something must be done

When it comes to blueberries, I can never really have enough. Last summer, we picked fresh blueberries then froze them in the hopes that we could ration our supply with a nibble here and there throughout the winter. How foolish of us. The last frozen berry disappeared from our cramped freezer months ago. I blame it on Saturday morning blueberry coconut pancakes, but maybe the berry hoarding blueberry coffeecake was the real culprit. Either way, we need to invest in a deep freezer and to find more berries, soon.

Lucky for us, our farm share found a pint or two of sweet juicy berries to include with our share this week. Just enough to hold us over the next two weeks until picking season begins. In a feverish moment, I imagine maple sweetened blueberries tucked into a wedge of soft cornbread, and once again, our supply dwindles. I succumb to gluttony and pour them over wet cornbread batter only minutes after the fruits and vegetables from our farm share have been packed into the refrigerator. Jammy berries sink into a corn, maple, and molasses crumb with each bite. This time, gluttony was worth the price. If only I can hold out until next week…

Blueberry Cornbread

Yield 8 slices

1 cup gluten free cornmeal
3/4 cup Gluten Free All Purpose Baking Flour (Bob’s Red Mill)
1/2 cup tapioca starch
1 teaspoon xanthan gum
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon sea salt
1/4 cup organic virgin coconut oil plus 1 teaspoon for skillet
1/4 cup unsweetened applesauce
Ener-G Egg Replacer for 2 eggs (mix 3 teaspoons Ener-G with 4 tablespoons warm water)
1 cup rice milk
1/4 cup plus 2 tablespoons pure maple syrup
1/8 cup unsulphured molasses
3 tablespoons light brown sugar (divided)
1 1/2 cups blueberries (=1 pint)

Preheat oven to 350F.

In a medium mixing bowl, whisk together the cornmeal, flour, tapioca starch, xanthan gum, baking soda, baking powder, and sea salt; set aside.

Mix the egg replacer and warm water together. In a large mixing bowl, whisk together until smooth 1/4 cup of the coconut oil, applesauce, egg replacer, rice milk, maple syrup, molasses, and 2 tablespoons of the brown sugar.

Stir the dry mixture into the wet; mix just enough to thoroughly combine.

Melt 1 teaspoon coconut oil in a 10-inch iron skillet over medium-high heat. Spread the batter into the skillet. Add the blueberries and gently press them into the batter with the back of a spatula. Sprinkle remaining 1 tablespoon brown sugar on top. Remove skillet from heat.

Bake for 35-45 minutes, until the center is firm to the touch and a toothpick comes out clean. Let rest in the skillet 15-20 minutes before slicing. Serve warm or at room temperature.

(This gluten-free/vegan recipe was inspired by the Skillet Cornbread Recipe with Green Chiles and Cinnamon found on Karina’s Kitchen).


  1. nikki says

    Ann & miss v- Thanks for your comments. I may have to forage for berries today and this again for tomorrow's barbecue!

  2. Rosa's Yummy Yums says

    Wow, that's an original cornbread! It looks sooo delicious! I love blueberries…




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