Everyday Dairy-Free Living

Blueberry Cornbread Sundae

February 19, 2016
By: of Thrive
Prep 15 min
Cook 30 min
Yield 1

We love a sweet twist on summer cornbread. We took Bob’s Red Mill gluten-free cornbread mix and dressed it up with blueberries and cashew frozen dessert.


  1. Preheat oven to 375 degrees.
  2. In a mixing bowl, combine cornbread mix, coconutmilk, flax mixture, and vegan buttery spread until it forms a batter. Place about half a cup of blueberries and then pour batter into a greased 6 inch pan (cast iron skillet or ramekin). Bake for 25 minutes until cornbread is cooked through.
  3. Meanwhile, reduce remaining blueberries with 1/4 cup sugar in a small pan over medium low heat until consistency becomes like a syrup, about 15-20 minutes.
  4. To serve, top cornbread with creamy cashew frozen dessert and blueberry sauce.

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