I’m sharing a summery skillet lemon blueberry polenta cake that’s totally vegan, easily gluten-free and low FODMAP and somehow steals the spotlight at breakfast, brunch and snack time.
I’m obsessed with this Vegan Lemon Blueberry Polenta Cake because it delivers bright lemon zing and crumb that actually breathes. The grit of fine yellow cornmeal (polenta) gives each bite a sunny, gritty snap while jewel-like pops burst against a sweet, tangy backdrop.
I love that the lemon zest sings without being shouty, cutting through sugar and oil with citrusy clarity. It wakes up coffee, brunch guests, or an otherwise boring afternoon.
But mostly I want it because one slice feels like sunlight on the tongue. Just the kind of cake I would steal from myself daily, no regrets, honestly.
Ingredients
- Fine yellow cornmeal: gritty crumb and tiny crunch, keeps the cake rustic and fun.
- All purpose or gluten free flour: gives structure so it holds together, not gummy.
- Granulated sugar: sweetens and helps that slightly crisp top you’ll love.
- Baking powder: lifts the cake light, makes it not dense or heavy.
- Baking soda: reacts with lemon, makes the crumb a touch more tender.
- Fine salt: balances sweetness, makes flavors pop without tasting salty.
- Plus lemon zest: bright, floral citrus notes that hit first in every bite.
- Basically lemon juice: tang and acidity, wakes up the whole cake.
- Non dairy milk: moistness and slight creaminess, choose almond or oat for flavor.
- Neutral oil: keeps it soft and tender, no coconut flavor interference.
- Ground flaxseed: gives binder and a little nuttiness, not just a fake egg.
- Water for flax egg: turns flax into that sticky binder you need.
- Vanilla extract: warm background flavor that makes everything feel finished.
- Blueberries: juicy pockets of sweet-tart fruit, fresh or frozen both work.
- Optional extra salt: a pinch brings out lemon and blueberry brightness.
- Optional glaze: powdered sugar plus lemon juice makes a glossy, tangy finish.
Ingredient Quantities
- 1 cup fine yellow cornmeal (polenta)
- 3/4 cup all purpose flour (or 3/4 cup gluten free 1 to 1 flour)
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- zest of 2 lemons (about 2 tablespoons)
- 2 tablespoons fresh lemon juice
- 1 cup non dairy milk (almond or oat), room temp or warmed slightly
- 1/3 cup neutral oil (sunflower, canola or light olive oil)
- 2 tablespoons ground flaxseed
- 6 tablespoons water (for flax “egg”)
- 1 teaspoon vanilla extract
- 1 to 1 1/4 cups fresh or frozen blueberries (if frozen, no need to thaw)
- optional pinch of extra salt for balance
- optional for glaze: 3/4 cup powdered sugar and 1 to 2 tablespoons lemon juice
How to Make this
1. Preheat oven to 350 F (175 C) and grease a 9 inch cast iron skillet or round cake pan really well, or line with parchment so the cake wont stick.
2. Make the flax egg: whisk 2 tablespoons ground flaxseed with 6 tablespoons water and let sit 5 to 10 minutes until thickened and gelatinous.
3. In a large bowl whisk together 1 cup fine yellow cornmeal, 3/4 cup all purpose flour (or 3/4 cup gluten free 1 to 1 flour), 3/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon fine salt (plus an optional pinch more salt if you like a brighter flavor). Stir in the zest of 2 lemons.
4. In a separate bowl combine the flax “egg”, 1 cup non dairy milk (almond or oat), 1/3 cup neutral oil, 2 tablespoons fresh lemon juice and 1 teaspoon vanilla extract. Mix until smooth.
5. Pour the wet ingredients into the dry and gently fold together until just combined. The batter will be a bit thicker than a regular cake batter because of the cornmeal, that is normal.
6. Fold in 1 to 1 1/4 cups fresh or frozen blueberries gently so you dont crush them. If using frozen, no need to thaw and dont overmix or youll turn everything purple.
7. Scrape the batter into the prepared skillet or pan, smoothing the top. Tap the pan on the counter once to settle the batter and remove any large air pockets.
8. Bake for 28 to 38 minutes at 350 F. Check at 28 minutes with a toothpick in the center, it should come out mostly clean with a few moist crumbs. If it needs more time bake in 3 to 5 minute increments, not too long or the cornmeal will dry out.
9. Let the cake cool in the pan for 15 to 20 minutes, then loosen the edges and transfer to a wire rack to cool further. If you want a glaze, whisk 3/4 cup powdered sugar with 1 to 2 tablespoons lemon juice until pourable.
10. Drizzle the glaze over the slightly cooled cake or serve plain with extra lemon zest or more fresh blueberries. Cake keeps covered at room temp for 2 days or in the fridge up to 5 days.
Equipment Needed
1. Oven (set to 350 F)
2. 9 inch cast iron skillet or 9 inch round cake pan (well greased or lined with parchment)
3. Large mixing bowl plus a medium bowl for the flax “egg”
4. Measuring cups and spoons (including a tablespoon and 1 cup measure)
5. Whisk for dry ingredients and for the glaze
6. Rubber spatula and a wooden spoon for folding the batter gently
7. 1 teaspoon or long toothpick/cake tester to check doneness
8. Wire cooling rack to cool the cake after it rests in the pan
FAQ
Vegan Lemon Blueberry Polenta Cake Recipe Substitutions and Variations
- All purpose flour -> whole wheat pastry flour, use 1 to 1 but the cake will be a touch denser and nuttier; you might add 1 to 2 tablespoons extra non dairy milk if batter seems too thick.
