A Wow of A Light Blueberried Polenta Cake after Deborah Madison’s

Fifteen years ago during my singular Ojai period, I discovered this cake. My 5×5 galley kitchen was minimal—but I did have a portable mixer and a toaster oven wherein I baked this cake.

It turned out to be a Wow! of a cake.

Light, lemon-scented, luscious with blueberries, its unique delight is the surprising touch of crunch from the cornmeal.

Yesterday, somehow, I had a surfeit of blueberries and decided to make it again.

Discovered how flexible is the recipe.

Couldn’t find sour cream or yogurt in the fridge. Did NOT want to go to the market. I did find an unopened out-of-date half-pint carton of heavy cream. I researched it online—yes, I could substitute it, and so I did, clabbering it further with a slosh of lemon juice—the way you create sour milk out of sweet milk when you have no buttermilk for baking. Good to bear in mind when that luxe carton of heavy cream stares at you from the fridge…

And what with the house still in shambles from Bill’s 95th Birthday, I couldn’t find the right baking pan. I baked it in what I did find, and it was…wow.

The cake is also easy.

This could become our House Cake. Or yours!

A Wow of A Light Blueberried Polenta Cake After Deborah Madison’s
10 servings

3 large eggs, at room temperature
Zest of 1 large lemon, Meyer for preference
1/2 cup sour cream or plain yogurt…or soured heavy cream + ½ tablespoon lemon juice
4 ounces unsalted butter (plus 1-2 tablespoons for the pan)
1 cup sugar, granulated or turbinado
1 overflowing teaspoon pure vanilla extract
1/2 cup plus 2 tablespoons polenta meal or medium-grind yellow cornmeal
1 cup unbleached flour (plus 1-2 tablespoons for the pan)
1/2 teaspoon baking powder
1/4 teaspoon salt
1-1/2 cups (8 ounces) fresh blueberries, organic for preference
Sifted confectioner’s sugar for the top

Set the rack in the center of the oven, set the oven to 350 degrees.

Cover the eggs in a small bowl with hottish water to bring them to room temperature.

Use a vegetable peeler to remove the zest from the lemon, stack the slices, cut crosswise in fine julienne.

If you’re using out-of-date heavy cream, turn it into a small bowl, blend in the lemon juice, set aside to let clabber.

Soften the butter in the microwave until soft as mayonnaise.

Butter (or Pam spray) an 8.5″ x 4.5″ or 9″ x 5″ loaf pan then dredge with flour, knocking out excess flour.

In a medium-size bowl, use a hand mixer to cream the butter and sugar with the lemon zest until starting to be fluffy, 3-4 minutes

Add the eggs one at a time, beating after each until thoroughly blended.

Beat in the vanilla, then the sour cream.

Now use a rubber scraper or wooden spoon to stir in the polenta.

In a small bowl, use a whisk or fork to blend the flour, baking powder, and salt.

Add flour to the batter, use the rubber scraper to mix until smooth, but don’t overmix.

Blend in the berries, distributing them evenly—again don’t overmix.

Smooth the batter into the pan. Rap the pan on a surface to force out any bubbles, then set in the oven.

Bake until you can smell the lemon, the top is beautifully browned, and the cake has begun to pull away from the sides of the pan—may start to crack on the top–1 hour and 5 or so minutes.

Cool 10 minutes, then turn onto a rack to finish cooling—or slice and serve warm.

Shake confectioner’s sugar through a sieve over the top.

*Madison, Deborah, Vegetarian Cooking for Everyone. Broadway Books, New York: 1997.