First, this is a streamlined, flavor-profile tweaked, and wheat-based version of this, so thanks to her. Second, this one isn't cheap, because it calls for a heap of totally gorgeous grade B maple syrup.
If it helps, know that splurging on this cake gets you a two-fer. Not only does it make a totally satisfying breakfast, snack, or moderately sweet dessert, it's also a fantastic dose of aromatherapy. Crunchy, toasted polenta along with fragrant maple syrup and a hint of nutmeg demand that you cut a slice, bring it to your nose, and breathe deep. Once you finish savoring the scent—take your time—feel free to take a bite into all those lovely blueberries.
Blueberry-Maple Polenta Snack Cake
adapted from here
1/3 cup canola oil
1/2 cup grade B maple syrup
1/3 cup unsweetened apple sauce
1/2 cup polenta (coarsely ground corn meal)
1 1/4 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 tsp freshly grated nutmeg
1 cup frozen blueberries
Heat oven to 350. Oil and flour a (app. 9"x5") loaf pan.
In a mixing bowl, whisk together polenta, flour, baking powder, salt, and nutmeg. In a small bowl, whisk together oil, syrup, and apple sauce.
Add wet ingredients to dry and mix until almost combined (a few pockets of flour remaining). Add blueberries and fold until just incorporated. The batter will be quite thick.
Spoon batter into loaf pan and smooth top. Bake 45-50 minutes, until a tester comes out clean and the edges are beginning to turn golden. Remove pan from oven and cool on wire rack before unmolding.