- Neutral oil -> unsweetened applesauce, swap 1 to 1 for a lighter, lower fat cake; texture is moister but less rich, so if you want richness keep 1 tablespoon oil.
- Ground flaxseed “egg” -> chia “egg”, use 2 tablespoons chia + 6 tablespoons water, stir and let gel for 5 minutes; works the same for binding.
- Granulated sugar -> coconut sugar, use 1 to 1; color and flavor will be slightly deeper, but baking behavior is nearly identical.
Pro Tips
– Use slightly warm non dairy milk when you mix it with the flax egg. It helps the flax thicken faster and makes the batter smoother. Dont overmix once you add the dry ingredients or the cake will get tough.
– If you want a moister crumb, fold in one extra tablespoon of oil or 2 tablespoons of yogurt-style nondairy milk. A tiny pinch of extra salt (like 1/8 teaspoon) right in the batter will also make the lemon and blueberries pop.
– Toss fresh blueberries with a teaspoon of flour before folding them in so they dont all sink to the bottom. If using frozen, add them straight from the freezer and fold very gently so they wont burst and turn the batter purple.
– Watch the bake time closely starting at 28 minutes and test in the thickest spot. Cornmeal keeps cooking after you pull it out, so if the toothpick comes out with a few moist crumbs its done. Overbake and it gets dry fast.
Vegan Lemon Blueberry Polenta Cake Recipe
I’m sharing a summery skillet lemon blueberry polenta cake that’s totally vegan, easily gluten-free and low FODMAP and somehow steals the spotlight at breakfast, brunch and snack time.
8
servings
284
kcal
Equipment: 1. Oven (set to 350 F)
2. 9 inch cast iron skillet or 9 inch round cake pan (well greased or lined with parchment)
3. Large mixing bowl plus a medium bowl for the flax “egg”
4. Measuring cups and spoons (including a tablespoon and 1 cup measure)
5. Whisk for dry ingredients and for the glaze
6. Rubber spatula and a wooden spoon for folding the batter gently
7. 1 teaspoon or long toothpick/cake tester to check doneness
8. Wire cooling rack to cool the cake after it rests in the pan
Ingredients
-
1 cup fine yellow cornmeal (polenta)
-
3/4 cup all purpose flour (or 3/4 cup gluten free 1 to 1 flour)
-
3/4 cup granulated sugar
-
2 teaspoons baking powder
-
1/2 teaspoon baking soda
-
1/4 teaspoon fine salt
-
zest of 2 lemons (about 2 tablespoons)
-
2 tablespoons fresh lemon juice
-
1 cup non dairy milk (almond or oat), room temp or warmed slightly
-
1/3 cup neutral oil (sunflower, canola or light olive oil)
-
2 tablespoons ground flaxseed
-
6 tablespoons water (for flax "egg")
-
1 teaspoon vanilla extract
-
1 to 1 1/4 cups fresh or frozen blueberries (if frozen, no need to thaw)
-
optional pinch of extra salt for balance
-
optional for glaze: 3/4 cup powdered sugar and 1 to 2 tablespoons lemon juice
Directions
- Preheat oven to 350 F (175 C) and grease a 9 inch cast iron skillet or round cake pan really well, or line with parchment so the cake wont stick.
- Make the flax egg: whisk 2 tablespoons ground flaxseed with 6 tablespoons water and let sit 5 to 10 minutes until thickened and gelatinous.
- In a large bowl whisk together 1 cup fine yellow cornmeal, 3/4 cup all purpose flour (or 3/4 cup gluten free 1 to 1 flour), 3/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon fine salt (plus an optional pinch more salt if you like a brighter flavor). Stir in the zest of 2 lemons.
- In a separate bowl combine the flax "egg", 1 cup non dairy milk (almond or oat), 1/3 cup neutral oil, 2 tablespoons fresh lemon juice and 1 teaspoon vanilla extract. Mix until smooth.
- Pour the wet ingredients into the dry and gently fold together until just combined. The batter will be a bit thicker than a regular cake batter because of the cornmeal, that is normal.
- Fold in 1 to 1 1/4 cups fresh or frozen blueberries gently so you dont crush them. If using frozen, no need to thaw and dont overmix or youll turn everything purple.
- Scrape the batter into the prepared skillet or pan, smoothing the top. Tap the pan on the counter once to settle the batter and remove any large air pockets.
- Bake for 28 to 38 minutes at 350 F. Check at 28 minutes with a toothpick in the center, it should come out mostly clean with a few moist crumbs. If it needs more time bake in 3 to 5 minute increments, not too long or the cornmeal will dry out.
- Let the cake cool in the pan for 15 to 20 minutes, then loosen the edges and transfer to a wire rack to cool further. If you want a glaze, whisk 3/4 cup powdered sugar with 1 to 2 tablespoons lemon juice until pourable.
- Drizzle the glaze over the slightly cooled cake or serve plain with extra lemon zest or more fresh blueberries. Cake keeps covered at room temp for 2 days or in the fridge up to 5 days.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 111g
- Total number of serves: 8
- Calories: 284kcal
- Fat: 11.6g
- Saturated Fat: 0.78g
- Trans Fat: 0g
- Polyunsaturated: 3.8g
- Monounsaturated: 6.5g
- Cholesterol: 0mg
- Sodium: 200mg
- Potassium: 150mg
- Carbohydrates: 42g
- Fiber: 2.9g
- Sugar: 20.5g
- Protein: 3.1g
- Vitamin A: 40IU
- Vitamin C: 5mg
- Calcium: 44mg
- Iron: 0.64mg
