This Healthy Blueberry Cornbread just became weight watchers friendly cornbread, in this lightened up version of this delicious classic. Made with applesauce, it's only 5 WW points on the blue plan and better than the original (and that's according to my kids!) Great for a lunch box or for a morning snack/breakfast or dessert!
Preheat oven to 375 degrees F and spray an 8-inch square baking pan or a cake pan with non- stick cooking spray.
Mix vinegar with milk and set aside.
Toss blueberries with 1 teaspoon of flour and set aside.
Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Stir with a whisk to evenly combine ingredients.
In a medium bowl, combine egg, milk with vinegar, applesauce, and vanilla extract. Whisk well.
Add wet ingredients to dry and mix just until dry ingredients are moistened. Gently fold in blueberries. Pour batter into prepared pan and bake for 30-35 minutes or until a cake tester or toothpick inserted in the center comes out clean.
Notes
📖 VariationsMake Muffins: You can also make this batter into 12 healthy blueberry cornbread muffins! Muffins generally take ½ - â…” the time bread takes, so be sure to check it at 15 minutes by inserting a cake tester or toothpick. If the toothpick comes out clean and they are lightly browned, they are done! If not, then return to oven and check for doneness at 5 minute intervals.Saskatoon berries: If you're also a Saskatoon berry fan, you can replace the blueberries with Saskatoon berries. You'll also want to check out my other Saskatoon Berry Recipes!👪 Serving SizeThis recipe serves 12, but you can easily adjust the recipe to serve as many as you need. Simply click on the blue serving size, choose the numbers of servings you'd like, and the amounts will adjust accordingly. However, I'd recommend that you simply double it or triple it in order to make it work with the pan size. And you'll need to make it in additional 8 inch pans. Â