Upside-down, dairy-free blueberry polenta cakes

Method

1. Preheat the oven to 180°C/fan160°C/gas 4. Grease 2 x 12-hole non-stick muffin tins (about 100ml each) and line each hole with a circle of baking paper. Divide the blueberries among the holes. Beat the eggs, sugar and vanilla seeds together until foamy. Beat in the rapeseed oil, then the Sauternes or apple juice. Sift the flour, baking powder and polenta over the top and fold in.
2. Divide the mixture between the muffin holes and bake for 20-25 minutes, until a skewer comes out clean. Leave for 5 minutes, then tip out onto a wire rack.