This was my first time making anything with polenta, and I feel deeply Italian for having done so. This cake is crumbly and moist and extremely flavoursome. It's also insanely summery, which, in early spring, can only be a good thing.
Preheat the oven to 140C.
In a food processor combine:
100 grams of polenta
200 grams of self-raising flour
140 grams of caster sugar
1/2 teaspoons of bicarb
140 grams of soft butter
zest of one orange
Blitz until you have a sandy mixture. Add two tablespoons of orange juice and one large egg and blitz until a ball of dough forms. Push half the mixture into your lined loaf tin, sprinkle 100 grams of blueberries over the dough and repeat this process once more. Bake for 1 hour, maybe a little longer, until a skewer comes out clean.
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