stack of blueberry cornbread

Vegan Blueberry Cornbread (Gluten-Free)

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Fluffy, perfectly sweet vegan & gluten-free cornbread studded with juicy blueberries. Perfect for breakfast, brunch, or an anytime snack.

stacked slices of vegan blueberry cornbread

Blueberries in cornbread?! Yes, trust me, it’s delicious! I’d never had blueberry cornbread before, but I was craving something with blueberries and had a bunch of cornmeal in my pantry. So I did a quick google search and realized that blueberry cornbread is, in fact, a relatively popular combo – and for good reason. The sweetness of the corn and blueberries are a surprisingly tasty pair, and if you haven’t tried it before, you’re in for a treat! I usually make cornbread to go with chili, but I love eating this cornbread for breakfast or snack. I am a little skeptical about how the blueberries would pair with chili, but I will have to try it soon because I’m not sure I can go back to regular cornbread after having this!

blueberry cornbread with a bite taken out of one slice

Tips for Success

Sift the chickpea flour! ⟶ Chickpea flour tends to clump together, especially when stored in the fridge/freezer. So make sure you sift the chickpea flour before adding to the batter!

Use applesauce OR flax eggs ⟶ I prefer applesauce since it adds a bit of natural sweetness, but if you don’t have applesauce you can use flax or chia eggs.

overhead shot of blueberry cornbread cut into squares

More Vegan Sweet Breads & Muffins!

vegan blueberry cornbread with a bite taken out of it

If you try out this blueberry cornbread, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!

Vegan Blueberry Cornbread (Gluten-Free)

Fluffy, perfectly sweet vegan & gluten-free cornbread studded with juicy blueberries. Perfect for breakfast, brunch, or an anytime snack.
Prep Time 15 mins
Cook Time 25 mins
Course Breakfast, Side Dish, Snack
Servings 9 slices

Ingredients
  

  • 1 cup (140g) cornmeal
  • ¾ cup (90g) chickpea flour*
  • 2 tsp baking powder
  • ¼ tsp salt
  • 1 cup (240 ml) soy milk
  • 1 tbsp apple cider vinegar
  • 3 tbsp avocado oil or other neutral flavored oil
  • ¼ cup (60 ml) maple syrup
  • ½ cup (120 ml) applesauce**
  • ½ cup blueberries

Instructions
 

  • Preheat oven to 400°F (205°C). Line an 8"x8" baking pan with parchment paper.
  • In a large bowl, sift cornmeal, chickpea flour, baking powder, and salt. Stir to combine.
  • Form a well in the center of the dry ingredients, then pour in soy milk, vinegar, oil, maple syrup, and applesauce. Stir well to form a cohesive batter.
  • Gently fold blueberries into batter – try not to break them!
  • Pour the batter into the prepared baking pan. Use a spatula to smooth out the top.
  • Transfer to oven and bake 20-25 minutes, until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes, then carefully remove from pan and transfer to a wire rack to cool at least 20 minutes before slicing.

**Notes

Applesauce: Can replace with 2 flax eggs: 2 tbsp ground flaxseed + 5 tbsp water, mix together and set aside for a few minutes to gel.

*Disclosure: This page may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, but the price remains the same to you. Thank you for supporting Ellie Likes Cooking!

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