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, making 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 even dare I say it, 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.
In a large bowl, whisk together 1 cup flour, cornmeal, sugar, salt and baking powder. Make a well in the center and set aside.
**Tip: A friend of mine one time didn’t have cornmeal and so he used masa corn flour and it was delicious. That would be great here as well.**
In a separate bowl, whisk together the oil, egg, and buttermilk. Pour into the dry ingredients and stir until just incorporated.
**Note: Make sure to not over mix the batter because it’ll result in a dry and tough cornbread. We want a light and moist cake so use a light hand for this.**
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.
**Tip: Tossing the blueberries in a bit of flour will allow them to get suspended within the batter and not have them sink down all the way to the bottom. I do this all the time when adding nuts, chocolate or fruit to cakes, cupcakes or muffins.**
Transfer to a 9-inch square baking pan that has been greased and floured lightly (I use cooking spray that has flour in it already.) Spread out evenly.
Bake in a preheated 400°F oven 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.
This cornbread is designed to be enjoyed alongside any dinner, especially with grilled meals or BBQ’s but honestly, it’s sweet and decadent enough to be a delicious dessert or after dinner treat. Serve with some salted butter and/or a drizzle of honey. It’s so good either way!
If you’re not feeling the blueberries, or just don’t have any, this is the basic baseline cornbread recipe I make ALL the time. It’s my go-to. So plain is just as good. Another variation I make is to add in shredded cheddar, chopped jalapeño and scallions to the batter. You can also bake this in a 9-inch cast iron for a crispier crust and edge!
If you’re anything like me any prefer your cornbread on the sweeter side, then you’re going to love this blueberry version. It would also be delicious with dried blueberries, FYI. Give this a try and let me know what you think below. Thank you for reading and following along!
Blueberry Cornbread
Equipment
- Mixing Bowls
- whisk
- 9×9 square baking dish
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!
gorgeous, I’m already a sucker for cornbread, and even though I love the dry texture of classic cornbread, the blueberries add some welcome moisture to what can sometimes be a tough lump to swallow, so thank you!
Muy rico. Cornbread is a desert island food for me; I want it for breakfast and as a snack and as a dinner side. I’ve made lots of variations but this was my first time with blueberries. Fresh berries are outside of my meager food budget right now, but I used frozen and just plunked them in the batter unthawed. They sank just a bit into the finished bread, but not in an unpleasant way. Would def make this again many times. Thank you!