Dairy-Free Blueberry Cornbread (gluten-free option)
Prep time
Cook time
Total time
This perfectly sweet cornbread is complemented by the sweet-tart taste of blueberries. I like to bake it as mini loaves, but you can use the full-size loaf or baking pan option below. I haven't baked these as muffins yet, but I bet they would work well!
Author: Alisa Fleming
Recipe type: Brunch
Cuisine: American
Serves: 4 mini loaves
Ingredients
- 1½ cups all-purpose flour or whole wheat pastry flour (see Gluten-Free Option below)
- 1¼ cups organic cornmeal
- ¾ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup sugar
- ½ cup oil (see Oil Options below)
- 2 eggs
- ½ teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
- ¾ cup + 3 tablespoons plain dairy-free milk beverage (see instructions for ease)
- 1 cup blueberries (I use frozen wild blueberries)
Instructions
- Preheat your oven to 350ºF and grease 4 mini loaf tins or line them with parchment paper.
- In a large bowl, whisk together the flour, cornmeal, salt, baking powder, and baking soda.
- In a mixing bowl, blend the sugar and oil with a hand mixer on low speed or whisk to combine. Add the eggs and blend or whisk to combine.
- Pour the vinegar into a glass measuring cup. Add the dairy-free milk beverage to equal 1 cup total.
- Pour the milk-vinegar mixture into your mixing bowl, and stir to combine.
- Add the flour mixture to the mixing bowl, and blend or stir briefly to smooth the batter just enough. Do not overmix it.
- Fold in the blueberries.
- Divide the batter between your 4 prepared tins and even it out.
- Bake the loaves for 30 to 40 minutes, or until a toothpick inserted in the center of a loaf comes out clean.
- Let the loaves cool in the pan for 10 minutes. Carefully remove them to a wire rack to cool completely before slicing. The bread is more crumbly when warm.
Notes
Baking Pan Option: You can bake the whole batch in a 9x9-inch baking pan. The baking time will be similar.
Single Loaf Option: This batter will fit in one 9x5-inch loaf pan. The baking time will be about 1 hour.
Gluten-Free Option: You can sub a gluten-free all-purpose flour blend for the flour. I tested this recipe with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour and it worked well. The gluten-free version is just a touch more crumbly.
Oil Options: You favorite baking oil will work well. But if using coconut oil, make sure your eggs and milk beverage are at room temperature to avoid solidifying the oil. If preferred, you can use melted buttery spread.
Wild Blueberry Buttery Spread: Place ½ cup dairy-free buttery spread in a bowl and whisk or blend until smooth. Stir in ¼ cup Wild Blueberry jam (I use Stonewall Kitchen). It will be like a thin spread, and can be used immediately or chill in the refrigerator for several hours to set up.
Single Loaf Option: This batter will fit in one 9x5-inch loaf pan. The baking time will be about 1 hour.
Gluten-Free Option: You can sub a gluten-free all-purpose flour blend for the flour. I tested this recipe with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour and it worked well. The gluten-free version is just a touch more crumbly.
Oil Options: You favorite baking oil will work well. But if using coconut oil, make sure your eggs and milk beverage are at room temperature to avoid solidifying the oil. If preferred, you can use melted buttery spread.
Wild Blueberry Buttery Spread: Place ½ cup dairy-free buttery spread in a bowl and whisk or blend until smooth. Stir in ¼ cup Wild Blueberry jam (I use Stonewall Kitchen). It will be like a thin spread, and can be used immediately or chill in the refrigerator for several hours to set up.
Nutrition Information
Serving size: 1/16 recipe (1 slice) Calories: 189 Fat: 8.1g Saturated fat: .8g Carbohydrates: 27.2g Sugar: 10.4g Sodium: 170mg Fiber: 1.3g Protein: 2.8g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-blueberry-cornbread