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Honey Butter Blackberry Lemon Polenta Cake

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A rustically, simple and beautiful cake. The perfect combination of lemon, polenta and bursting with berries. This recipe yields 1 (9-inch) cake or about 8 servings
Course Desserts & Sweet Treats
Cuisine American, Italian
Keyword baking, blackberries, blackberry, cake, desserts, lemon, polenta
Prep Time 20 mins
Cook Time 50 mins
Additional Time 5 mins
Total Time 1 hr 15 mins
Servings 8 servings
Calories 496
Author Laurie McNamara


  • 6 ounces blackberries washed
  • 2 tablespoons honey
  • 1 cup unsalted butter plus more for greasing pan
  • 1 cup cane sugar
  • 2 large lemons zested
  • 1 cup unbleached 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 large eggs
  • 1/4 cup buttermilk


  • 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.
  • 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.
  • 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.


Serving: 1piece | Calories: 496kcal | Carbohydrates: 62g | Protein: 7g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 252mg | Potassium: 162mg | Fiber: 3g | Sugar: 32g | Vitamin A: 917IU | Vitamin C: 19mg | Calcium: 101mg | Iron: 2mg