Upside-down, dairy-free blueberry polenta cakes

Upside-down, dairy-free blueberry polenta cakes

These gorgeous little blueberry polenta cakes are dairy-free, and made with sweet dessert wine and vanilla for a perfect dinner party dessert.

Upside-down, dairy-free blueberry polenta cakes

Try the winning combo of sweet blueberries and crunchy polenta in our blueberry and polenta shortcake.

  • Serves icon Makes 12 cakes
  • Time icon Takes 5 minutes to make and 20-25 minutes to bake

These gorgeous little blueberry polenta cakes are dairy-free, and made with sweet dessert wine and vanilla for a perfect dinner party dessert.

Try the winning combo of sweet blueberries and crunchy polenta in our blueberry and polenta shortcake.

Nutrition: per serving

Calories
204kcals
Fat
9.1g (0.8g saturated)
Protein
2.9g
Carbohydrates
25.7g (13.9g sugars)
Salt
0.1g

Per cake

Ingredients

  • 250ml cold-pressed rapeseed oil, plus extra for greasing
  • 300g blueberries
  • 4 large free-range eggs
  • 300g caster sugar
  • Seeds of 1 vanilla pod
  • 250ml Sauternes or apple juice
  • 280g plain flour
  • 2 tsp baking powder
  • 110g polenta
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

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.

Nutrition

Per cake

Nutrition: per serving
Calories
204kcals
Fat
9.1g (0.8g saturated)
Protein
2.9g
Carbohydrates
25.7g (13.9g sugars)
Salt
0.1g

delicious. tips

  1. These are individual cakes, but if you prefer you can use a 23cm cake tin and bake for 1 hour, until a skewer comes out clean. The cakes are delicious eaten warm from the oven, but they will also keep for up to 5 days in a sealed cake tin, or for a bit longer if kept in the fridge.

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Upside-down cake recipes

Upside-down cranberry and pecan puddings with orange créme anglaise

Finish off Christmas dinner for two with these festive upside-down...

Save recipe icon Save recipe icon Save recipe

Apricot recipes

Caramelised apricot and ricotta upside-down cake

Upside-down is the right way up with this easy cake...

Save recipe icon Save recipe icon Save recipe

Apple recipes

Upside-down apple cake with calvados glaze

Great for teatime but also a wonderful dessert. Serve this...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.