Looking for a zesty tea cake that is naturally gluten-free? This golden polenta cake is infused with lemon and fresh blueberries. Grab a slice to have for afternoon tea or enjoy during a picnic with friends!
Line a loaf tin with baking paper and grease any visible edges.
Preheat oven to 180°C/160°C Fan.
Combine blueberries, 1/2 teaspoon of sugar and a squeeze of lemon juice. Set aside.
Beat the sugar with the butter until pale. You can do this with a mixer or by hand with a wooden spoon.
Combine the almond meal, polenta and sifted baking powder. Alternate adding the eggs and the dry ingredients into the butter mix until all incorporated. Add the lemon zest.
Add 1/3 of the mix to the loaf tin. Top with the blueberry mix spread evenly.
Add the rest of the polenta mix and smooth the top.
Bake in the oven for 40-50 minutes. Check with a wooden skewer or a cake tester. It should come out mostly clean. There can be some movement in the middle, but it shouldn't be wobbly and the sides should begin to come away from the tin when it is ready.
Remove from the oven to a wire cooling rack but leave in the tin.
Make the syrup by slowly bringing to the boil the lemon juice and icing sugar until the icing sugar is dissolved.
Prick the top of the cake all over and pour over the warm syrup. Let it cool before removing it from the tin.