Cast Iron

Gluten Free Blueberry CornbreadĀ Cake

September  4, 2017
3 Ratings
Photo by Tiffany Welsh
  • Makes one 9 inch cake
Author Notes

Tell us about your recipe. —Tiffany Welsh

What You'll Need
  • 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.

See what other Food52ers are saying.

2 Reviews

hannah October 14, 2019
Just made this and love it. Next time I'll use less sugar and/or put coconut whipped cream on top to tame the sweetness. It's gonna go quick though, it's delicious.
Megan April 2, 2018
I made this as a 'healthier' Easter dessert. It was absolutely delicious! I had to use a 9" springform pan instead of a skillet, and the baking time was about 40 minutes. The only other change was that I sprinkled turbinado sugar on the top of the cake instead of regualar sugar. It worked out perfectly, was not at all dry like some gluten-free cakes. Thank you for the recipe!