Gluten Free Blueberry Cornbread Cake Recipe

Name: Gluten Free Blueberry Cornbread Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups Gluten Free 1 to 1 Flour; 2 tablespoons Gluten Free 1 to 1 Flour; 1/2 cup Gluten Free Cornmeal; 2 teaspoons Baking Powder; 3/4 teaspoon Salt; 1 1/4 cups Sugar, divided; 1/2 cup Coconut Milk; 1/2 tablespoon Apple Cider Vinegar; 2 Eggs; 3/8 cup Coconut Oil, melted; 12 ounces Fresh Blueberries

Servings: persons

1 1/4 cups Gluten Free 1 to 1 Flour
2 tablespoons Gluten Free 1 to 1 Flour
1/2 cup Gluten Free Cornmeal
2 teaspoons Baking Powder
3/4 teaspoon Salt
1 1/4 cups Sugar, divided
1/2 cup Coconut Milk
1/2 tablespoon Apple Cider Vinegar
2 Eggs
3/8 cup Coconut Oil, melted
12 ounces Fresh Blueberries

1
Preheat oven to 375 degrees
2
In a small bowl, combine coconut milk and vinegar. Let sit for 10 minutes.
3
Combine 1 1/4 C flour, cornmeal, baking powder, salt and 1 1/8 C sugar in a medium sized bowl.
4
Melt coconut oil. Pour a small bit into a cast iron skillet or similar size pan. Use a paper towel to spread around the pan.
5
In a second bowl, whisk eggs. Add coconut milk to eggs. Slowly add melted coconut oil to egg mixture. Mix until combined.
6
Add egg mixture to the dry ingredients. Stir slowly by hand only mixing until just combined. Pour 2 Tbsp flour onto blueberries and stir them around to coat. Add about 2/3 of the blueberries to batter and gently fold in, just mix 2 or 3 times. Let batter sit for about 5 minutes before pouring into pan.
7
Pour batter into prepare skillet. Spread remaining blueberries over the top of the batter. Sprinkle with 1/8 C sugar.
8
Place skillet on baking sheet in oven. Bake for 45-50 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes before serving. Store in refrigerator up to 3 days.

767

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/4 cups Gluten Free 1 to 1 Flour, 2 tablespoons Gluten Free 1 to 1 Flour, 1/2 cup Gluten Free Cornmeal, 2 teaspoons Baking Powder, and more.

Yes, Gluten Free Blueberry Cornbread Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten Free Blueberry Cornbread Cake

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