This moist Italian inspired cake, bejewelled with blueberries, is more pudding than cake, especially when served with a spoonful of mascarpone flavoured with your favourite orange liqueur.

Blueberry, orange and polenta cake
(© Love Fresh Berries)
Blueberry, orange and polenta cake
Print Recipe
Nutrition Facts
Blueberry, orange and polenta cake
Amount Per Serving
Calories 415 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 14g88%
Trans Fat 1g
Cholesterol 85mg28%
Sodium 117mg5%
Potassium 162mg5%
Carbohydrates 40g13%
Fiber 2g8%
Sugar 26g29%
Protein 6g12%
Vitamin A 800IU16%
Vitamin C 17mg21%
Calcium 87mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Blueberry, orange and polenta cake

A moist Italian-inspired cake
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Course: Dessert, Tea-time
Cuisine: British
Servings: 10
Calories: 415kcal


  • 23cm (9 inch) springform cake tin
  • Large bowl or food processor


  • 125 g butter at room temperature
  • 125 g caster sugar
  • 1 orange, grated rind and
  • 3 tbsp orange juice
  • 75 g polenta
  • 75 g self-raising flour
  • 1 tsp baking powder
  • 50 g ground almonds
  • 150g blueberries
  • 2 medium eggs beaten
  • 1 tbsp orange flower water, optional

To finish:

  • 75 g caster sugar
  • grated rind of half an orange
  • 5 tbsp orange juice
  • a few pistachios sliced

To serve:

  • 250 g mascarpone soft cheese
  • 2 tbsp orange liqueur 
  • Extra blueberries to decorate


  • Preheat the oven to 170°C (150°C fan assisted), Gas Mark 3. Grease and base line a 23cm (9inch) springform tin. Add the butter and sugar to a large bowl or food processor then add the orange rind and beat together until light and fluffy.
  • Mix the polenta, flour, baking powder and ground almonds in a bowl. Gradually mix alternate spoonfuls of beaten egg and the polenta mix into the creamed butter and sugar and beat well after each addition until smooth once more.
  • Stir in 3 tablespoons orange juice and the orange flour water, if using. Spoon into the lined tin and sprinkle the blueberries over the top.
  • Bake for about 35 minutes until the cake is well risen, cracked slightly on top and a skewer comes out cleanly when inserted into the centre of the cake.
  • Mix 50g (2oz) of the remaining sugar with 3 tablespoons of orange juice together in a bowl. Remove the cake from the tin and put on to a cooling rack, peeling away the lining paper and set the rack over a plate. Skewer the top of the cake then drizzle over the orange syrup and sprinkle with the pistachios. Leave to cool.
  • When ready to serve, mix the mascarpone with the grated rind of ½ an orange rind and the rest of the sugar then gradually mix in 2 tablespoons of orange juice and the liqueur.
  • Transfer the cake to a board, top with extra blueberries then cut into thin slices. Serve with spoonfuls of the mascarpone mix. 


Cook’s tip

The cake freezes well wrapped in baking paper and foil up to one month. Defrost at room temperature for 3 hours then serve.


Calories: 415kcal | Carbohydrates: 40g | Protein: 6g | Fat: 25g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 117mg | Potassium: 162mg | Fiber: 2g | Sugar: 26g | Vitamin A: 800IU | Vitamin C: 17mg | Calcium: 87mg | Iron: 1mg

Recipe courtesy of Love Fresh Berries


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