Polenta Cake with Blackberries and Fresh Corn

This tender cake brings out the sweet side of fresh summer corn.

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This tender cake brings out the sweet side of fresh summer corn.




  • 1 cup plus 2 Tbs. unbleached all-purpose flour, plus more for pan, divided
  • 2/3 cup stone-ground yellow cornmeal or polenta
  • 2/3 cup sugar
  • 2 tsp. baking powder
  • 1/2 tsp. coarse sea salt
  • 6 oz. firm silken tofu, drained (about 2/3 cup)
  • 1/3 cup olive oil
  • 1/2 cup almond milk
  • 3/4 cup corn kernels from freshly shucked corn on the cob
  • 1 cup blackberries (about 4 oz.)
  • 1 tsp. confectioners’ sugar


  • 3 cups blackberries (about 12 oz.), divided
  • 1/4 cup sugar
  • 1 Tbs. lime juice
  • 2 tsp. chopped fresh thyme, plus sprigs for garnish
  • 11/2 tsp. grated lime zest


1 | To make Cake: Preheat oven to 375°F. Coat 9-inch square baking pan with cooking spray, dust with flour, then set aside.

2 | Whisk together 1 cup flour, cornmeal, sugar, baking powder, and salt in bowl. Remove 1 Tbs. cornmeal mixture; set aside.

3 | Pulse tofu in food processor 10 seconds, or until creamy, but not completely smooth. With machine still running, pour in oil. Stir with spoon, add remaining 2 Tbs. flour, and pulse 10 seconds more, to combine. Transfer to bowl, and whisk in almond milk. Stir almond milk mixture into flour mixture. Toss corn kernels and blackberries with 1 Tbs. reserved cornmeal mixture, and fold into batter. Transfer to prepared cake pan.

4 | Bake 40 to 45 minutes, or until lightly golden, and toothpick inserted in center comes out clean.

5 | Meanwhile, to make Sauce: Bring 2 cups blackberries, sugar, and 1/4 cup water to a boil in small saucepan over high heat. Reduce to a simmer, and cook 8 to 10 minutes, or until bubbly and thickened. Transfer to serving glass or bowl, and cool 15 minutes. Stir in remaining 1 cup blackberries, lime juice, thyme, and lime zest.

6 | Unmold Cake on wire rack to cool. Sift confectioners’ sugar over Cake.

7 | To serve: Slice Cake into wedges, and spoon warm Sauce over top. Garnish with thyme sprigs.

Nutrition Information

  • Calories 167
  • Carbohydrate Content 28 g
  • Cholesterol Content 0 mg
  • Fat Content 5 g
  • Fiber Content 3 g
  • Protein Content 3 g
  • Saturated Fat Content 0.5 g
  • Sodium Content 143 mg
  • Sugar Content 14 g

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