Blueberry Cornbread

Thank God for fresh fruit and sunshine! Blueberries are just coming into season here in Michigan, and I can guarantee this will not be my last recipe contain the juicy nutritious fruit. Delighting in the season and wishing it will never end is just what I am doing about it, and thinking about how in January I am going to want some of these berries fresh. I do try and pack away almost 20 pounds to get through the winter. If you live in Michigan you know how these berries are readily available, so take advantage and make sure you start storing away early so that you have enough to get through the long winter.

This recipe was inspired by Martha Stewart believe it or not. I was in the city this weekend and was walking through a four story book store that had one of her famous cupcake books on display. I started flipping through this book and I came across a cornbread blueberry muffin that looked beautiful of course (it's Martha come on...) and had to read the recipe to see what I could do to make this gluten and dairy free. To my surprise it really wasn't that hard considering cornmeal was a main ingredient. So I wrote down some ideas of what and how to make this and I really wanted to make sure this bread was moist and semi-sweet...but not too much. So the recipe is what I cam up with and it came out fabulous. So... I share it with you. Now, I am not Martha Stewart, you should have seen some of those recipes and pictures. Amazing. But, I do know that having a nice baked treat is more than any gluten-free friend could dream about. So, I hope you try this one out and taste and see for yourself. Oh, and by the way I made this into a bread, but you can easily convert this recipe into making 12 muffin/slash/cupcakes.

Blueberry Cornbread Recipe

1/3 cup millet flour 

1/2 cup brown rice flour

1/4 cup of white rice flour

1/8 cup of freshly ground flax seed meal

1/2 cup of organic cornmeal

2 ts. of baking powder

1 ts. of sea salt

1/3 cup of unrefined dehydrated cane juice (sucanat)

6 TB. of agave nectar (or local honey)

Buttermilk mixture: (Mix together separately and let sit for 5-10 minutes then add to rest of the batter)
1/2 cup of almond milk (or other favorite non-dairy milk)
1 TB fresh lemon juice (1/2 of a lemon freshly squeezed)

2 large fresh cage-free eggs 

1/3 cup + 2 TB of walnut oil

1/2-1 cup of fresh blueberries

Mix all the dry ingredients and then all of the wet and mix together until smooth and blended.

Pour into a 8x8 square baking pan or a 8 inch radius circle baking pan. Then add another 1/2 cup of fresh blueberries sprinkled on the top for added sweetness and beauty. I also sprinkled some more sucanat to the top before I put it into the oven. Bake in a pre-heated 350 degree oven for 30 minutes. Pull out of the oven and double check with a pick that it is not gooey in the middle. Let cool and then dish up. It is so good warm and moist from the oven, but who am I kidding...it is good all the time. Enjoy!
Before my first bite...

literally 10 seconds later...hmmmm, so yummy...