fresh juicy fruit adds a natural sweetness to this fluffy Vegan Blueberry Cornbread recipe. for brunch or any summer BBQ menu – vegan, gluten free, soy free, delicious!

Vegan Cornbread Recipe

I have been adding things to cornbread for a long time.

like our brunch perfect vegan Goat Cheese Corn Muffins.

and these surprisingly fun Broccoli Cheese Muffins.

I cannot take the credit for this idea though. The inspiration for my vegan cornbread recipe comes from the month we backpacked through Mexico.

I first had Blueberry Cornbread on a beach in Sayulita, in the form of a fresh baked cake doughnut. Those sweets were on my mind for the rest of the month… always perfectly timed and often still warm.

Baking Tips for the Best Vegan Cornbread

A vegan buttermilk yields a moist fluffy cake.

Giving the blueberries a tumble in the dry ingredients coats them and helps keep the whole cake from turning blue. While I prefer fresh blueberries for this recipe, they are not always easily found. Thawed from frozen blueberries do work – I pat them dry and definitely coat them in the flour mixture before mixing with wet ingredients.

Oil (or a dairy free butter) helps bring that moisture. The oil is a pretty necessary ingredient, in my opinion. I once tried using applesauce in place of oil – the consistency was off, the crumb was too dry.

Because we bake gluten free, it is especially important to choose the best flours for each recipe. For this bread, I took my favorite gluten free all purpose flour and added a bit of cornstarch – a DIY cake flour.

This is a quick and easy, approachable recipe with a short ingredient list.

I love to serve this for brunch – a pretty platter of fruit studded bread.

A fizzy mimosa, a bright fresh salad, a perfectly sweet blueberry cornbread with melty butter.

This is a fun side dish for just about any occasion – summer potlucks to game day.

Pass me another mimosa!

vegan bread recipes:

Sugared Vanilla Snickerdoodle Bread

Easy Peanut Butter Banana Muffins

Pumpkin Bread with Salted Pepitas

Chai Latte Muffins

Tropical Banana Bread with Macadamia Crumble

Yield: 16 squares

Vegan Blueberry Cornbread

Name: Vegan Blueberry Cornbread
Prep time: 7 min
Cook time: 25 min
Total time: 32 min
Yield: 16 squares
Cuisine: American
Ingredients: 1 cup dairy free milk; 1 tablespoon apple cider vinegar; 1 cup cornmeal; 1 cup gluten free all purpose flour; 1/3 cup vegan granulated sugar; 2 tablespoons cornstarch; 2 teaspoons baking powder; 1 teaspoon sea salt; 3/4 cup fresh blueberries; 1/3 cup vegetable oil

fresh juicy fruit amps up the sweetness in this fluffy Blueberry Cornbread recipe.

Prep Time 7 minutes

Cook Time 25 minutes

Total Time 32 minutes

Ingredients

Instructions

Preheat oven to 350 °F. Spray an 8x8 or 9x9 baking dish and line with parchment. Set aside. In a small bowl, stir together milk and apple cider vinegar. Set aside.
In large mixing bowl, whisk together cornmeal, flour, sugar, cornstarch, baking powder, and salt. Add blueberries, stir to coat berries completely.
Add oil to milk / acv mixture. Add this to dry ingredients and stir until just combined.
Transfer blueberry cornbread batter into prepared baking dish, spreading into an even layer.
Place in 350 °F oven and bake for 25- 30 minutes, or until golden brown and inserted toothpick comes out clean.

Notes

recipe adapted from Goat Cheese Corn Muffins

dairy, egg, soy, and gluten free, vegan

about Kristina:

Kristina is spabettie! She discovered a love of cooking at an early age, and founded spabettie in 2010 to share vegan recipes. As the sole recipe developer and photographer, Kristina turned her culinary training into sharing flavorful and vibrant vegan food! She loves dachshunds, karaoke, drums, and travel.

spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.