Blueberry and Cranberry Semolina Cake recipe

Preparation Time: 35 minutes | Cooking Time: 55 minutes

Sweet, with delicious pops of flavour from the blueberries and cranberries, this polenta cake is a fantastic twist on a classic. The polenta adds richness, sweetness and a lovely crumbly texture.


  • 400g blueberries
  • 250g cranberries
  • 125g semolina
  • 75g ground almonds
  • 500ml milk
  • 175g caster sugar
  • 60g butter
  • 1 tsp. vanilla extract
  • 3 eggs
  • 1 tsp. lemon zest
  • 2 tbsp. brown sugar


  1. Preheat oven to 180C. Grease a 25cm springform cake tin and sprinkle with extra semolina.

  2. Bring the milk to the boil. Take off the heat and whisk in the semolina. Set to one side.

  3. Beat the sugar and butter together until pale and fluffy. Beat in the vanilla, egg yolks, lemon zest and ground almonds. Beat semolina well until smooth then add to the sugar and butter mix.

  4. Fold the blueberries and cranberries into the batter. Whisk egg whites until stiff peaks form, then gently fold into the batter, being careful not to knock the air out. Turn into the cake tin. Bake for 50 minutes or until a skewer inserted into the centre comes out clean. Sprinkle with brown sugar and pop back into the oven for a minute or two to caramelise.

For extra flavour, add a swirl of blueberry jam to cake batter before you bake the cake. Recipe serves 6-8.

Recipe Details:

  • Author: Laura Young.
  • Published:

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