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/190 degrees C and spray an 8-inch square baking pan or a cake pan with non- stick cooking spray.
Mix vinegar with milk and set aside.
â…” cup low-fat 1% milk, 1 teaspoon vinegar
Toss blueberries with 1 teaspoon of flour and set aside.
1 ½ cups blueberries- frozen
Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Stir with a whisk to evenly combine ingredients.
1 cup + 1 teaspoon of all-purpose flour divided, 1 cup yellow cornmeal, ¼ cup brown sugar, 1 tablespoon baking powder, ¼ teaspoon salt
In a medium bowl, combine egg, milk with vinegar, applesauce, and vanilla extract. Whisk well.
1 large egg lightly beaten, ½ cup unsweeteened applesauce, ½ teaspoon vanilla extract
Add wet ingredients to dry and mix just until dry ingredients are moistened.
Gently fold in blueberries. .
Pour batter into a prepared pan.*I used an 11x7 pan for this recipe, but you can use an 8X8 or 9x9 works well if you don't have this size. An 11x13 pan would be too big, and your cornbread pieces would be too thin/flat.
Bake for 30-35 minutes or until a cake tester or toothpick inserted in the center comes out clean. *Check at 20 minutes and if it's browning too fast, loosely ay a sheet of aluminum foil over the top of the pan for the remaining time.
Cool for 10 - 15 minutes prior to slicing. Then cut into 12 slices.* I recommend refrigerating this cornbread for at least 30 minutes for optimum flavor. Chilling tends to make it taste even better!
Notes
NOTE: The process photos look different than the main photos because they were taken in different lighting. NOTE: I used an 11x7 pan for this recipe, but you can use an 8X8 or 9x9 works well if you don't have this size. An 11x13 pan would be too big, and your cornbread pieces would be too thin/flat.Recipe Tips:
Don't Fully Defrost Blueberries: If using frozen blueberries, do not defrost them completely before adding them to the batter. This prevents the berries from releasing too much liquid, which can alter the texture and color of the cornbread.
Don’t Overmix the Batter: Mix the wet and dry ingredients just until combined. Overmixing can overdevelop the gluten in the flour, resulting in tougher cornbread.
Prevent Soggy Bottoms: Toss blueberries with 1 teaspoon of flour to keep them from sinking to the bottom of the pan. This step is especially helpful for creating even distribution.
Use the Right Size Pan: I used an 11x7 (brownie/biscuit pan) for this recipe, but you can use an 8X8 or 9x9 if you don't have this size. An 11x13 pan would be too big, and your cornbread pieces would be too thin/flat
Check for Browning Early: Check the cornbread at the 20-minute mark to make sure it's not browning too fast. If it is, simply loosely lay a piece of aluminum foil over the pan of cornbread for the remaining time.
Let It Rest: Allow the cornbread to cool for at least 10–15 minutes after removing it from the oven. This helps the structure set and makes it easier to slice. I recommend refrigerating it for at least 30 minutes after it's cooled. This enhances the flavor.
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Substitutions & Variations:
Cornmeal: You can use white cornmeal instead of yellow. It works just as well and the flavor will remain similar, but the bread's color will be lighter.
Dairy-free: You can substitute low-fat milk with almond milk, soy milk, or oat milk to make the recipe dairy-free. If you're following the Weight Watchers program, just be sure to recalculate the points.
Make Blueberry Cornbread Muffins: You can also make this batter into 12 healthy blueberry cornbread muffins! Muffins generally take ½ - ⅔ 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:Â If you're also a Saskatoon berry fan, you can replace the blueberries with Saskatoon berries. You'll also want to check out my Saskatoon Berry Muffins.