Vegan Blueberry Cornbread

cornbread with blueberries on a beige parchment paper

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.

5 from 2 votes

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Course: Dessert, Side Dish

Cuisine: American

Keyword: vegan blueberry cornbread

Prep Time: 10

Cook Time: 50

Servings: servings

Calories: 338kcal

Equipment

1 cake pan

Ingredients

1 cup all-purpose gluten-free flour
1 cup cornmeal
1/2 cup almond flour
1/2 cup organic cane sugar
1 tablespoon baking powder
1 tablespoon ground flaxseed
1/2 teaspoon salt
1 1/2 cup non-dairy milk I used soymilk
1/2 cup Vegan Butter melted
1 1/2 cup blueberries

Instructions

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.

Nutrition