Blueberry Cornbread with Fresh Blueberries
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.
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
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