Blueberry Cornmeal Lemon Loaf
There’s a version of this loaf that leans on a stick of butter and a cup of sour cream to get its tender crumb — and then there’s this one. This recipe swaps in applesauce and Greek yogurt for most of the fat, uses just a couple tablespoons of neutral oil to keep the crumb from going gummy, and folds in cornmeal to do double duty: it interrupts gluten development for a more tender bite, and it lends a subtle sweet-corn flavor that plays beautifully against fresh blueberries. A full lemon’s worth of zest brightens the whole thing and keeps the corn flavor from feeling one-note.
Low in saturated fat. Still genuinely delicious. That’s the whole point.
If you like this Blueberry Cornmeal Coffee cake, you have to try the Rhubarb Almond Coffee Cake too!
Ingredients
- 1 cup Applesauce Unsweetened/No Sugar Added
- 2 tbsp Neutral Oil
- 1 1/4 cup All-Purpose Flour
- 1/3 cup Cornmeal Fine
- 1/2 tsp Baking Soda
- 1 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 cup Sugar
- 1/2 cup Plain Yogurt Unsweetened
- 2 Eggs
- 1 tsp Vanilla Extract
- 1 Zest of a whole lemon
- 1 cup Fresh Blueberries
- Powdered Sugar For dusting on top
Instructions
- Preheat your oven to 350°F. Line a standard loaf pan with parchment paper.
- In a medium bowl, whisk together the flour, cornmeal, baking soda, baking powder, sugar and salt.
- In a separate bowl, whisk together the applesauce, oil, yogurt, eggs, vanilla and lemon zest until combined.
- Fold the wet ingredients into the dry ingredients until no streaks of dry flour remain. Do not overmix.
- Gently fold in the blueberries.
- Pour the batter into the prepared pan and smooth the top. Bake for about 55-60 minutes, or until a toothpick comes out clean from the center. If the top browns too quickly before the center sets, tent loosely with foil for the last 10 minutes.
- Cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Dust the top with powder sugar and enjoy!
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