|Wholewheat Blueberry Lemon Mascarpone Polenta Cake|
Blueberry Lemon Mascarpone Polenta Cake
1 c (4.5 oz) Wholewheat Flour
1/2 cup Yellow cornmeal
1 t Baking Powder
1/4 t Baking Soda
1/4 t Kosher Salt
6 T Unsalted Butter, at room temperature
3/4c 1 c Vanilla Sugar (or regular Sugar)
1 Lemon, Zest
1/2 Lemon, Juice
2 large Eggs
1/2 c Mascarpone
1 c fresh/frozen Blueberries, rinsed and well dried
1 T Sugar
1 T Flour
Preheat the oven to 350° F with the rack in the middle. Lightly butter a 9x2-inch round cake pan. Line the bottom with a parchment round. It was the perfect size of our salad plates. Lightly butter the top of the parchment again too. I don't flour if I can avoid it. We have non stick pans that are okay with just the lube.
In a medium bowl, mix the Flour, Cornmeal, Baking Powder, Baking Soda, and Salt until consistent.
In a mixer fitted with the paddle attachment, beat the Butter, Sugar, and Lemon Zest on Medium then High until fluffy, 2-3 min. Add the Mascarpone. On Medium until well incorporated. Add the Eggs one at a time on Medium until they disappear. Add the Lemon Juice between the two Eggs. Add half the dry ingredients on Stir for less than a minute. Add the rest of the Dries. With a wide rubber spatula, spread the batter out in the buttered pan. Try to spread evenly but it will spread out as it bakes and the Mascarpone melts. Bake for 10 minutes.
During the first baking, prepare the Blueberries:
Mix the dry or frozen Blueberries w the sugar, and flour in a small bowl. I made the mistake of second thought and defrosting the berries slightly and they started to get gloopy. I will not do that next time. Leave them frozen so they stay separated and dry like fresh ones would. Toss the ingredients, lightly coating the Blueberries.
Take the cake out after the first baking interval, CLOSE THE DOOR so you don't lose too much heat, quickly scatter the Blueberries on the cake. Don't add the leftover Flour and Sugar. I do this so the berries don't all sink to the bottom. Not entirely necessary. Place back in the oven and bake until a skewer inserted in the center of the cake comes out clean, another 25 - 30 min.
Let the cake cool on a rack for 15 min. Run a knife around the inside edge of the pan. Using a dry dishtowel to protect your hands, lay a rack on top of the cake pan and, holding onto both rack and pan, and invert the cake. Lift the pan from the cake. Peel away the parchment. Lay a flat serving plate on the bottom of the cake and flip the cake one more time so that the blueberries are on top. Serve warm or at room temperature.
Nice, tangy and super moist! MMMMMM!