Vegan blueberry cornbread is a delicious, moist, and tasteful bread made from cornmeal and other vegan ingredients. It is healthy and gluten-free, thus perfect for those who look for a healthy lifestyle.
It is versatile and perfect for breakfast as a snack or side dish. Whether it is a tea party, holiday brunch, or dinner, you can serve it. It is easy to make and has a long shelf life.
What Is Cornbread?
Cornbread has been a staple for quite some time now. It is a bread made from cornmeal and has been widely used in America since old times. Cornbread is tasty, healthy, wholesome, and healthy.
Vegan cornbread is a vegan version of traditional cornbread. It uses plant-based ingredients instead of ones like dairy milk or eggs. This vegan blueberry cornbread recipe is an egg-free and gluten-free take on the classic recipe. It is tasteful, healthy, versatile, and a perfect choice for people who have gluten, dairy, or egg allergies.
Vegan Cornbread Recipes
I actually love cornbread and have made many versions for you to try:
- Vegan Gluten-Free Cornbread
- Corn Muffins
- Vegan Cornbread Stuffing
- Skillet Cornbread
- Cornbread Casserole
- Pumpkin Cornbread
History Of Cornbread
The history of cornbread or cornmeal is old than you think. It has been a staple of Native Americans since ancient times. Cornmeal is made from dried maize and has several health benefits. It is a less expensive alternative to wheat and is wholesome and fulfilling.
It was during the American Civil War that cornmeal gained immense popularity. The main reason was that it was cheap, easy to make, and resulted in moist and tasteful bread. Today, many people still use cornmeal and cornbread because of their nutrients, ease of use, and because it is a gluten-free ingredient.
The ingredients you need for blueberry cornbread are easy to find and are usually available at every grocery store. Here is a detailed breakdown of everything you need for this recipe:
- Blueberries: Blueberries are a type of berries that have a sweet and slightly tart flavor. The flavor is often compared to grapes. For this recipe, I recommend you use fresh blueberries. However, because these are not available around the year, you can use frozen blueberries as well.
- Gluten-free flour: You can use any gluten-free flour for this purpose. Some examples of gluten-free flour you can use for this recipe are buckwheat flour, oats flour, and brown rice flour.
- Almond flour: Almond flour is also a gluten-free flour. This flour has a super fine texture and has a light color. You can easily find it at any grocery store. Furthermore, you can also make it at home.
- Cornmeal: Just as the name indicates, cornmeal is a grain meal that is in the form of ground powder. It is made from dried sweet corns. It comes in a variety of textures, from coarse to fine powder. It is also a gluten-free flour.
- Organic Cane Sugar: adds a slightly sweet flavor to the cornbread, and it makes the blueberries pop.
- Baking powder: A little baking powder helps in making the cornbread moist and gives it body.
- Flaxseeds: Flaxseeds are jam-packed with nutrients and health benefits. So, it adds more nutrients to the cornbread. Furthermore, it also acts like an egg replacer that binds the bread.
- Soy milk: Soy milk is plant-based, non-dairy milk made from soy plants. It is a bean-like flavor and has a dairy milk-like consistency.
- Vegan butter: Vegan butter is readily available at any grocery store. You can use store-bought or homemade nut butter as well. Make sure the vegan butter is melted.
- Salt: A pinch of salt brings out the savory flavor in the cornbread.
How To Make Vegan Blueberry Cornbread?
Making vegan blueberry cornbread is super easy. It takes literally 35 to 40 minutes to get it on the plate. The preparation alone takes no more than 10 minutes. Thus, it is easy to make and quick. Here is a detailed step-by-step instruction on how to make this delicious cornbread.
Step 1: First of all, in a large bowl, add dry ingredients like gluten-free flour, almond flour, sugar, baking powder, flaxseeds, and salt. Mix well.
Step 2: In another bowl, add wet ingredients, i.e., melted vegan butter and soy milk. Mix well.
