Gluten Free Blackberry Corn Cake

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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

  • 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 All Purpose Flour

  • Author: Erin Alderson
  • Yield: 4 cups 1x


  • 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.


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17 comments on “Gluten Free Blackberry Corn Cake”

  1. I really like the sound of your GF all purpose mix. Those flours are some of my go-tos for GF baking. And this slice-and-go cake is my favourite kind of treat. Easygoing and just enough sweetness. Those jammy blackberry bits! <3

  2. This corn cake sounds wonderful. And I really appreciate that you included a recipe for gluten-free flour. I personally don't need it, but it's nice to know how to have gluten free flour without it being full of yucky-sounding ingredients.

  3. Such a beautiful looking cornbread, and very interesting mix of the flours... I will definitely try to make it, just has to wait for my blackberries to become ripe - they are still stubborn green 😉

  4. If there's is cornbread involved, I'm pretty much sold! I love how rustic it looks, a real comfort food. 🙂

      1. It came out great! So moist! I replaced the butter as well with Earth Balance.
        Thanks for this!


Welcome to my little internet nook. On this site you'll find over a thousand vegetarian recipes, pantry knowledge, and more. I'm ever obsessed with food from gardening, cooking, and preserving. I hope you'll find endless inspiration on these pages and visit often. 

Virtual hugs, Erin (aka: e.l.l.a.)

a few good grain recipes

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