Honey Butter Blackberry + Lemon Polenta Cake

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

Honey Butter Blackberry + Lemon Polenta Cake via www.SimplyScratch.com #cake

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 literally 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.

Honey Butter Blackberry + Lemon Polenta Cake via www.SimplyScratch.com cake ingredients

This cake has it all. It’s got amazing 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. Really. Like eat it along with your coffee or oj, or in your car on your way to work or something.

Honey Butter Blackberry + Lemon Polenta Cake via www.SimplyScratch.com berries

First rinse those gorgeous, plump blackberries.

Honey Butter Blackberry + Lemon Polenta Cake via www.SimplyScratch.com honey and berries

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

Honey Butter Blackberry + Lemon Polenta Cake via www.SimplyScratch.com toss

Give them a toss and set off to the side and move on to cake-making.

Honey + Blackberry Lemon Polenta Cake l www.SimplyScratch.com butter and corn meal

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

Honey + Blackberry Lemon Polenta Cake l www.SimplyScratch.com dry1

In a 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.

Honey + Blackberry Lemon Polenta Cake l www.SimplyScratch.com dry2

Give it a quick whisk and set it off to the side for a smidge.

Honey + Blackberry Lemon Polenta Cake l www.SimplyScratch.com butter,sugar, lemon zest

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

Honey + Blackberry Lemon Polenta Cake l www.SimplyScratch.com fluffy

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

Honey + Blackberry Lemon Polenta Cake l www.SimplyScratch.com scrape down the sides

Scrape down the bowl…

Honey + Blackberry Lemon Polenta Cake l www.SimplyScratch.com add dry

Add the dry ingredients into the mixer…

Honey + Blackberry Lemon Polenta Cake l www.SimplyScratch.com blended

…and blend just until crumbly.

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Measure out the quarter cup of buttermilk and crack in three eggs.

Honey + Blackberry Lemon Polenta Cake l www.SimplyScratch.com pour

Give it a beating with a fork and pour it into the bowl.

Honey + Blackberry Lemon Polenta Cake l www.SimplyScratch.com mix

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

Honey + Blackberry Lemon Polenta Cake l www.SimplyScratch.com sppon batter

Spoon the batter into the buttered-polenta-ed pan and spread it out smooth and flat.

Honey Butter Blackberry + Lemon Polenta Cake via www.SimplyScratch.com berries1

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

Honey Butter Blackberry + Lemon Polenta Cake via www.SimplyScratch.com honey

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.

Honey Butter Blackberry + Lemon Polenta Cake via www.SimplyScratch.com cool

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

Honey Butter Blackberry + Lemon Polenta Cake via www.SimplyScratch.com #cake #fromscratch

See? A total unassuming cake.

Honey Butter Blackberry + Lemon Polenta Cake via www.SimplyScratch.com #polenta #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.

Honey Butter Blackberry + Lemon Polenta Cake via www.SimplyScratch.com #cake #recipe

Annnnnd serve warm.

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

What are you waiting for… get your forks ready… I see cake in your future!

Happy weekend friends!

Honey Butter Blackberry + Lemon Polenta Cake via www.SimplyScratch.com #cake

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Honey Butter Blackberry + Lemon Polenta Cake

A rustically, simple and beautiful cake. The perfect combination of lemon, polenta and bursting with berries.

Yield: 1 9" cake {about 8 servings}

Prep Time: 20 minutes

Cook Time: 45-50 minutes

Total Time: 1 hour 15 minutes

Ingredients:

6 ounces Fresh Blackberries, washed

2 tablespoons Honey

2 sticks plus 1/2 tablespoon Unsalted Butter, divided {plus more for pan}

1 cup Cane Sugar

Zest from two large Lemons

1 cup All Purpose Flour

1 cup Polenta, plus more for pan

2 teaspoon Baking Powder

1/4 teaspoon Baking Soda

1/4 teaspoon Kosher Salt

3 whole Eggs

1/4 cup Buttermilk

Directions:

Preheat your oven to 350 degrees. Generously butter a 9" springform pan. Add about two tablespoons of polenta into the pan and turn the pan to coat in a thin layer of polenta {shake out and discard the excess polenta in the pan}.

In a small sauce pan add the honey and 1/2 tablespoon of butter. Once the butter has melted and the honey has thinned {don't bring to a boil} pour over the blackberries and stir to coat.

