Blueberry Polenta Upside-Down Pound Cake

I know it is hard to do anything but eat blueberries by the handful, but if you are in the mood for baking, this is a great way to use your blueberries.


Adjust the oven rack to middle position and preheat oven to 350 degrees. Place 1 tablespoon butter in a loaf pan (4 x 10” or 5 x 8”) and place in oven until melted. Remove from oven, swirl to coat pan, and set aside.

Cream the butter, sugar, and lemon zest until light and fluffy, about 3 minutes. Add the eggs one at a time, then the vanilla extract, and sour cream. Stir in the cornmeal followed by the flour, baking powder, and sea salt.

Pour the blueberries into the loaf pan and shake pan until they are evenly spread around. Pour batter, using a rubber spatula to smooth over blueberries.

Bake cake until the top is firm to the touch and golden brown or a cake tester comes out clean, about an hour. Let cool for 10 minutes, then turn out onto a rack. Serve dusted with confectioners’ sugar, if using.

Makes 1 loaf cake, serving 8-10

Blueberry Polenta Upside-Down Pound Cake

Recipe Credit

Adapted by Beth Blessing from The New Vegetarian Cooking for Everyone by Deborah Madison, Ten Speed Press, 2014.