This honey butter blackberry lemon polenta cake is a rustic, simple and beautiful cake. The perfect combination of lemon, polenta and bursting with berries.

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

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

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

Next, 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

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

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

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.

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

Then 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

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.

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

Then 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

Remember to scrape down the inside of  the bowl.

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

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

 

_DSC1015Honey + Blackberry Lemon Polenta Cake l www.SimplyScratch.com pour

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.

 

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

Next 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

Then spoon the batter into the prepared 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 pressed 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 less and you’ll still be able to see them peeking out.

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

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.

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 this honey butter blackberry lemon polenta cake in your future!

Happy weekend friends!

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

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

 

Honey Butter Blackberry Lemon Polenta Cake
Yield: one 9-inch cake or about 8 servings

Honey Butter Blackberry Lemon Polenta Cake

A rustically, simple and beautiful cake. The perfect combination of lemon, polenta and bursting with berries.
Prep Time 20 minutes
Cook Time 50 minutes
Additional Time 5 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

Instructions

  1. Preheat your oven to 350°. 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.
  2. In a small sauce pan add the honey and 1/2 tablespoon of butter. Once the butter has melted and the honey has thinned (do not bring to a boil) pour over the blackberries and stir to coat.
  3. To a medium-sized bowl add in the flour, polenta, salt, baking soda and powder, whisk to combine.
  4. 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.
  5. Add in the dry ingredients. Mix until incorporated and crumbly.
  6. Measure 1/4 cup of buttermilk into a liquid measuring cup, crack in the three eggs and lightly beat.
  7. Remove the bowl from your mixer and pour in the buttermilk/egg mixture. Using a rubber spatula, stir by hand until just combined.
  8. 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.
  9. 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.
  10. 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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