Gluten Free Blackberry Cornbread Cake

Gluten Free Blackberry Cornbread Cake |

5 from 1 reviews


  • 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.