To a medium-sized bowl add in the flour, polenta, salt, baking soda and powder, whisk to combine.

In the bowl of your stand mixer add the two sticks of butter, 1 cup cane sugar and the lemon zest. Blend on medium speed until light and fluffy.

Add in the dry ingredients. Mix until incorporated and crumbly.

Measure 1/4 cup of buttermilk into a liquid measuring cup, crack in the three eggs and lightly beat.

Remove the bowl from your mixer and pour in the buttermilk/egg mixture. Using a rubber spatula, stir by hand until just combined.

Spoon the cake batter into the prepared springform pan. Dot the cake batter with the honeyed blackberries. Pour the remaining honey over top of the cake and berries.

Bake for 45-50 minutes on the center rack in your oven. Once a cake tester comes out clean or with only a few crumbs, the cake is done.

Let cool for 10 to 15 minutes before releasing the spring. Let cool slightly before cutting and serving. This cake is excellent still warm.

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13 Responses to “Honey Butter Blackberry + Lemon Polenta Cake”

  1. #
    1
    Laura @ Raise Your Garden — May 2, 2014 at 6:49 am

    Most desserts just aren’t worth doing that 80′s Billy Blanks workout VHS tape, hehe, this one totally is

    Once again, your step by step pictures are so easy to follow.

    Blackberries are a major weakness and your right, there’s nothing quite like a little dessert for breakfast. Can’t wait for blackberries to be in season here! Pinned!

  2. #
    2
    Corazón — May 2, 2014 at 9:02 am

    This cake looks fantastic. What could be better, corn meal, blackberries, and lemon. Yum! Also, I love your commentary :) I feel like you are right here ready to cook with me!
    xxx
    http://llipstickwithcoffee.blogspot.com/

  3. #
    3
    Elizabeth — May 2, 2014 at 1:51 pm

    Yum! This looks so light & perfect for spring.

    xx,
    Elizabeth
    http://www.adrian-james.com

  4. #
    4
    Anna @ Crunchy Creamy Sweet — May 2, 2014 at 2:11 pm

    Laurie, this cake looks amazing! Love everything about it! Definitely making it this weekend! Pinned!

  5. #
    5
    Liz@Virtually Homemade — May 3, 2014 at 11:33 am

    Wowza! What a cake. And I love the dark back drop in the pics. Beautiful.

  6. #
    6
    Carol at Wild Goose Tea — May 3, 2014 at 10:47 pm

    I read the title and didn’t have a clue where you were going with this. Well obviously blackberries—Duh. I was not expecting it to be in a spring form pan. The honey drizzle prior to baking. Hey this is all top notch
    inspired. You lay in bed and recipes come to you—-geez. I am about a hundred years older than you are and I can say in all truthfulness that has never never never happened to me—-despite having a lot of experience with insomnia. Lol

  7. #
    7
    Laura@Baking in Pyjamas — May 5, 2014 at 8:35 am

    I love cakes like this, I haven’t baked with polenta before. Everything in it sounds perfect.

  8. #
    8
    Laura @ Laura's Culinary Adventures — May 5, 2014 at 9:11 am

    Look beautiful!The texture must be yummy too!

  9. #
    9
    Paula - bell'alimento — May 5, 2014 at 10:16 am

    Okay there go my plans today, I totally have to make this instead.

  10. #
    10
    Rebecca {foodie with family} — May 6, 2014 at 11:18 am

    Come oooooooooooooon blackberries. I need NEED to make this.

  11. #
    11
    michelle — May 8, 2014 at 5:50 pm

    This came out beautifully. Slightly crunchy and buttery on the outside but super light and sweet from the berries on the inside. I’ll definitely be making this again!

    • Laurie McNamara replied: — May 12th, 2014 @ 4:03 pm

      I’m so glad! Thanks for coming back and commenting Michelle

  12. #
    12
    Anna Wilson — July 24, 2014 at 10:21 pm

    I’ve read a few posts here and I can actually relate. I am in love with Marie Callender’s cornbread. They are simple to make and super yummy, especially with honey butter. I’ve been a fan of MC’s ever since I was a little girl, and have fond memories of eating it with my family back in San Jose, CA. Check out their website http://www.mccornbread.com to order your cornbread mix. They also stock a variety of gourmet products I’m sure you will enjoy.

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