Wild Blueberry Cornbread & “Butter” (Gluten-free Optional)

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Cooking doesn’t come naturally in my family. We’re a precise bunch, and lack that “throw it together” mentality. But that means I’m quite adept at recipe creation (I measure EVERYTHING) and baking. Holiday baking was quite the tradition in our home when I was little. It seemed like cookies, pies and quick bread were constantly emerging from the oven for one occasion or another. But bread is my favorite thing to bake, and I love trialing at least one or two new flavor twists each year. This season, Wild Blueberry Cornbread was my first success (Recipe HERE!).

Wild Blueberry Cornbread Loaves with Wild Blueberry Buttery Spread - dairy-free, nut-free + gluten-free optional

Since learning the virtues of Wild Blueberries, from their higher nutritional value to year-round frozen availability to their “perfect for baking” size, I’ve been a little obsessed with flavor experimentation. I recently discovered that they are AMAZING with pumpkin, and just knew that Wild Blueberry Cornbread would be a safe winner.

And I couldn’t resist creating a Wild Blueberry “Butter” Recipe to go with the cornbread! It’s so easy, flavorful, rich, beautiful and complimentary to those tender, slightly sweet slices.

Wild Blueberry Cornbread Loaves with Wild Blueberry Buttery Spread - dairy-free, nut-free + gluten-free optional

The recipe for my Wild Blueberry Cornbread is tested both wheat-based and gluten-free. Of course it’s dairy-free, but it’s also nut-free and soy-free. I’ve yet to test it egg-free, but I think your favorite egg replacer, such as powdered egg replacer or aquafaba, should work well.

My Recipe is Here -> Dairy-Free Cornbread Loaves & “Butter” with Wild Blueberries

Wild Blueberry Cornbread Loaves with Wild Blueberry Buttery Spread - dairy-free, nut-free + gluten-free optional

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

33 Comments

    • Hi Joan, sorry, I was traveling so I couldn’t measure them. The area in them is going to be about the same as most standard mini-loaf pans, but mine are 4×2 at the base (6×3 at the opening). It can be baked as a full loaf, too.

  1. I just picked up some wild blueberries to bake with and toss in smoothies…they’re SO delicious! What a creative idea making blueberry cornbread!

  2. I love the sounds of this corn bread!! And that wild blueberry spread too!! I always try to buy wild blueberries when I can – they are perfect for baking and for smoothies too. I can’t wait to try the GF version of this beauitful bread!!

  3. I love that you learned to create recipes, because there wasn’t a lot of cooking in your family. It took me a while to learn to go “off book”, because cooking from recipes was so normal as a kid. By the way – these loaves look amazing!!!

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