Eggless Orange Blueberry Cornbread Loaf

Egg-Free Orange Blueberry Cornbread Loaf over a marble surface.

Eggless Orange Blueberry Cornbread Loaf

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.

Course Bread

Cuisine American

Prep Time 10

Cook Time 55

Total Time 1 5

Servings servings

Calories 403kcal

Author Oriana Romero

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 9x5-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.

Notes

Store: 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 the loaf in the refrigerator and then bring it to room temperature before serving.

For Substitutions, check my " Ingredients Section" above.

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.

If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, and frequently asked questions. Also, before you get started, I recommend reading my Beginner’s Guide to Eggless Baking and my FAQs section.

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Please note that nutritional information is a rough estimate and can vary depending on the products used.

Nutrition