This Blueberry Cornbread is the perfect blend of sweet and savory, with juicy bursts of fresh blueberries in every bite. It's a comforting and slightly tangy treat that's great for breakfast, brunch, or as a side dish at any meal. The natural sweetness from the blueberries and the richness from the buttermilk make it an irresistible choice for a cozy day.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
1 cup cornmeal
1 cup all-purpose flour
¼ cup sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup milk
½ cup buttermilk
2 large eggs
¼ cup unsalted butter, melted
1 teaspoon vanilla extract
1 cup fresh blueberries
Directions
Preheat your oven to 375°F (190°C) and grease a 9-inch square baking pan or a similar-sized baking dish.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
In a separate bowl, whisk together the milk, buttermilk, eggs, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Gently fold in the fresh blueberries, ensuring they're evenly distributed throughout the batter.
Pour the batter into the prepared pan and spread it out evenly.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, and the top is golden brown.
Allow the cornbread to cool for a few minutes before cutting into squares and serving.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 9 servings
Variations
Add-ins: If you want to switch things up, you can add chopped nuts like walnuts or pecans to the batter for some extra crunch.
Sweetness: For a slightly sweeter cornbread, I sometimes increase the sugar to ⅓ cup, depending on my preference.
Frozen Blueberries: If fresh blueberries aren’t available, frozen blueberries work just as well. Just fold them in frozen to prevent bleeding into the batter.
Spices: A dash of cinnamon or nutmeg can give this cornbread a cozy, spiced flavor, perfect for fall.
Storage/Reheating
This Blueberry Cornbread can be stored in an airtight container at room temperature for up to 3 days. If you want to keep it longer, it can be stored in the fridge for up to a week. I love to reheat it in the microwave for about 20 seconds, or you can warm it up in the oven for a few minutes at 350°F (175°C) to get that freshly-baked feel.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work great in this recipe. Just fold them in straight from the freezer to prevent them from getting mushy.
Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend includes a binder like xanthan gum for the best texture.
Can I make this cornbread ahead of time?
Definitely! This cornbread keeps well for a couple of days, so it’s great for prepping ahead for a brunch or family meal.
How do I prevent the blueberries from sinking to the bottom?
To prevent the blueberries from sinking, toss them in a bit of flour before folding them into the batter. This will help keep them evenly distributed.
Can I freeze Blueberry Cornbread?
Yes, you can freeze the cornbread. Wrap it tightly in plastic wrap or foil, then place it in a freezer-safe bag. It will stay good for up to 3 months. To reheat, thaw it in the fridge overnight and warm it in the oven.
Conclusion
I always find that this Blueberry Cornbread is a crowd-pleaser. It’s easy to make, versatile, and has the perfect balance of sweet and savory. Whether I’m serving it for breakfast, brunch, or alongside dinner, it’s always a hit. Plus, it’s a fantastic way to enjoy fresh blueberries in a cozy, comforting treat.
Recipe:
Blueberry Cornbread
- Total Time: 40 minutes
- Yield: 9 servings
- Diet: Vegetarian
Description
This Blueberry Cornbread is a sweet and savory treat with fresh blueberries and a slightly tangy buttermilk flavor. Perfect for breakfast, brunch, or as a side dish.
Ingredients
1 cup cornmeal
1 cup all-purpose flour
¼ cup sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup milk
½ cup buttermilk
2 large eggs
¼ cup unsalted butter, melted
1 teaspoon vanilla extract
1 cup fresh blueberries
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9-inch square baking pan or a similar-sized baking dish.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, buttermilk, eggs, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Gently fold in the fresh blueberries, ensuring they're evenly distributed throughout the batter.
- Pour the batter into the prepared pan and spread it out evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, and the top is golden brown.
- Allow the cornbread to cool for a few minutes before cutting into squares and serving.
Notes
If using frozen blueberries, fold them in while still frozen to avoid bleeding into the batter.
If you prefer a sweeter cornbread, increase the sugar to ⅓ cup.
To prevent blueberries from sinking, toss them in a little flour before folding them into the batter.
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
Add spices like cinnamon or nutmeg for a cozy flavor, especially in fall.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 12g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
