Blueberry Cornbread is a Sweet, Tender Quick Bread for All Occasions

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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. Back then, I was all about the cookies. But as an adult, bread is my favorite thing to bake.

My mother always baked mini pumpkin bread loaves, but I like to mix things up. My favorites are twists on classic loaf recipes, like buttermylk and honey bread, pear spice bread, and this blueberry cornbread. It’s great as mini loaves for gifting, or sliced bread to enjoy for with winter and summer holiday meals!

Blueberry Cornbread Recipe - naturally dairy-free, nut-free, and soy-free with gluten-free option - great for summer picnics, holidays, and gift mini loaves

Blueberry Cornbread is a Sweet, Tender Quick Bread for All Occasions

I originally baked this blueberry cornbread recipe for a Wild Blueberries promotion. They wanted a gluten-free recipe specifically, so I originally baked these as dairy-free and gluten-free loaves. But I typically bake them with wheat. So the recipe below is the wheat based version with a gluten-free option.

I do like to use wild blueberrise in this recipe. They are sold frozen, are smaller than regular blueberries, and have a very intense flavor. But regular blueberries, fresh or frozen, work just fine. To complement the bread, I also made a dairy-free wild blueberry buttery spread. It’s optional, but delicious! It uses wild blueberry jam, instead of whole berries. For the jam, look for brands like Stonewall Kitchen, St. Dalfour, and Bonne Maman.

Blueberry Cornbread Recipe - naturally dairy-free, nut-free, and soy-free with gluten-free option - great for summer picnics, holidays, and gift mini loaves

Special Diet Notes: Blueberry Cornbread

By ingredients, this recipe is dairy-free / non-dairy, optionally gluten-free, nut-free, peanut-free, soy-free, and vegetarian.

For egg-free and vegan cornbread, see my Egg Substitute Guide. I would personally use all-purpose flour if going egg-free. I haven’t tested this recipe without eggs and gluten

Dairy-Free Blueberry Cornbread (gluten-free option)
 
Prep time
Cook time
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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:
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
  1. Preheat your oven to 350ºF and grease 4 mini loaf tins or line them with parchment paper.
  2. In a large bowl, whisk together the flour, cornmeal, salt, baking powder, and baking soda.
  3. 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.
  4. Pour the vinegar into a glass measuring cup. Add the dairy-free milk beverage to equal 1 cup total.
  5. Pour the milk-vinegar mixture into your mixing bowl, and stir to combine.
  6. Add the flour mixture to the mixing bowl, and blend or stir briefly to smooth the batter just enough. Do not overmix it.
  7. Fold in the blueberries.
  8. Divide the batter between your 4 prepared tins and even it out.
  9. Bake the loaves for 30 to 40 minutes, or until a toothpick inserted in the center of a loaf comes out clean.
  10. 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.
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

More Delicious Blueberry Baked Goods

Vegan Wild Blueberry Scones (Panera Copycat!)

Blueberry Gingerbread

Dairy-Free Wild Blueberry Gingerbread Recipe - with Egg-Free, Vegan, and Refined Sugar-Free Options (naturally nut-free and soy-free)

Blueberry Pumpkin Mug Cake

About Author

Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

34 Comments

  1. Pingback: Blueberry Muffin Bars Recipe (Dairy-Free & Kid-Friendly!)

    • 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.

  2. 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!

  3. 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!!

  4. 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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