Gluten Free Blackberry Cornbread Cake |

There are certain things I have a big weakness for. Chocolate cake and ice cream for starters and mashed potatoes, roasted vegetables, and hummus for a few others. And on occasion, cornbread lathered in butter and drizzled with a bit of honey. I’m not sure where this love of cornbread came from but if you offer me bread, biscuit, or cornbread- I will nearly always (if not always) choose cornbread.

This particular recipe is a riff on this corn cake with blueberries. I updated it to use gluten-free flour, but you could easily pop back over the other recipe and use regular flour. I also changed how I baked it. Instead of an 8 x 8 pan, I used and 8″ load pan, creating something that was easily sliceable and something that could be packaged for on the go. I also love how the blackberries turned out (and sliced!)

Gluten Free Blackberry Cornbread Cake |

Gluten Free Blackberry Cornbread Cake

  • Author: Erin Alderson
  • Prep Time: 15 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 15 mins


  • ½ cup + 2 tablespoons (135 g) Gluten-Free All Purpose Flour (recipe below)
  • ½ cup (120 g) fine-ground cornmeal
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 large eggs
  • ½ cup maple syrup
  • ½ teaspoon vanilla extract
  • ¼ cup melted butter, cooled
  • 2 tablespoons whole milk
  • 1 1/2 cup blackberries


  1. Preheat oven to 350˚ and line (or grease) and 8″ bread pan.
  2. In a bowl, stir together AP gluten-free flour, cornmeal, baking powder, and salt.
  3. In a separate bowl, whisk eggs and add maple syrup, melted butter, vanilla extract, and milk. Pour into dry ingredients and stir until just combined. Fold in the blackberries
  4. Pour batter into prepared pan and bake for 50 to 60 minutes. Cake should be slightly golden and spring back when lightly pressed. Insert a knife and make sure it comes out clean. Remove from oven, let cool for 5 minutes, then remove from the pan to finish cooling.
Gluten Free Blackberry Cornbread Cake |

Gluten Free All Purpose Flour

  • Author: Erin Alderson
  • Yield: 4 cups


  • 120 g oat flour
  • 120 g millet flour
  • 120 g sorghum flour
  • 60 g cornstarch
  • 60 g arrowroot


  1. Mix the flours and starches together. Store in an airtight container until ready to use. Sub as needed for recipes that call for regular flour.