Blog, Recipes

Blueberry Cornbread Loaf

13th March 2017

Can be served for either breakfast or afternoon tea. For an extra bit of indulgence for breakfast, add blueberry chia seed jam.

{makes 1 loaf (2 lb loaf tin)}

ingredients

200g cornmeal, fine

125g blueberries

1 tsp. baking powder (gluten free)

150g rapeseed oil

4 eggs, large

150g agave nectar, light & Mild

2 pinches sea salt

blueberry syrup

125g blueberries

60ml agave nectar, light and mild

60ml water

1 tsp. vanilla bean paste or 1 vanilla bean pod, deseeded

drizzle

1 lemon, freshly squeezed

30g agave nectar, light & mild

1 tbsp. water

serving suggestions

blueberry chia seed jam

Preparation time – 20 mins, cooking time – 45-50 mins

Pre-heat the oven to 350°F, gas mark 4, 180°C (160°C fan-assisted).

Line a 2lb loaf tin with baking parchment or cake tin liner.

To make the blueberry syrup, in a medium size sauce pan add the blueberries, syrup and water and bring to the boil and leave it to boil for a minute, then mash with a fork, cover the pan and simmer for 10 minutes. Remove from the heat add the vanilla bean paste and leave to cool.

To make the loaf, in a mixing bowl add the eggs and whisk, then add the rapeseed oil and agave nectar and whisky together, then sieve in the cornmeal, baking powder and 2 pinches of sea salt, mix until thoroughly blended.

Pour a third of the mixture into the loaf tin, then top with half of the fresh blueberries and blueberry syrup, then pour over another third of the mixture and top that with the blueberries and blueberry syrup, then pour over the remaining mixture and place in the pre-heated oven for 45-50 minutes.

To make the lemon drizzle, place the lemon juice together with the agave and water in a small sauce pan and bring to a boil for 2-3 minutes then reduce to a simmer for 3 minutes so it’s a syrupy consistency.

Take the loaf out of the oven and leave to cool on a wire rack for 5 minutes. Pierce the loaf with a fine skewer or tooth pick, making about 20 small holes then pour the syrup over the cake.

LISA’S TIP – This is served great with homemade blueberry chia seed.

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