This Blueberry Cornbread is a sweet twist on a classic! Traditional cornbread batter is combined with fresh or frozen, juicy blueberries to create a moist and flavorful quick bread.
Why you’ll love this
- Quick and easy. This one bowl batter comes together in minutes, then gets baked until golden brown and bursting with juicy blueberries.
- Twist on a classic. Who doesn’t love cornbread? This sweet twist on a classic is a great way to mix it up.
- Versatile. Serve this at your summer BBQ, your game day party, or at the Thanksgiving table…it’s a hit all year round!
Ingredient notes
- Cornmeal – looks for fine or medium-grind yellow cornmeal. Fine grind will give you a smoother cake-like texture whereas medium-grind will give you some “grit”. White cornmeal may also be used, but it’s more mild in flavor and less “corny”.
- Flour – all-purpose flour will give you the best results. White whole wheat flour would be an ok substitute.
- Baking Powder – not baking soda. Be sure to use fresh baking powder for the best lift.
- Salt – table salt was used in the original recipe, but kosher salt may also be used. If using kosher salt, you’ll likely need more than called for in the recipe, because it’s less “salty”.
- Milk – use whole milk for the richest texture, but any milk: 1%, 2%, almond milk, etc. may also be used. If using buttermilk, omit the lemon juice and use 2/3 cups buttermilk.
- Lemon Juice – or vinegar (white or apple cider). This is combined with the milk to create homemade buttermilk.
- Honey – equal parts granulated sugar or maple syrup may also be used, but I love the combination of blueberries, honey, and corn.
- Butter – unsalted, salted, or plant-based varieties may be used. Oil such as avocado oil or coconut oil may be used, but the texture may be slightly heavier and the flavor obviously won’t be as rich and buttery.
- Vanilla – omit if you don’t have any on hand. Vanilla extract, imitation vanilla, or vanilla bean paste may be used.
- Eggs – be sure you’re using room temperature *large* eggs.
- Blueberries – fresh (preferred) or frozen blueberries will work.
- Coarse/Raw/Turbinado Sugar – optional for sprinkling if you like a crispy, crunchy top on your cornbread!
Do i use fresh or frozen blueberries in cornbread?
I prefer fresh blueberries, if possible, but frozen blueberries will work as well.
If using fresh blueberries, be sure to thoroughly wash and dry the blueberries before proceeding with the recipe.
If using frozen blueberries, keep frozen, then toss with 1-2 tablespoons all-purpose flour before folding them into the batter. This will keep them from sinking.
What to serve with blueberry cornbread
Blueberry cornbread is great served warm with a little extra butter and drizzle of honey. Serve it alone as a breakfast, snack, or dessert (maybe with a little vanilla ice cream!) or alongside any of these main dishes:
How to store
Leftover cornbread will keep in an airtight container at room temperature for 1-2 days, in the refrigerator for 5-7 days or in the freezer for 2-3 months.
To reheat, bake or microwave until warmed through.
– Jennifer
Blueberry Cornbread
This Blueberry Cornbread is a sweet twist on a classic! Traditional cornbread batter is combined with fresh or frozen, juicy blueberries to create a moist and flavorful quick bread.
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 16 pieces
Equipment for this recipe
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Ingredients
- 1 tablespoon lemon juice
- scant ⅔ cup milk whole milk preferred, but anything will work
- ½ cup honey
- ½ cup unsalted butter melted and cooled slightly
- 1 tablespoon vanilla extract
- 2 large eggs room temperature
- 1 cup yellow cornmeal fine or medium grind
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 cups fresh blueberries *
- 1 tablespoon coarse/raw/turbinado sugar optional for topping
Instructions
- Preheat oven to 400 degrees F and grease a non-stick 9x9 inch square baking dish with cooking spray. Set aside.
- Place 1 tablespoon lemon juice into a liquid measuring cup, then add milk until it reaches the 2/3 cup line. Set aside for 5-10 minutes to create your “buttermilk”.
- Pour “buttermilk” into a large bowl, then whisk in honey, melted and cooled butter, vanilla, and eggs until combined.
- Add in cornmeal, flour, baking powder, and salt and whisk again until *just* combined.
- Gently fold in blueberries, then pour the batter into the prepared baking dish.
- Optional: sprinkle the top with sugar.
- Bake in preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool slightly, then slice and serve warm with extra butter and honey!
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STORING
Room Temp:1-2 Days
Refrigerator:5-7 Days
Freezer:2-3 Months
Reheat:Warm in microwave or oven until heated through
*Storage times may vary based on temperature and conditions
Notes
*If using frozen blueberries, keep frozen and toss with 1-2 tablespoons flour before folding into batter.
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Nutrition Information
Nutrition Facts
Blueberry Cornbread
Amount Per Serving (1 piece)
Calories 182 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 40mg13%
Sodium 161mg7%
Potassium 164mg5%
Carbohydrates 26g9%
Fiber 2g8%
Sugar 12g13%
Protein 3g6%
Vitamin A 238IU5%
Vitamin C 2mg2%
Calcium 54mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
Keywords: bbq side dish, blueberry cornbread, potluck side dish, quick bread, sweet bread, sweet cornbread, thanksgiving side dish