Hey, y'all! Looking to use those delicious, fresh blueberries? You're going to love my Blueberry Cornbread! This sweet cornbread is bursting with flavor from the blueberries - it's the perfect summer treat that all will love!

Blueberry Cornbread

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Blueberry Cornbread Ingredients

• 1 ¼ c. white flour
• ¾ c. yellow cornmeal
• 2 c. fresh blueberries, divided
• ⅔ c. white sugar
• 1 egg, beaten
• 1 c. milk
• 2 tsp. baking powder
• 1 tsp. salt
• ⅓ c. butter, melted

How to Make Blueberry Cornbread

1. Preheat your oven to 400°F and prepare a 9-inch round springform pan by liberally greasing it with butter or use a seasoned cast iron skillet.
2. In a large mixing bowl, combine the flour, cornmeal, baking powder, salt, and sugar. Stir the dry ingredients until well combined.
3. Add the beaten egg, milk, and melted butter to the flour mixture, stirring until fully incorporated with a spatula or wooden spoon.
4. Take 1 ½ cups of blueberries and toss them with a pinch of flour. Fold the floured blueberries into the cornbread batter.
5. Pour the batter into the prepared pan or skillet, smoothing it out with a rubber spatula. Sprinkle the remaining ½ cup of blueberries over the top.
6. Bake the cornbread in the preheated oven for 25-30 minutes until the edges turn a deep golden brown and a toothpick inserted into the middle comes out clean.
7. Allow the cornbread to cool in the pan for about 5 minutes before transferring it to a wire rack to finish cooling. Serve warm or at room temperature.

Pro Tips For Making This Recipe

1. Adding a pinch of flour to the blueberries before mixing them into the cornbread helps to suspend them throughout the batter as the cornbread bakes.
2. Use a toothpick or cake tester to check for doneness. Insert it into the center of the cornbread - if it comes out clean, it's ready.
3. Store leftover cornbread in an airtight container or wrapped tightly in plastic wrap to maintain freshness. It can be stored at room temperature for a day or two, or refrigerated for longer shelf life.

Other Cornbread Recipes You'll Love

1. MawMaw's Southern Buttermilk Cornbread
2. Jiffy Cornbread Muffins
3. Pumpkin Cornbread
4. Mexican Cornbread

Blueberry Cornbread

Blueberry Cornbread

JC Phelps

You're going to love my Blueberry Cornbread, which is a sweet take on a classic southern recipe. Comforting and delicious!

5 from 5 votes

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Side Dish

Cuisine American, Southern

Servings 12

Calories 241 kcal

Equipment

• 9-inch springform pan or cast iron skillet

Ingredients

  

1x2x3x

• 1 ¼ c. white flour
• ¾ c. yellow cornmeal
• 2 c. fresh blueberries divided
• ⅔ c. white sugar
• 1 egg beaten
• 1 c. milk
• 2 tsp. baking powder
• 1 tsp. salt
• ⅓ c. butter melted

Instructions

 

• Preheat your oven to 400°F and prepare a 9-inch round springform pan by liberally greasing it with butter or use a seasoned cast iron skillet.
• In a large mixing bowl, combine the flour, cornmeal, baking powder, salt, and sugar. Stir the dry ingredients until well combined.
• Add the beaten egg, milk, and melted butter to the flour mixture, stirring until fully incorporated with a spatula or wooden spoon.
• Take 1 ½ cups of blueberries and toss them with a pinch of flour. Fold the floured blueberries into the cornbread batter.
• Pour the batter into the prepared pan or skillet, smoothing it out with a rubber spatula. Sprinkle the remaining ½ cup of blueberries over the top.
• Bake the cornbread in the preheated oven for 25-30 minutes until the edges turn a deep golden brown and a toothpick inserted into the middle comes out clean.
• Allow the cornbread to cool in the pan for about 5 minutes before transferring it to a wire rack to finish cooling. Serve warm or at room temperature.

Notes

• Adding a pinch of flour to the blueberries before mixing them into the cornbread helps to suspend them throughout the batter as the cornbread bakes.
• Use a toothpick or cake tester to check for doneness. Insert it into the center of the cornbread - if it comes out clean, it's ready.
• Store leftover cornbread in an airtight container or wrapped tightly in plastic wrap to maintain freshness. It can be stored at room temperature for a day or two, or refrigerated for longer shelf life.

Nutrition

Calories: 241kcalCarbohydrates: 50gProtein: 6gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 17mgSodium: 267mgPotassium: 148mgFiber: 3gSugar: 19gVitamin A: 84IUVitamin C: 4mgCalcium: 89mgIron: 2mg

Keyword Blueberry Cornbread

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My best,

JC