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–+ servings

Blueberry Cornbread Recipe

Megan
Blueberry cornbread is a deliciously moist, lightly sweetened and savory cornbread packed with tart, ripe and juicy blueberries. This blueberry cornmeal bread is easy to make in a jiffy and is equally perfect for breakfast, snack or dessert.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Dessert
Cuisine American
Servings 8 servings

Equipment

Ingredients
  

  • 1¼ cup (150 g) all purpose flour
  • 1 cup (120 g) cornmeal
  • ½ cup (100 g) granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¼ cup (60 ml) oil
  • ¼ cup (60 ml) melted unsalted butter
  • 2 large eggs, room temperature
  • 1¼ cup (300 ml) buttermilk, room temperature
  • 2 cups blueberries, divided

Instructions
 

  • Preheat the oven to 375 F (190 C). Grease and line the bottom of a 9- inch (23 cm) springform or cake pan with parchment paper. 
  • In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt together until well combined. Set aside for now. 
    1¼ cup (150 g) all purpose flour, 1 cup (120 g) cornmeal, ½ cup (100 g) granulated sugar, 1 tablespoon baking powder, ½ teaspoon salt
  • In a large mixing bowl whisk the oil, melted butter, eggs, and buttermilk together until smooth and well combined. Stir the dry ingredients into the wet until just combined.
    Toss 1 ½ cup of blueberries in 2 teaspoons of flour. Then gently stir the coated blueberries into the cornmeal batter. The remaining ½ cup blueberries will top the cornbread prior to baking.
    ¼ cup (60 ml) oil , ¼ cup (60 ml) melted unsalted butter, 2 large eggs, room temperature, 1¼ cup (300 ml) buttermilk, room temperature, 2 cups blueberries, divided
  • Evenly spread the blueberry cornmeal batter into the prepared pan. Top with the reserved blueberries and 1 tablespoon of sugar if you like. 
    Bake the cornbread for 35 - 45 minutes or until a toothpick inserted into the center of the cornbread comes out clean or with a few moist crumbs. The crust will be golden brown.
  • Cool the cake in the pan for 15  minutes. Gently release the side of the springform pan and allow the cornbread to cool completely to room temperature before topping with honey, butter or enjoy plain.

Notes

Store: An blueberry cornbread cake can be stored in an airtight container at room temperature for up to 4 - 5 days. 
Cornbread mix option: Prepare the cornbread according to the box directions of a premade cornbread mix like Jiffy. Then fold blueberries into the batter right before transferring the cornbread into a pan to bake. Follow the baking guidelines as written on the cornbread mix box.
Keyword Blueberry Corn Bread, Blueberry Cornbread, Blueberry Cornbread Recipe, Cornbread with Blueberries
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