Can you ever have too many blueberries? Never. Blueberry bushes are popping with brilliant blue berries this time of year. If you visit a local grower to pick your own, don’t become overwhelmed with the buckets you haul away. Blueberries are wonderful in smoothies, on summer salads and in muffins, but there are so many sweet and savory applications for blueberries.
In a recent cooking class at Weaver’s Orchard, I prepared Blueberry Butter, 5-Minute Blueberry Chia Jam, Blueberry Chutney, Vegan Blueberry Cornbread and a Blueberry Salsa. Let’s think beyond muffins!
Freeze blueberries on a rimmed baking sheet, lined with waxed paper. When the berries have frozen, store them in dated plastic bags to have all season. Use frozen berries for jams, sauces or fruit butter when you’re craving for something sweet.
Stay on top of wholesome recipes, local eats or Phoebe's food and lifestyle podcast at Phoebe's website. Happy and healthy cooking!
Vegan Blueberry Cornbread
Recipe by Phoebe Canakis
Yield: 9-12 pieces
If you are not into vegan baking, substitute the non-dairy milk with milk and vegan butter or coconut oil with butter.
Ingredients
-
- 1 cup organic cornmeal
-
- 1 cup whole grain, white flour
-
- 1/4 cup sugar
-
- 1 Tbsp baking powder
-
- 1/2 tsp baking soda
-
- 1/2 tsp sea salt
-
- 1 Tbsp diced jalapeño (optional)
-
- 1 cup unsweetened non-dairy milk
-
- 1/3 cup unsweetened applesauce
-
- 1/4 cup melted vegan butter or coconut oil
-
- 1 tsp grated lime peel
-
- 1 cup fresh or frozen blueberries
Preparation
-
- Whisk the cornmeal, flour, sugar, baking powder, baking soda, salt and jalapeño in a medium mixing bowl; set aside.
-
- Combine the milk, applesauce, butter and lime peel in a small bowl. Add the milk mixture and blueberries to the cornmeal mixture and stir until just combined.
-
- Scoop into an 8”x8” greased baking dish and baked in a preheated 400º F oven for 20-25 minutes.
-
- Allow to rest for 10 minutes. Enjoy!
