Polenta cake with berries

Time: more than 1 hour
Category: Pastries
Complexity: medium


for a loaf pan 20x11,5 cm

90 g butter
200 g sugar
3 eggs
100 g medium-grind cornmeal
150 g flour
1 tsp baking powder
150 ml whole milk yogurt
75 g wild blueberries 
pinch of salt


Slightly beat butter with sugar, add eggs (little by little) and stir until homogeneous mass is obtaind. Add the cornmeal, sifted flour, baking powder and pinch of salt and stir to a smooth dough. Stir in the yoghurt.

Wash the blueberries and pat them dry. Gently lift under the dough.

Brush the appropriate baking pan with butter and cover with baking paper. Fill with the dough and bake at 180°C for about 60 to 70 minutes.