteurized. Also, as a common rule, the darker the Honey, the more intense the flavor. Due to its antiseptic and antibacterial properties, honey helps with both sealing wounds and burns. It has also shown to be effective in treating diabetic foot ulcers.

How can I adjust this Lemon Blueberry Polenta Bread to my dietary requirements?

This recipe is vegetarian, gluten-, and nut-free. Due to the eggs, ghee, and honey used, this bread is, unfortunately, not suitable for vegans. As this bread uses polenta, which represents a starch, it is also not suitable for the paleo lifestyle.

I hope you enjoy this bundt cake and may it bring some sunshine to your day where ever you are 🌻🌞. If you are interested in more blueberry recipes – my Blueberry Ricotta Pancakes are an awesome start to the day. Or my Watermelon Feta Salad is a delicious summery evening meal or an addition to a BBQ. Please leave a comment below, rate the recipe 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. Happy baking everyone 😀!

Lemon Blueberry Polenta Bread

5 from 1 vote

Recipe by Ann Robejsek Course: Sweet Treats, CakeCuisine: gluten-free bakingDifficulty: Medium

Servings

12

servings

Prep time

15

minutes

Baking 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 1/3 (ca. 70 gr.) + 2 tbsp ghee

• ½ cup ½ (ca. 170 gr.) honey

• 2 2 eggs

• 2 tsp 2 liquid vanilla

• Juice and zest of 1 lemon, ca. 4 tbsp

• ½ cup ½ (125 ml) non-dairy milk

• Dry Ingredients

• ¼ tsp ¼ salt

• 1 tsp 1 baking powder

• 1.5 cups 1.5 (240 gr.) of polenta

• 1 cup 1 (ca. 190 gr.) blueberries

• Glaze

• 2 tbsp 2 coconut sugar

• Juice of ½ a lemon, ca. 2 tbsp

How to

• Grease a loaf tin with a bit of ghee or coconut oil and pre-heat your oven to 180 degrees (350 Fahrenheit)
• Start by whipping the ghee in a bowl until it becomes fluffy. Add the honey and continue to stir until fully incorporated. Now add the remaining wet ingredients and whisk until fully incorporated
  
  
• Add all the dry ingredients (apart from the blueberries) to the mixed wet ingredients and mix well. As the last step, carefully fold in the washed blueberries. Pour into the prepared baking tin and bake for ca. 45 – 50 minutes. The cake will be done when a toothpick inserted comes out clean and the outside of the cake is golden
• When you take the cake out of the oven, combine the ingredients for the glaze and immediately pour over the loaf. Let cool in the tin completely before taking out and eating. The cake makes about 10-12 slices in total (I mean – the thicker you cut, the less you will have ;)). Enjoy!!!