Upside-down, dairy-free blueberry polenta cakes

  • Published: 31 May 08
  • Updated: 18 Mar 24

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.

  • Makes 12 cakes
  • Takes 5 minutes to make and 20-25 minutes to bake
Visit deliciousmagazine.co.uk to save recipe
Recipe from June 2008 Issue

Nutrition

Per cake

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.

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