Blueberry Lemon Cornbread

With hints of citrusy lemon and oozing sweet blueberries, this recipe is a sweet take on cornbread that tastes perfectly light and refreshing. It’s perfect with a tall glass of almond milk for breakfast, spread with some almond butter for a snack, or even as a side dish to a Southern-fusion meal. The burst of lemon and blueberry flavor is gaurenteed to keep you coming back for more!

Blueberry Lemon Cornbread

vegan, gluten-free, sugar-free, fat-free

Makes one mini loaf (or a few muffins) —> can easily be doubled, trippled, etc. for a normal loaf pan

  • 1/2 cup cornmeal (66 g)
  • 1/4 cup buckwheat flour (15 g)
  • 1/4 tsp baking powder
  • sweetener, to taste (I use ~1/4-1/2 packet stevia)
  • 1/4 cup almond milk
  • 3 (heaping) TBS unsweetened applesauce
  • 1/3 cup blueberries (frozen or fresh)
  • 1/2 (heaping) tsp ย lemon zest
  1. Preheat oven to 350*F. Grease a mini loaf with cooking spray or coconut oil.
  2. Combine cornmeal, buckwheat flour, baking powder, and sweetener in a bowl.
  3. Mix in almond milk and applesauce.
  4. Stir in blueberries and lemon zest.
  5. Pour into a mini loaf pan (or a muffin tin).
  6. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
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7 responses to “Blueberry Lemon Cornbread

  1. I like that this recipe is scaled down and looks to be fairly healthy.

  2. This looks really good! I’ve never had flavored cornbread.

    Whitney

  3. This looks so easy and delicious! Thanks for posting the recipe ๐Ÿ™‚

  4. This sounds like an amazing recipe! I love the way corn meal makes everything sweet and yummy! ๐Ÿ™‚

  5. This looks really good! I love the spots from the blueberries ๐Ÿ˜€ They make it look so cute. It sounds very healthy too. Love it!

  6. I love corn anything right now. These look yummy ๐Ÿ™‚

  7. gorgeous!!! so delicious!

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