Blueberry Cornmeal Cake, adapted from the Smitten Kitchen Cookbook {gluten free, dairy free, soy free}
Prep time
Cook time
Total time
A moist, sweet blueberry cornmeal cake studded with fresh blueberries and topped with a streusel like topping - perfect with coffee. Enjoy!
Recipe type: Breakfast
Serves: 12-16
  • For the cake:
  • ¾ stick of Earth Balance soy free stick or 6 tablespoons, at room temperature, plus more for greasing the pan
  • ⅓ cup white rice flour, plus extra for flouring the pan
  • ¼ cup brown rice flour
  • ⅓ cup sorghum flour
  • ½ cup cornmeal
  • 2 teaspoons aluminum free baking powder
  • ½ teaspoon kosher salt
  • ¾ cup raw or cane sugar
  • 3 large eggs (or 1½ ripe bananas which I used for the muffins to make this egg free)
  • 1 teaspoon vanilla paste or pure extract
  • ½ teaspoon lemon extract
  • 1 teaspoon lemon zest
  • ⅓ cup plain coconut yogurt
  • 2 cups fresh blueberries, rinsed and patted dry
  • For the topping:
  • 5 tablespoons white rice flour
  • 2 tablespoons cornmeal
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • 2 tablespoons non-dairy soy free spread)
  • ⅓ cup raw sugar
  1. Preparation:
  2. Preheat the oven temperature to 350 degrees F. Grease sides and bottom of an 8 -inch square pan with earth balance and flour (white rice flour), shake out excess flour or line 2 cupcake sized (muffin size is too big) pans with cupcake liners.
  3. For the topping:
  4. Combine all the ingredients and chill (as Deb recommends: mash with a fork or your fingers).
  5. For the cake:
  6. Whisk the flours, cornmeal, baking powder, and kosher salt, then transfer about a ¼ cup of the flour blend into a separate bowl and combine with blueberries; combine well and set aside.
  7. Using a stand mixer set with a paddle attachment or an electric mixer set on medium speed, beat the earth balance spread and sugar until pale and creamy looking, about 3 minutes.
  8. Add the eggs, one at a time, OR bananas if choosing to make egg free muffins then turn off and scrape the sides and bottom of the bowl.
  9. Turn it back on and add the vanilla, lemon extract, and lemon zest.
  10. Then add half of the flour mixture, and half of the yogurt, beating until just blended before each addition. Repeat with remaining flour and yogurt then turn off and scrape down the sides and bottom of the bowl.
  11. Gently fold in blueberries (coated in flour mixture) into the batter. The batter will appear thick and best spread with a rubber spatula.
  12. Spread into greased pan OR scoop into cupcake liners about ¾ full.
  13. Sprinkle the topping on the cake or top each muffin with a heaping tablespoon.
  14. Bake the square cake pan 35-40 minutes OR 20-25 minutes for muffins.
  15. Cool the cake in the pan for 15 minutes before transferring onto a cooling rack (I hold the cooling rack directly over the cake pan and while holding both flip it over so it sits on the cooling rack.
  16. Slice and serve at room temperature.
  17. Do not slice while hot or it may crumble.
  18. Sliced cake (or muffins) freeze well in an airtight (freezer-safe) container with slices separated with parchment paper.
Recipe by From Jessica's Kitchen at