Gluten-Free Orange Blueberry Cornmeal Cake

Published on Jun 18, 2024

  by   Kristina Stosek

2 reviews

Prep Time: 15 minutes Cook Time: 50 minutes Serves: 8
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Gluten-Free Orange Blueberry Cornmeal Cake with a burst of citrus and fresh berry sweetness. This extra moist cornmeal cake is also topped with a buttery fruit glaze making this dessert exceptionally delicious. This is a simple-to-make recipe that incorporates wholesome ingredients like fruit, nuts, yogurt, olive oil, and cornmeal. SO GOOD!

sliced Orange Blueberry Cornmeal Cake

Cornmeal plays a crucial role in gluten-free baking

  • Flavor: Cornmeal has a distinct flavor that adds depth to baked goods. In  Orange Blueberry Cornmeal Cake, it complements the citrusy taste of the orange juice and the sweetness of the fresh blueberries.
  • Texture: Cornmeal helps retain moisture in gluten-free cakes creating a texture similar to traditional cakes. This is particularly important because gluten-free flour can sometimes produce drier baked goods due to the lack of gluten and extra starch.
  • Binding: While cornmeal doesn’t have the binding properties of gluten, it can still contribute to the overall structure of the cake when combined with other binding agents like eggs and yogurt. This helps ensure the cake holds together well.
  • Nutritional Benefits: Cornmeal is naturally gluten-free and adds nutritional value to gluten-free cakes, such as fiber and various vitamins and minerals, such as iron and zinc, depending on the cornmeal used.

bite taken out of Orange Blueberry Cornmeal Cake slice

Cornmeal comes in several varieties: The most common types are:

  1. Fine Cornmeal: This type has a powdery texture, similar to flour. It’s often used in baking for making cake, cornbread, muffins, or as a coating for fried foods.
  2. Medium Cornmeal: Also known as cornmeal grits, this type has a slightly coarser texture than fine cornmeal. It’s commonly used for making polenta, cornbread, and some types of porridge.
  3. Coarse Cornmeal: This type has the largest grain size among the three and is often used for making polenta with a more rustic texture. It can also be used in some bread recipes for added texture.


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overview of 8 slices of Orange Blueberry Cornmeal Cake

Gluten-Free Orange Blueberry Cornmeal Cake: Substitutions

  • Flour Blend: You can use gluten-free all purpose flour blend
  • Nuts: Feel free to use your favorite nuts or seeds, such as pumpkin seeds.
  • Jam: Any fruit jam can be used for the topping.
  • Honey: You can use pure maple syrup or agave.
  • Fresh Blueberries: Use any berries or cherries. If using strawberries, slice them into smaller pieces.
  • Fine Cornmeal: You can use medium grind cornmeal, however, soak it for 30 minutes

Key Tips For Success:

Soaking Cornmeal:

Allowing the cornmeal to soak in orange juice creates a smooth texture and infuses the cornmeal with zesty flavor.

Mixing Batter:

Mix the batter until smooth without overmixing for the best cake texture.

Fresh Ingredients:

Use fresh blueberries for best results.

Room temperature:

All wet ingredients should be at room temperature. This will give the cake a better rise.

overview of one slice of cake on a plate

Serving and Storing:

Serving: Serve slices of this cake at room temperature, or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special dessert. 

Storing: Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness. Bring to room temperature before serving.

baked round Gluten Free Orange Blueberry Cornmeal Cake

Gluten-Free Orange Blueberry Cornmeal Cake: Recipe Review

This Gluten-Free Orange Blueberry Cornmeal Cake has a tasty balance of citrusy orange and sweet blueberry flavors. The cornmeal creates a moist texture with extra flavor. The topping of warmed jam and butter adds a beautiful glaze and an extra burst of sweet and buttery flavor. It’s a perfect treat for any occasion, whether you’re gluten-sensitive or are looking for a wholesome dessert!

Nutrition Info

  • Calories 280 cal

  • Protein 4 g

  • Dietary Fiber 2 g

  • Saturated Fat 3 g

  • Approximate Nutritional Value based on 8 servings

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