It was surprisingly hard to choose a recipe this month — now that the Cookalong is fully open within the website, the possibilities are endless. But when we saw Nigella post a brand-new recipe on New York Times Cooking, we knew what we had to make: the Blueberry Polenta Upside-Down Cake. It turned out to be the perfect summer bake: simple, vibrant, and full of flavour. The polenta gives the cake a beautiful texture, and we served it with cream and mango purée — the perfect finishing touch.
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