Step 3: Pour the wet ingredients into the dry ingredients slowly and, using a spatula, mix well.
Step 4: Once the mixture is smooth and lump-free, add blackberries. Gently mix the mixture using a spatula.
Step 5: Pour the mixture into a greased baking dish. Smooth out the top using a spatula.
Step 6: Place the baking dish in a preheated oven at 375-degree F for about 50 minutes or until the cornbread is cooked. You can check the doneness by inserting a toothpick or a clean fork in it. If it comes out clean, it means the cornbread is ready.
Step 7: You can either serve it hot or after it is cool.
Can I Use Frozen Blueberries For Blueberry Cornbread?
No matter what fruit or vegetables you use, fresh ingredients have their flavor and health benefits. However, there are certain fruits that are not available throughout the year. Blueberries are among those berries that are not available throughout the year. Although fresh berries are perfect for cornbread, if you are making it when the fresh berries are not in season, the only choice is to use frozen blueberries.
So, you can use frozen blueberries for this recipe. However, you can’t use them straight from the freezer. In fact, you will have to thaw it first. Once the berries are completely thawed, pat them dry using a kitchen towel so that you get rid of the excess moisture. Only then can you use frozen blueberries in the cornbread.
The best thing about this recipe is that you can turn it into a sweet or savory dish. There are no hard and fast rules. You can always customize the recipe and add more ingredients to make it delicious. Here are a few variations that will give you more flavor and texture:
- Sugar: To make it sweet, you can add coconut sugar, organic cane sugar, or maple syrup to the mixture.
- Corns: To bring in flavor, and texture, add corn kernels to the cornbread. It will enhance the flavors and make them savory.
- Nuts: To bring in a crunchy element, you can also add walnuts to the cornbread. Fold them along with the blueberries.
- Raisins: You can also fold in raisins to get slight sweetness in the cornbread.
- Muffins: You can also pour the batter into muffin molds and get cornbread muffins instead of a single baked bread loaf.
How To Store Vegan Blueberry Cornbread?
Vegan blueberry cornbread is super easy to store. Once the cornbread is cool, you can cut it into squares and store it in an airtight jar. Place the jar in a dry and cool place or refrigerator for as long as they last. However, I am pretty sure they won’t last long. Because they have a long shelf life, you can make these in large batches and enjoy them throughout the week.
What To Serve With Vegan Blueberry Cornbread?
The thing about vegan blueberry cornbread is that you can serve it for breakfast, as a side dish, and as a snack as well. It is a perfect dish for holiday brunch. Here are a few ideas on what to serve with vegan blueberry cornbread:
- Jam: Whether it is for breakfast or tea time, you can serve vegan blueberry cornbread pieces with your favorite jam. Try it with blueberry jam. It works so well for me.
- Vegan Butter: Spread a little butter on top to add a delicious extra element to your cornbread.
- Maple syrup: Drizzle maple syrup on top and enjoy the cornbread any time of the day.
- Tea/coffee: It is a perfect way to enjoy tea time. Whether it is tea or coffee, it is a healthy snack to go with your tea and coffee.
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- Energy: 336 kcal / 1404 kJ
- Fat: 13.8 g
- Protein: 5 g
- Carbs: 48 g
- Preparation: 10 min
- Cooking: 50 min
- Ready in: 1 h
- For: 8 Servings
- In a large bowl, add gluten-free flour, almond flour, cornmeal, sugar, baking powder, salt, and flaxseed. Mix well and set aside.
- In a separate bowl, add wet ingredients like vegan butter and soy milk. Mix well and pour the mixture into the dry ingredients.
- Mix well using a spatula until the ingredients combine well.
- Add blueberries and gently fold the mixture.
- Pour the mixture into an 8-inch round springform pan and smooth the top using a spatula.
- Place the baking dish in a preheated oven at 375-degree F for about 50-60 minutes.
- Insert the toothpick or fork; if it comes out clean, remove pan from the oven and let it cool for 10 minutes.