Dairy-Free Upside-Down Blueberry Polenta Cakes
Individual upside-down cakes that invert dramatically to reveal jammy blueberries, made entirely dairy-free using rapeseed oil instead of butter. The tender crumb comes from a blend of plain flour and polenta, delivering subtle cornmeal texture alongside delicate sweetness. Sauternes or apple juice adds depth and moisture without dairy richness. These 24 petit cakes suit anyone avoiding dairy, gluten-free diets (with flour substitution), or those seeking elegant teatime treats. Serve warm or at room temperature with yogurt or custard. What sets this version apart is the combination of polenta's graininess with the glossy fruit topping and the choice of wine or juice to replace traditional buttermilk, creating sophisticated flavor without compromise.
Ingredients
- 1 cups cold-pressed canola oil
- rapeseed oil, for greasing
- 11 oz blueberries
- 4 free-range eggs, large
- 1 ½ cups superfine sugar
- 1 vanilla pod, seeds only
- 1 cups Sauternes or apple juicedry white wine1:1wine
less residual sugar
- 2 ¼ cups all-purpose flour
- 2 tsp baking powder
- 4 oz polentacornmeal1:1corn
coarser texture
Instructions
- 1
Preheat the oven to 350°F.
- 2
Grease two 12-hole non-stick muffin tins with canola oil and line each hole with baking paper.
- 3
Divide the blueberries among the holes.
- 4
Beat the eggs, sugar and vanilla seeds together until foamy.
- 5
Beat in the canola oil, then the Sauternes or apple juice.
- 6
Sift the flour, baking powder and polenta together over the top and fold in.
- 7
Divide the mixture between the muffin holes.
- 8
Bake for 20-25 minutes, until a skewer comes out clean.
- 9
Leave for 5 minutes, then turn out onto a wire rack.
Tips
Use a skewer or toothpick to test doneness; insert in the center of a cake - it should emerge completely clean with no batter clinging. This ensures the crumb is set but still tender, preventing dense or gummy results.
Divide the wet and dry ingredients carefully: beat the oil and liquid thoroughly into eggs so emulsion stays stable, then fold dry ingredients gently to preserve airiness from the foamy egg base.
Line each muffin hole with baking paper circles: place a small square of parchment at the bottom before filling. This prevents sticking and makes unmolding cleaner and easier without damaging the blueberry topping.
Good to Know
Keep in an airtight container at room temperature up to 2 days. Moisture from the blueberries means they soften slightly but stay tender.
Bake up to 1 day ahead. Unmold, cool completely, then wrap individually and store at room temperature. Refresh gently in a 160°C oven for 5 minutes if desired.
Serve warm or at room temperature with coconut yogurt, oat cream, or cashew custard. A drizzle of honey or dusting of icing sugar adds elegance. Perfect for afternoon tea or brunch.
Common Mistakes
Skip sifting the flour, baking powder and polenta together - do this to avoid pockets of unmixed leavening that create tunnels or dense spots.
Overmix the dry ingredients into the wet base - fold gently to avoid overdeveloping gluten, which toughens the crumb and reduces tenderness.
Turn cakes out before the 5-minute rest - wait to allow the cakes to set slightly so they release cleanly without breaking or leaving blueberries behind.
Substitutions
FAQ
Can I make these in regular muffin tins instead of 12-hole tins?
Yes, use standard 6-hole tins instead. The batter will divide into 12 cakes total, so you'll need two standard tins. Baking time may decrease to 18-22 minutes due to slightly thinner cakes. Check with a skewer a minute earlier than stated.
What if I don't have Sauternes - can I use something else?
Absolutely. Apple juice is listed as an alternative in the recipe and works equally well. Dry white wine, white grape juice, or even water with an extra tablespoon of caster sugar dissolved in it will work, though flavor depth lessens with plain water.
Can I freeze these cakes?
Yes. Cool completely, then wrap individually in plastic wrap and freeze up to 1 month. Thaw at room temperature for 30-45 minutes, or warm gently in a 160°C oven for 8-10 minutes. Texture stays tender after thawing.