The Best Healthy Blueberry Cornbread - High Protein
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Servings: 8slices
Calories: 193kcal
Course: Dessert
Cuisine: American
Moist and sweet but Healthy Blueberry Cornbread made with protein powder instead of sugar. Make easy blueberry cornbread cake in a baking pan or skillet too!
Ingredients
1cupCornmeal, 140g
⅔cupWhole Wheat Pastry Flour, 80g
½cupVanilla Protein Powder, Whey-casein, 45g
⅓cupUnflavored Protein Powder, Whey-casein, 30g, see notes for sub
3½tspBaking Powder
Stevia Sweetener, ¼ cup sugar worth (Use your brand's Conversion Chart)
Preheat oven to 375°F and grease an 8” cake pan or line with parchment paper.
In a large bowl, combine cornmeal, whole wheat pastry flour, vanilla protein powder, unflavored protein powder, baking powder, and sweetener. Set aside.
In another bowl, whisk together egg, almond milk, yogurt, applesauce, melted butter and maple syrup.
Make a well in middle of dry mix, pour in wet mix, and gently fold until combined.DO NOT OVER-MIX or this will make dense cornbread.
Place blueberries (reserve a few for topping) in a bowl, sprinkle with extra flour and toss to coat.Required to prevent them from sinking to the bottom.
Add blueberries to batter and fold to combine.Do not over-mix.
Pour mixture into prepared pan and bake 25-30 minutes or until a toothpick inserted into center comes out with dry (or few crumbs)
Cool for 10 minutes, then remove from pan. Transfer to a wire rack to cool completely, about 15 minutes and enjoy.