Blueberry Cornbread
Switch up your cornbread game this summer (yes, it’s still summer) and give this Blueberry Cornbread a try. The blueberries give it a slightly sweet taste. It makes this the ultimate sweet and savory bread that needs a spot at your dinner table ASAP. It’s great on the side with BBQ or on it’s own as a not-too-sweet dessert/after dinner treat/late night snack. It’s delicious with softened salted butter and a drizzle of honey. And if you’re still in need of some blueberry cornbread inspiration, let’s not forget about these madeleines. They were the inspiration to this cake, and you’ll love it.
Blueberry Cornbread
This Blueberry Cornbread is a sweet and savory cake that can be eaten with BBQ or served as a not-too-sweet dessert with butter and honey!
Servings: 9
Equipment
- Mixing bowls
- 9-inch square baking pan
Ingredients
- 1 cup all-purpose flour plus 2 tablespoons
- 1 cup fine yellow cornmeal
- 2/3 cup granulated sugar
- 1 teaspoon salt
- 3 1/2 teaspoons baking powder
- 1/3 cup vegetable or canola oil
- 1 large egg at room temperature
- 1 cup buttermilk
- 1 pint fresh blueberries
- Butter for serving
- Honey for serving
Instructions
- Preheat oven to 400°F. Grease and flour a 9-inch square baking pan and set aside.
- In a large bowl, whisk together 1 cup flour, cornmeal, sugar, salt and baking powder. Make a well in the center and set aside.
- In a separate bowl, whisk together the oil, egg, and buttermilk. Pour into the dry ingredients and stir until just incorporated.
- In a small bowl, toss together the blueberries with the remaining 2 tablespoons flour. Add to the batter and fold carefully with a rubber spatula. Transfer to the prepared baking pan and spread out evenly.
- Bake until golden brown and a toothpick, inserted in the center, comes out clean, for 20 to 25 minutes. Remove from the oven and allow to cool for 10 minutes in the pan before slicing and serving with butter and honey. Enjoy!
