Blueberry Corncakes | Veggie Magnifique

Blueberry Corncakes

in Recipes



One of my core desired feelings (what’s this?) is jubilance.

Hence seeking out circumstances and experiences that foster joy and happiness is a major priority for me. And this idea of jubilance is even more, it’s like… happiness jumping.

And I like jumping…

Danielle Laporte, the creator of this concept of “core desired feelings,” is fabulous woman, author, speaker, and entrepreneur, and she’s all about helping people to live lives that correspond with how they really want to feel.

And these Blueberry Corncakes make me feel hella jubilant. So for me, they’re a win. Core desired feeling achieved.

Plus, sometimes when you OD on kale (is that even possible? Chloe?) you need a little holy-sweet-goodness to balance things out, don’t you? And these cakes are way healthy-ish.

The inception of these cakes was actually when a friend of mine gave me a massive jar of fresh and delicious blueberry jam from the French alps. I saw this as an invitation to get creative in the kitchen, and these sweet little morsels were born soon thereafter.



Blueberry Corncakes

Perfect for afternoon tea, amazing for breakfast, or as a healthy dessert, these little beauties might become your new vegan fave. They are easy-peasy to make, and total crowd pleasers.

Prep time

15 min.

Cook time

25 min.

Total time

40 min.

  • 1 cup nut or rice milk
  • 1 tablespoon apple cider vinegar
  • 1/2 cup corn flour
  • 1/2 cup white spelt flour (or rice flour for GF)
  • 1/2 cup wholewheat spelt flour (or brown rice flour for GF, or quinoa flour… mmm, I bet that’d be amazing… if you try these with quinoa flour, let me know)
  • 3/4 cup coconut sugar or cane sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt or pink himalayan salt
  • 1/3 cup melted coconut oil (If you use a microwave, you’re fired.)
  • 1/4 cup water
  • 1 tablespoon lemon juice
  • 1 tablespoon vanilla extract or powder
  • 2 tablespoons blueberry jam
  • fresh blueberries
  1. Preheat oven to 375 F or 175 C — adjust according to the temperament of your oven. (Mine’s the size of a shoebox, so I needed to turn it up a bit.) Then put the coconut oil in a small glass baking dish on top of (or in) the oven in order to get it meltin’.
  2. Whisk together the milk with the apple cider vinegar in a medium sized bowl, set aside.
  3. In a larger bowl, stir together all your dry ingredients, including: flour, sugar, salt, and baking soda and powder.
  4. Whisk in the lemon juice, coconut oil, vanilla, and water into the milk/ACV mixture.
  5. Now the fun part… in the bowl with the dry ingredients, make a big well in the middle of the flour mixture with your wooden spoon. Then poor the wet ingredients into the well. Why? There is a culinary reason… but mostly it’s just fun to create a sort of reservoir effect.
  6. Mix just until there are no more lumps.
  7. Now add in your blueberry jam. This is a very important step that may require perfecting… the swirl. If you over mix you’ll get purple cakes. If you under mix, then someone is going to get a big bite of jam, and the others cakes will be lacking the yumminess. (Purple could be fun though…)
  8. So, once it’s all swirly, carefully scoop the mixture into your cupcake tins (I used paper liners because I was bringing these to a girls’ night and it just seemed less messy, but you could just grease the tins with coconut oil and skip the cupcake cups.)
  9. Add three or four fresh and gorgeous blueberries to the top of each cake before putting them into the oven. This creates a fruity explosion with every bite, and I highly recommend you don’t skip this step.
  10. Bake between 15-25 minutes (depending again on your oven… I had to bake them 25 minutes in said shoebox oven) until a knife inserted comes out clean and the top is golden, and your kitchen smells like pure heaven.
  11. Let them sit a while, if you can stand the wait. I couldn’t, and so they, of course, sorta stuck to the paper… So try to wait. And then eat them for any and all occasions. They are light, but also entirely decadent and moist on the inside.
Notes & Tips

These are also extremely delicious with a cashew/coconut cream. Recipe to come, but it’s basically just soaked cashews blended with coconut cream, coconut nectar, and vanilla and cinnamon, put in the fridge to set for several hours. Mmmm. Thick, rich, and dairy-free, dude.

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I hope these blueberry yummies make you jump for joy, too.

And, hey, what are your core desired feelings? Comment below with your five!

Ju-ju-jubilance, 😉


P.S. If you make these Blueberry Corncakes, please hashtag us on Instagram! We’d love to see your beautiful creations! #veggiemagnifique

{Jumping Ann pic by Cristian Kreckler}

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