Polenta Cake with Blackberries and Fresh Corn

Name: Polenta Cake with Blackberries and Fresh Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup plus 2 Tbs. unbleached all-purpose flour, plus more for pan, divided; ⅔ cup stone-ground yellow cornmeal or polenta; ⅔ cup sugar; 2 tsp. baking powder; 1/2 tsp. coarse sea salt; 6 oz. firm silken tofu, drained (about ⅔ cup); ⅓ cup olive oil; 1/2 cup almond milk; 3/4 cup corn kernels from freshly shucked corn on the cob; 1 cup blackberries (about 4 oz.); 1 tsp. confectioners sugar; 3 cups blackberries (about 12 oz.), divided; 1/4 cup sugar; 1 Tbs. lime juice; 2 tsp. chopped fresh thyme, plus sprigs for garnish; 1 1/2 tsp. grated lime zest

Servings: persons

1 cup plus 2 Tbs. unbleached all-purpose flour, plus more for pan, divided
⅔ cup stone-ground yellow cornmeal or polenta
⅔ cup sugar
2 tsp. baking powder
1/2 tsp. coarse sea salt
6 oz. firm silken tofu, drained (about ⅔ cup)
⅓ cup olive oil
1/2 cup almond milk
3/4 cup corn kernels from freshly shucked corn on the cob
1 cup blackberries (about 4 oz.)
1 tsp. confectioners sugar
3 cups blackberries (about 12 oz.), divided
1/4 cup sugar
1 Tbs. lime juice
2 tsp. chopped fresh thyme, plus sprigs for garnish
1 1/2 tsp. grated lime zest

1
To make Cake: Preheat oven to 375F.
2
Coat 9-inch square baking pan with cooking spray, dust with flour, then set aside.
3
Whisk together 1 cup flour, cornmeal, sugar, baking powder, and salt in bowl.
4
Remove 1 Tbs.
5
cornmeal mixture; set aside.
6
Pulse tofu in food processor 10 seconds, or until creamy, but not completely smooth.
7
With machine still running, pour in oil.
8
Stir with spoon, add remaining 2 Tbs.
9
flour, and pulse 10 seconds more, to combine.
10
Transfer to bowl, and whisk in almond milk.
11
Stir almond milk mixture into flour mixture.
12
Toss corn kernels and blackberries with 1 Tbs.
13
reserved cornmeal mixture, and fold into batter.
14
Transfer to prepared cake pan.
15
Bake 40 to 45 minutes, or until lightly golden, and toothpick inserted in center comes out clean.
16
Meanwhile, to make Sauce: Bring 2 cups blackberries, sugar, and 1/4 cup water to a boil in small saucepan over high heat.
17
Reduce to a simmer, and cook 8 to 10 minutes, or until bubbly and thickened.
18
Transfer to serving glass or bowl, and cool 15 minutes.
19
Stir in remaining 1 cup blackberries, lime juice, thyme, and lime zest.
20
Unmold Cake on wire rack to cool.
21
Sift confectioners sugar over Cake.
22
To serve: Slice Cake into wedges, and spoon warm Sauce over top.
23
Garnish with thyme sprigs.

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* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup plus 2 Tbs. unbleached all-purpose flour, plus more for pan, divided, ⅔ cup stone-ground yellow cornmeal or polenta, ⅔ cup sugar, 2 tsp. baking powder, and more.

Yes, Polenta Cake with Blackberries and Fresh Corn falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!