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    Home » Recipes » Bread

    Sweet Blueberry Cornbread Recipe with Fresh Blueberries

    Published: Oct 5, 2023 by Katelyn Theofanis · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

    Jump to Recipe Print Recipe

    Blueberry Cornbread has a tender crumb and golden brown, crispy edges. This isn't just your ordinary sweet cornbread – it's brimming with juicy blueberries in every bite. This is a fun and delicious variation of the classic recipe. 

    A slice of blueberry cornbread.

    Blueberry cornbread has the perfect marriage of sweet and savory, and every bite will leave you wanting more. This easy recipe provides the familiar comfort of a traditional cornbread but with a fruity surprise. It comes together in minutes and delivers delicious results.

    The cake-like cornbread is brimming with sweet blueberries that burst in the oven. Buttermilk and melted butter in the batter promote a rich flavor, moist texture, and tender crumb. The cornbread is sweet without losing the quintessential cornbread taste. 

    The next time you need to make a batch of cornbread, try this blueberry version. It will soon become a favorite! 

    Jump to:
    • Homemade Cornbread Recipe 
    • Ingredients
    • Ingredient Substitutions
    • Step-By-Step Instructions
    • Variations
    • Serving Suggestions
    • Suggested Equipment
    • Storage
    • Delicious Blueberry Recipes
    • Expert Tips
    • Frequently Asked Questions
    • 📖 Recipe
    • 💬 Comments

    Homemade Cornbread Recipe 

    Adding blueberries is a great way to create a sweet version of traditional cornbread. The addition of fresh berries makes the homemade cornbread almost cake-like without losing the savory flavor and texture we know and love. 

    • This homemade cornbread recipe comes together quickly with minimal mixing and simple ingredients.
    • Cornbread bakes in a round or square baking pan.
    • Delicious cornbread is perfect for breakfast, brunch, or any time of the day.

    Ingredients

    The ingredients you need to make this recipe.
    • Yellow Cornmeal 
    • All-Purpose Flour
    • Granulated Sugar - Sugar keeps the cornbread sweet without overpowering the savory taste of the cornmeal. 
    • Baking Powder
    • Salt - Salt balances the sweetness.
    • Buttermilk - Using buttermilk balances flavor, keeps the bread moist, and assists in the rise of the cornbread. To make homemade buttermilk - stir one tablespoon of lemon juice or plain vinegar into one cup of whole milk. Allow the mixture to sit for at least 5 minutes before using. 
    • Large Eggs (room temperature)
    • Unsalted Butter (melted and cooled) - Butter moistens the bread, adding rich flavor.
    • Fresh Blueberries - Use fresh, firm berries and avoid using soft blueberries. If the blueberries are too ripe and soft, they will break down into the batter as you fold them in, altering the texture of the bread.
    • Turbinado Sugar (optional) - Sprinkle the top of the cornbread with turbinado sugar before baking for added sweetness and a delicious, crunchy texture.

    See the recipe card for the ingredient quantities.

    Ingredient Substitutions

    • Granulated Sugar - Light Brown Sugar
    • Buttermilk - Whole Milk 
    • Melted Butter - Canola Oil, Avocado Oil

    Step-By-Step Instructions

    The procedure to make blueberry cornbread.
    1. Preheat the oven to 375 degrees F. Grease a 9-inch round cake pan with nonstick cooking spray or butter and set it aside.
    2. Combine cornmeal, flour, sugar, baking powder, and salt in a large bowl. 
    3. Whisk the buttermilk, eggs, and cooled melted butter in a separate bowl. 
    4. Make a well in the center of the dry ingredients. Pour the wet ingredients into the well and stir until just combined. Fold in the blueberries.
    5. Pour the batter into the prepared pan. Bake the cornbread for 35-40 minutes, until golden brown and a toothpick inserted into the center of the bread comes out clean.

    Variations

    • Blueberry Cornbread Muffins - Divide cornbread batter among 12 lined or greased wells of a muffin pan. Fill each cup about two-thirds of the way full and bake at 350 degrees F for 12-15 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
    • Lemon - Add 1 to 2 teaspoons of lemon zest to the cornbread batter.

    Try this easy honey cornbread that utilizes a box mix.

    Cornbread with blueberries on a plate.

    Serving Suggestions

    Serve cornbread at room temperature or warm. Blueberry cornbread is a delicious accompaniment to breakfast, brunch, or dinner. Enjoy it for the holidays or any day. It is delicious on its own but even more delicious with toppings.

    • Jam or Compote - Slather jam or homemade compote. Try blackberry compote, strawberry compote, or mixed berry compote with this bread.
    • Butter or Cream Cheese - Enjoy cornbread slices with softened salted butter or cream cheese. For added sweetness, try it with whipped honey butter.
    • Maple Syrup or Honey - Drizzle slices with pure maple syrup or honey.
    • Powdered Sugar - Dust the top of the bread with sifted powdered sugar before service.
    • Whipped Cream - Dallop warm cornbread slices with whipped cream or homemade chantilly cream.

