Blueberry Cornbread

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You will love this cornbread.

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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.

Ingredients

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– yellow cornmeal – all-purpose flour – granulated sugar – baking powder – salt – buttermilk – large eggs – unsalted butter – fresh blueberries – turbinado sugar

STEP 1

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Preheat the oven to 375°F. Grease a 9-inch round cake pan with nonstick cooking spray or butter and set it aside.

STEP 2

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Combine cornmeal, flour, sugar, baking powder, and salt in a large bowl.

STEP 3

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Whisk the buttermilk, eggs, and cooled melted butter in a separate bowl.

STEP 4

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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.

STEP 5

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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.

Recipe Details

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Visit Sugarylogic.com for the recipe or click the link below!