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Blueberry Jam & Polenta Loaf

Blueberry Jam & Polenta Loaf

Adapted from Alison Roman's recipe for Crushed Blackberry and Cornmeal Cake


1 stick of unsalted butter

1/2 cup of Jamboree Jams Blueberry Mint Jam

1/3 cup granulated sugar

1 cup all-purpose flour

3/4 cup polenta

2 teaspoons baking powder

1/4 cup light brown sugar

1 teaspoon kosher salt

2 large eggs

1/2 cup buttermilk

1/4 cup canola oil

Raw sugar for sprinkling


Pre-heat the oven to 350ºF. Grease a standard loaf tin with softened butter.

Whisk the flour, polenta, baking powder, brown sugar, salt, and granulated sugar in a medium bowl.

Whisk the eggs and buttermilk together in another bowl. Whisk this mixture into the dry ingredients until just combined, then add the melted butter and oil. Whisk until no lumps remain. Fold in the Jamboree Jams Blueberry Mint Jam.

Pour the batter into the prepared loaf tin and sprinkle the top with raw sugar. Bake until the loaf turns a nice deep golden brown, 45-50 minutes. Let cool before slicing. 


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