    Suggested Equipment

    • 9-Inch Baking Pan - Use a square cake pan or round cake pan.
    • Rubber Spatula
    • Mixing Bowls

    Storage

    Transfer {cooled} leftover cornbread to an airtight container or wrap slices in plastic wrap. Store cornbread at room temperature for up to 3 days or in the refrigerator for up to 5 days.

    Delicious Blueberry Recipes

    • Lemon Blueberry Baked Oatmeal
    • Blueberry Turnovers with Puff Pastry
    • Lemon Blueberry Pound Cake Loaf
    • Banana Blueberry Oatmeal Muffins
    • Lemon Blueberry Scones with Lemon Glaze
    Cornbread on a plate with a slice removed.

    Expert Tips

    1. Check the expiration date of the baking powder.
    2. Spoon and level the dry ingredients when measuring them to prevent a dry cornbread.
    3. Refrain from over-mixing the batter once the wet ingredients have been added.
    4. Bake cornbread in a preheated oven. 
    5. Cover the edges of the cornbread with foil if they are browning too quickly.

    Frequently Asked Questions

    Can I make this recipe with frozen blueberries?

    If using frozen blueberries instead of fresh, do not thaw the berries. Fold frozen berries into the cornbread batter and then bake it. **You may need to add a few minutes to the baking time.

    Can I make this recipe in a cast-iron skillet?

    You can make this recipe in a 9-inch round cast iron skillet.

    Why did my cornbread sink in the middle?

    You did not bake the cornbread long enough, resulting in an uncooked center.

    Can you freeze cornbread?

    Wrap cooled cornbread in plastic wrap and then foil or transfer slices to a freezer-safe zip-top bag. Freeze cornbread for up to 3 months. Thaw the bread completely at room temperature before consuming it. If desired, reheat cornbread in the oven at 350 degrees F until warm.

    Do I need to coat the blueberries in flour?

    You do not need to coat the blueberries in flour for this recipe. The cornbread batter is thick, so the blueberries will not sink to the bottom of the pan as it bakes.

    If you make the recipe, don’t forget to rate it, and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook. 

    📖 Recipe

    A slice of blueberry cornbread.

    Blueberry Cornbread with Fresh Blueberries

    Katelyn Theofanis
    Blueberry Cornbread has a tender crumb and crispy edges. This isn't just your ordinary sweet cornbread – it's brimming with juicy blueberries in every bite. This is a fun and delicious variation of the classic recipe. 
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 35 minutes mins
    Total Time 45 minutes mins
    Course Bread, Side Dish
    Cuisine American
    Servings 10 slices
    Calories 284 kcal

    Equipment

    • Mixing Bowls
    • Rubber Spatula
    • 9-inch Springform Pan

    Ingredients
      

    • 1 cup yellow cornmeal
    • 1 cup all-purpose flour
    • ¾ cup granulated sugar
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • ¾ cup buttermilk
    • 2 large eggs room temperature
    • ½ cup unsalted butter melted and cooled
    • 1½ cups fresh blueberries
    • turbinado sugar optional

    Instructions
     

    • Preheat the oven to 375°F. Grease a 9-inch round cake pan with nonstick cooking spray or butter and set it aside.
    • Combine cornmeal, flour, sugar, baking powder, and salt in a large bowl.
    • Whisk the buttermilk, eggs, and cooled melted butter in a separate bowl.
    • Make a well in the center of the dry ingredients. Pour the wet ingredients into the well and stir until just combined. Fold in the blueberries.
    • Pour the batter into the prepared pan. Bake the cornbread for 35-40 minutes, until golden brown and a toothpick inserted into the center of the bread comes out clean.
    • Allow the bread to cool slightly before removing it from the pan to cool on a wire rack. Serve warm or at room temperature.

    Notes

    • If using frozen blueberries instead of fresh, do not thaw the berries. Fold frozen berries into the cornbread batter and then bake it. **You may need to add a few minutes to the baking time. 
    • Use a 9-inch round pan, square pan, or cast-iron skillet.
    • Transfer {cooled} leftover cornbread to an airtight container or wrap slices in plastic wrap. Store cornbread at room temperature for up to 3 days or in the refrigerator for up to 5 days.

    Nutrition

    Calories: 284kcalCarbohydrates: 41gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 64mgSodium: 395mgPotassium: 123mgFiber: 2gSugar: 18gVitamin A: 379IUVitamin C: 2mgCalcium: 104mgIron: 1mg
    Tried this recipe?Tag your photo #sugarylogic or @sugarylogic ANY QUESTIONS? Please leave a comment below!

    Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

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    About Me

    I am the recipe developer, content creator, and photographer behind Sugary Logic. Sugary Logic's recipes are clear, simple, and easy to learn. These are all recipes I enjoy regularly (yes, the sweets too.) I'm so happy you're here, and I hope you enjoy these recipes as much as I do. Read More…

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    Hi, welcome to Sugary Logic! I'm Katelyn. I am an experienced chef and home cook publishing simple and easy recipes here on my food blog, Sugary Logic. Sugary Logic's recipes will save you time and allow you to create fast and easy meals as sophisticated as any restaurant meal.

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