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.
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!
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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
- 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
- Preheat the oven to 375 degrees 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.
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.
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
Expert Tips
- Check the expiration date of the baking powder.
- Spoon and level the dry ingredients when measuring them to prevent a dry cornbread.
- Refrain from over-mixing the batter once the wet ingredients have been added.
- Bake cornbread in a preheated oven.
- Cover the edges of the cornbread with foil if they are browning too quickly.
Frequently Asked Questions
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.
You can make this recipe in a 9-inch round cast iron skillet.
You did not bake the cornbread long enough, resulting in an uncooked center.
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.
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
Blueberry Cornbread with Fresh Blueberries
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
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