A very Gluten-free Fourth of July – Part 2

Gluten-free and Dairy-free Blueberry Cornmeal Cake

The combination of cornmeal and buttermilk offers both texture and tang, and the zesty lemon flavor combined with the sweet, subtle flavor of blueberry make this cake sophisticated enough for your most elegant summer gatherings.


Gluten-free Dairy-free Blueberry Cornmeal Cake

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Recipe by Simona Gluten-free Course: DessertDifficulty: Easy
Prep time


Cooking time




  • 170 gr 170 Nutiva Shortening – 3/4 cup

  • 300 gr 300 Granulated sugar – 1 1/2 cups

  • 3 large 3 Eggs

  • 1 large 1 Lemon zest

  • 350 gr 350 Simona’s Flour Mix – 2 1/4 cups

  • 90 gr 90 Cornmeal – 3/4 cup

  • 1 Tbsp 1 Baking powder

  • 3/4 tsp 3/4 Baking soda

  • 3/4 tsp 3/4 Salt

  • 240 gr 240 Nondairy creamer (I use So Delicious Organic Creamer Unsweetend, Coconut) and 1 Tbsp of vinegar to create DF buttermilk – 1 cup

  • 2 Tbsps 2 Glycerin

  • 1 pint 1 Fresh blueberries


  • Preheat oven to 350°F. Grease a 10″ baking pan and set aside.
  • Beat shortening and the granulated sugar in a bowl of a stand mixer with a paddle attachment on medium speed, until light and fluffy, 3 to 4 minutes. Add eggs 1 at a time, beating well after each addition. Add lemon zest, and beat on medium speed just until combined.
  • Whisk together flour, cornmeal, baking powder, baking soda and salt in a medium bowl. In a small bowl mix the non dairy buttermilk and glycerin. Alternately add flour mixture and milk mixture to shortening mixture in a few additions, beginning and ending with flour. Beat on low speed until well blended after each addition.
  • Transfer batter to the greased baking pan, spreading evenly. Sprinkle with fresh blueberries.
  • Bake in preheated oven until browned and a wooden pick inserted in center comes out clean, 50 to 60 minutes. Transfer to a wire rack, and cool in pan for at least 10 minutes. Serve warm or at room temperature.


  • You can substitute unsalted butter for the shortening and milk for the non-dairy creamer.

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