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  • Writer's pictureElise Johnson

Rustic Lemon Blueberry Corncake

Eating healthy does not mean that you have to eliminate desserts especially when it comes to making memories with family and friends. Food should be appreciated and enjoyed without guilt.

With the Fourth of July right around the corner and various summer gatherings with family and friends to look forward to, I thought I'd share with you my new favorite recipe, and oh my, is it a yummy one!

My rustic lemon blueberry cornbread is sweet, tangy, full of wonderful textures, and easy to prepare! Be assured that this lemon blueberry cornbread tastes as amazing as it looks! Instead of adding unbleached all-purpose flour to the cornmeal, I chose to use finely blanched almond flour. The organic yellow cornmeal adds such a lovely texture and flavor to this cornbread/cake.


1 cup organic coarse yellow cornmeal

1-1/4 cups finely blanched almond flour

1 tbsp aluminum-free baking powder

1/2 tsp sea salt

1 cup unsweetened coconut milk

1 large egg, beaten

1 stick (1/2 cup) grass-fed butter, melted plus 1 tbsp

1/2 cup honey

Zest and juice of two lemons

1 cup fresh organic blueberries

  1. Before baking, preheat your oven to 350 degrees Fahrenheit. Add one tablespoon of butter to a large 15-inch cast iron skillet. Place the skillet in the oven and let the butter melt.

  2. While the oven is preheating and the butter is melting, place the dry ingredients in a large mixing bowl and combine.

  3. In a small bowl, whisk together coconut milk, beaten egg, melted butter, honey, and zest and juice of the lemons.

  4. Add your wet ingredients to your dry and mix just until combined.

  5. Gently fold in your fresh blueberries.

  6. Carefully remove your skillet from the oven and brush melted butter all around the bottom and sides of the pan. Pour your cornbread batter into the cast-iron and spread.

  7. Place in the oven and bake for 25 minutes or until a toothpick inserted in the oven comes out clean.

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