Home Kitchen Honey Butter Blackberry Lemon Polenta Cake

Would you look at the time? It’s cake-o’clock!

Time to grab a container of blackberries, some polenta {maybe some vanilla ice cream because as you can see I clearly forgot} and a fork.

I truly went to bed dreaming about this cake. True story. I do this sort of thing all the time… sitting at a traffic light *bing!* a recipe pops in my head. At the grocery store and see a container of sunchokes *bing-bing*. But most of the time it’s when I’m lying in bed trying to fall asleep, wishing I didn’t have that late cup of coffee.

So yeah, this cake.

This cake has it all. It’s got standout texture from the coarse polenta, bursts of sweetness from the honey-bathed berries and a bright tartness from the lemon zest.

The bonus: it doubles as not only a dessert, but as a breakfast cake too. Genuinely. Like eat it along with your coffee or oj, or in your car on your way to work or something.

First rinse those fine-looking, plump blackberries.

Then throw them into a bowl and drizzle with the warm, honey-butter.

Next, give them a toss and set off to the side and move on to cake-making.

Then preheat your oven to 350° and butter and lightly dust a 9″ springform pan with a little polenta.

Next, in a mixing bowl, throw in the cup of polenta, flour, the two teaspoons of baking powder and a quarter teaspoon of both kosher salt and baking soda.

Then give it a short whisk and set it off to the side for a smidge.

Next, in the bowl of your stand mixer; add in two sticks of softened, unsalted butter, 1 cup of cane sugar and the zest of two big, fat lemons.

Then turn your mixer on medium and mix until light, fluffy and sort of looks like frosting.

Remember to scrape down the inside of the bowl.

Next add the dry ingredients into the mixer and blend simply until crumbly.

Then measure out the quarter cup of buttermilk and crack in three eggs and give it a few stirs with a fork and pour it into the bowl.

Next grab a spatula and gently fold the buttermilk/egg mixture into the crumbly crumbs.

Then spoon the batter into the prepared pan and spread it out smooth and flat.

Drop the honey-glistened berries on top. Now I pressed mine in a smidge and then sink down ask the cake puffs. BUT you can completely simply leave them on top and they will sink a little less and you’ll still be able to see them peeking out.

Lastly, pour the remaining honey-butter over top of the cake and slide into your preheated 350 degree oven for 45-50 minutes or until a cake-tester comes out with only a few crumbs attached.

Let the cake cool in the pan for 10 to 15 minutes before unbuckling it and revealing the masterpiece within.

See? A total unassuming cake.

Loooooook aaaaaat thaaaaat! It may be the prettiest un-frosted cake I’ve ever seen. The blackberries… are like, as my dad would say, a surrrrrrprise.

Annnnnd serve warm.

Gah! What can I say about this cake? It’s fine, rustic, texturally reliable and so, so simple and unpretentious.

What are you waiting for… get your forks ready… I see this honey butter blackberry lemon polenta cake in your future!

Happy weekend friends!

My cookbook : 120 Wholesome From-scratch Recipes Made Straightforward is now available! CLICK HERE for details and THANK YOU in advance!

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