Sweet Eggless Orange Blueberry Cornbread Loaf loaded with blueberries and sprinkled with almonds. The corn-citrus combination is so yummy and perfect for breakfast or snack time. Totally irresistible!
Eggless Orange Blueberry Cornbread Loaf Recipe Highlights
Are you tired of the same old breakfast? If your answer is yes, you need this Eggless Orange Blueberry Cornbread Loaf in your life. It’s ridiculously moist and mouthwatering. Can you imagine waking up to a delicious slice of this yummy bread? Definitely a great reason to get out of bed.
Breakfast is always a challenge, and I’m always looking for new recipes to try. When searching for ideas, I want variety, but I also look for nutritious food to start the day. I wanted to make something a bit different this time, so I decided to try a cornbread I saw in a BHG magazine. I adapted the original recipe to make it eggless and loved how it turned out.
This Eggless Orange Blueberry Cornbread Loaf really is to die for! And just like any other quick bread recipe, it is so easy to make.
So if you’re craving a sweet, citrusy, and satisfying slice of heaven, this Eggless Orange Blueberry Cornbread Loaf will not disappoint you. Pull out your loaf pan, and make yourself delicious bread.
Let’s get started
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Yellow cornmeal: Golden yellow cornbread is a must for this recipe. Please make sure you use plain yellow cornmeal, not corn muffin mix.
- Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour. Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Sugar: Regular white granulated sugar o caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the loaf’s texture.
- Baking powder: Make sure it’s not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
- Orange: You’ll need the zest and juice.
- Buttermilk: You don’t have buttermilk? No problem!! Check out my recipe for Easy Homemade Buttermilk Substitute [Video].
- Yogurt: I used plain low-fat Greek yogurt.
- Milk: For baking, I like to use whole milk. However, you can use any milk you have handy.
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Blueberries: You can use fresh or frozen blueberries. If using frozen, do not thaw.
- Sliced almonds: This is totally optional! If you can’t eat nuts, just omit them or substitute them for your favorite seeds.
- Honey: You can substitute honey for maple syrup.
Process Overview: How to Make Eggless Orange Blueberry Cornbread Loaf Step by Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down)
- Preheat the Oven & Prepare the Baking Pan
Preheat oven to 350º F (180º C). Grease the bottom and 1/2-inch up sides of a 9×5-inch loaf pan.
- Mix Dry Ingredients
In a medium bowl, stir together yellow cornmeal, flour, sugar, baking powder, and salt. Set aside.
- Zest and Squeeze the Orange
Remove 1 tablespoon of zest and squeeze 3 tablespoons of juice from the orange. Reserve.
- Combine Wet Ingredients
In a medium bowl, combine orange zest, 1 tablespoon of the juice, buttermilk, yogurt, milk, and butter.
- Mix Dry & Wet Ingredients
Mix dry and wet ingredients; stir just until moistened (batter should be lumpy). Fold in blueberries.
- Transfer the Batter to the Prepare Pan
Spread batter into prepared loaf pan. Sprinkle with almonds (if using).
- Bake
Bake for 50 to 55 minutes or until a toothpick comes out clean.
Meanwhile, the bread is in the oven, combine the remaining 2 tablespoons of orange juice and honey in a small bowl. When the bread is done, immediately brush it with the honey mixture. Cool in pan for 10 minutes. Remove; let it cool completely on a wire rack.
Recipe Tips
Start with room-temperature ingredients. This helps the batter come together and blend better.
Measure flour correctly. Using too much flour will result in a dry, dense texture.
Preheat the oven for at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
Bake the batter as soon as it is ready.
Don’t open the oven door until your baked good has set. Leave the oven closed until the minimum time is stated in the recipe.
Check for doneness. Use a toothpick and insert it into the center of the loaf. If it comes out clean, it’s done. Be careful not to bake over, or it won’t be as tender.
Every oven is different, so baking times must be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
Storing & Freezing Instructions
The loaf can be stored covered at room temperature for 3-4 days, then transferred to the fridge for up to 1 week.
Freeze
It can also be frozen for up to 3 months. Cool the loaf completely, then wrap it with foil or freezer wrap and place it in a freezer bag.
Thaw
Unthaw the loaf in the refrigerator and then bring it to room temperature before serving.
Frequently Asked Questions
They are very similar, but the difference is the consistency of the grain. Yellow cornmeal is yellow corn that has been dried and finely ground. Polenta is much more coarsely ground. You can use both for this recipe, but Polenta will yield a more gritty texture.
Yes! Spoon the batter evenly into muffin cups or liners, filling each cup about 3/4 full.
Bake for 20 – 25 minutes at 375º F (190º C) or until a toothpick inserted in the center comes out clean.
Yes, in this recipe is possible to use oil instead of butter. Use the same amount.
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Recipe Card 📖
Eggless Orange Blueberry Cornbread Loaf
Equipment
Ingredients
- 1 1/3 cups (160 g) yellow cornmeal
- 1 cup (140 g) flour
- 3/4 cup (150 g) sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 orange
- 1/4 cup (60 ml) buttermilk
- 3/4 cup (180 g) plain low-fat Greek yogurt
- 1/2 cup (120 g) milk
- 1/3 cup (80 g) butter, melted
- 8 oz (227 g) fresh blueberries
- 1/4 cup sliced almonds
- 1 tablespoon (15 ml) honey
Instructions
- Preheat oven to 350º F (180º C). Grease the bottom and 1/2 inch up sides of a 9×5-inch loaf pan.
- In a medium bowl, stir together yellow cornmeal, flour, sugar, baking powder, and salt. Set aside.
- Zest the orange and squeeze 3 tablespoons of juice from the orange. Reserve.
- In a medium bowl, combine orange zest, 1 tablespoon of the juice, buttermilk, yogurt, milk, and melted butter.
- Mix dry and wet ingredients; stir just until moistened (batter should be lumpy). Fold in blueberries.
- Spread batter into prepared loaf pan. Sprinkle with almonds (if using).
- Bake 50 to 55 minutes or until a toothpick comes out clean.
- Meanwhile, the bread is in the oven, combine the remaining 2 tablespoons of orange juice and honey in a small bowl.
- When the bread is done, immediately brush it with the juice/honey mixture.
- Cool in pan for 10 minutes. Remove; let it cool completely on a wire rack.
- Start with room-temperature ingredients. This helps the batter come together and blend better.
- Measure flour correctly. Using too much flour will result in a dry, dense texture.
- Preheat the oven for at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
- Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Bake the batter as soon as it is ready.
- Don’t open the oven door until your baked good has set. Leave the oven closed until the minimum time is stated in the recipe.
- Check for doneness. Use a toothpick and insert it into the center of the loaf. If it comes out clean, it’s done. Be careful not to bake over, or it won’t be as tender.
- Every oven is different, so baking times must be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
Nutrition
This is a compensated campaign in collaboration with Fuertes con Leche and WeAllGrow Latina Network.
This recipe was originally published in March 2017. The recipe remains the same, but more notes, tips, photos, and information were added to the post in April 2023 to make it as helpful as possible!
