• 100 g unsalted butter, plus extra for greasing
  • 100 g white caster sugar
  • 2 medium free-range eggs, beaten
  • 100 g ground almonds
  • 90 g polenta
  • Zest and juice of 1 lemon
  • 1 tsp baking powder
  • 100 ml natural yogurt
  • 100 g fresh blueberries


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4. Grease a 2lb loaf tin and line with baking paper.

  2. 2

    Using an electric hand mixer, cream the butter and sugar together in a bowl until soft and pale. Beat in the eggs, one at a time, adding 1 tablespoon of ground almonds with each egg.

  3. 3

    Stir through the polenta, lemon juice and zest, baking powder and remaining ground almonds, then stir in the yogurt and half the blueberries.

  4. 4

    Pour into the loaf tin and scatter the remaining blueberries over the top, lightly pressing into the mixture. Bake for 45 minutes, or until a skewer inserted into the centre comes out clean.

Nutritional Details

Each serving provides
  • Energy 888kj 212kcal 11%
  • Fat 15.1g 22%
  • Saturates 5.7g 29%
  • Sugars 11.5g 13%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 1235kj/295kcal

Each serving provides

13.6g carbohydrate 1.1g fibre 4.9g protein

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