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 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.
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
- 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)
- 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.
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.