Saturday, November 1, 2014

GF/DF Mouthwatering Breakfast Blueberry Corn Bread

This mouthwatering warm Homemade GF/DF Blueberry Corn Bread recipe has a secret ingredient to keep it moist and tasty; blueberries! I absolutely love this recipe because you can alternatively use frozen blueberries to serve this year round. This simple melding of flavors is absolutely delicious and not your typical “eat it with chili” kind of cornbread. It is more of a delightful breakfast bread. The blueberries are mixed into the batter along with coarse ground cornmeal, making the texture more interesting, slightly crunchy, and incredibly moist.

GF/DF Breakfast Blueberry Cornbread



  • 1 cup Bob's Red Mill gluten free corn flour
  • 1 cup Bob's Red Mill course grind cornmeal
  • 1/2 cup palm coconut sugar or turbinado raw cane sugar
  • 6 tablespoons melted Earth Balance Buttery Spread ( the red container is gluten, soy and dairy free) or 4 tablespoons coconut oil; melted
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 1/4 cups coconut milk
  • 1 tablespoon vanilla extract
  • 1 cup blueberries (fresh or frozen)

  1. Heat over to 325 degrees. Grease a 8 inch square baking pan.
  2. In a large mixing bowl, combine corn flour, cornmeal, salt and sugar. 
  3. In another mixing bowl, beat eggs, milk and vanilla.
  4. Slowly combine the wet and dry ingredients. Add the Earth Balance and stir. Add blueberries.
  5. Pour mixture into the baking pan.  
  6. Bake for 35-40 minutes or until the edges turn golden. Use a toothpick to check that the center is done.
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    This recipe was shared at: Allergy-Free WednesdaysFull Plate Thursday, 


  1. Beautiful, Phyllis! I've always loved the combination of blueberries and cornmeal. Makes a great breakfast for sure! :-) Thanks for sharing on GFW this week!


  2. Thank you Shirley; and thanks as always for hosting GF Wednesday. I look froward to checking out all the great recipes everyone shares each week! Have a great week! Best, Phyllis

  3. Yum! Sounds like the perfect bread for a cold Winter's day. My husband loves cornbread and I am going to have to try this for him. Thanks for sharing on Real Food Fridays. Pinned & twitted.

  4. What a wonderful recipe, Phyllis! I am so glad you shared it with us at the Hearth and Soul hop. My family and I can eat both gluten and dairy but I would still make your Breakfast Blueberry Corn Bread because it looks so good - really moist and delicious. Pinned :-)

  5. Thank you Marla! have a great weekend and once again thanks for hosting Real Foods Friday!

  6. Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I can't wait to see what you share next time!

  7. Thank you for posting on Motivation Monday!