Traditional cornbread gets even better with the addition of sweet blueberries.
I don’t know why it never occurred to me to add blueberries to my cornbread, but oh my heavens is this stuff ever good! I was tempted to call it Blueberry Cornbread Cake, because it was almost dessert-like.
But I didn’t want to limit myself to only eating it after dinner. Because it’s absolutely amazing!
If you think about it, blueberries and cornbread are a perfect flavor combination. A match made in heaven, you might say. This was one of those recipes that disappeared within hours.
No one could resist walking by the pan without grabbing a bite! I think I enjoyed it most for breakfast–it reminded me a bit of coffee cake–but I definitely indulged all day long!
Besides tasting delicious, this is a wonderfully moist cornbread, thanks to the blueberries, I’m sure.
I haven’t tried this using frozen berries, but I would recommend sticking with fresh. I think it might be a little soggy otherwise.
I like to toss my berries in my dry ingredients before adding them to the batter. I find it helps keep them from all sinking to the bottom of the pan. And this is definitely one of those recipes where you don’t want to over-mix!
While I do love baking my cornbread in a cast iron skillet, I found this version turned out best when I baked it in an 8-inch square pan. A 9-inch pan will work as well, but I love the extra thickness I get with the slightly smaller pan.
Friends, I can not encourage you strongly enough to try this blueberry cornbread. You can thank me later.
Be sure to save this Blueberry Cornbread recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Blueberry Cornbread
- Cornmeal
- Flour
- Sugar
- Baking powder
- Salt
- Blueberries
- Buttermilk
- Eggs
- Vegetable oil
- Sour cream or plain yogurt
Blueberry Cornbread
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup white sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 cups blueberries
- 2 eggs
- 2/3 cup buttermilk
- 1/2 cup vegetable oil
- 1/3 cup sour cream or plain yogurt
Instructions
- Preheat oven to 400 degrees. Grease an 8-inch square baking dish.
- In a large bowl, mix cornmeal, flour, sugar, baking powder, and salt. Add blueberries and toss to coat.
- In a separate large bowl, beat eggs, milk, oil and sour cream or yogurt until smooth. Add the dry ingredients and mix until just combined.
- Pour into the prepared baking dish. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
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If you love this recipe, you might also like:
Blueberry Crumb Cake
Blueberry Muffin French Toast
Cranberry Orange Crumb Cake
Who Dished It Up First: Adapted from All Recipes
8 comments
Dennis F Heffernan
I’ve made this several times now. I’ve been using Bob’s Red Mill medium grind corn meal and I’ve found cutting the creme fraiche to a quarter cup gives good results. I’ve posted again on Instagram with a shot of this recipe (tagged) used to make individual cornbreads via a hamburger bun pan I got from the King Arthur website.
Dennis F Heffernan
Tried making this and while it tasted great, it came out kind of crumbly and cracked coming out of the pan. This might be due to me using creme fraiche instead of sour cream or yogurt, or maybe because I used a coarse grind corn meal. The recipe didn’t specify what kind to use so I just went with what I had in the house. I’ll have to experiment more. Did post a pic with a tag on Instagram (@thedennisaurus).
Katrina
I made this tonight and it turned out absolutely perfect. I ended up not having as many blueberries as I thought but didn’t realize until I went to add them to the recipe so I did half blueberries and half raspberries. Still tasted very good, but I suspect all blueberries will be even better! I will definitely make this again.
Megan
love the blueberries and buttermilk, I bet it really complements the cornbread!
MegUnprocessed
I love blueberry. This looks great!
Lane & Holly from With Two Spoons
Wow, this sounds amazing!
Tonia
I’ve eaten many kinds of cornbread but I’ve never tried it with blueberries. Great idea!
Suzanne
Sounds like a great dish for even an inexperienced cook to turn out with pride. Would be a great addition for a breakfast buffet.