30 minutes

Blueberry Cornbread

Looking for a perfect use for your summer fresh blueberries? This easy blueberry cornbread recipe is it! With sweet cornbread bursting with juicy blueberries in every bite, this is a perfect summer treat your whole family will love.

Cornbread is always a favorite in my house. Homemade cornbread with a heaping bowl of hot chili is a staple in our monthly meal plan, and I have probably made this homemade cornbread recipe at least a hundred times. I almost feel a little guilty saying this, but I think I have a new favorite.

This delicious blueberry cornbread is a taste sensation. This sweet version of traditional cornbread has just enough salty and savory flavor to be a perfect base for sweet blueberries. The texture of the cornbread suspends the blueberries throughout the bread for juicy goodness in every bite. This cornbread is a perfect side dish for grilled or smoked meats during the summer, or a great sweet breakfast treat served with eggs or greek yogurt on the side.  This simple dish is easy enough for a busy weeknight, and pretty enough for company. 

For other perfect recipes for all your summer berries, try my buttermilk blueberry muffinsblackberry oatmeal bake, or strawberry filled cupcakes

A slice of blueberry cornbread on a gray plate. The cornbread is topped with butter and honey, and has a bite taken out of the front. Another plate and a cake stand of cornbread are in the background.

You Will Love This

  • Blueberries and cornbread are a match made in heaven. This delicious cornbread recipe is a great way to use up all your fresh summer berries!
  • This recipe would also be great as blueberry cornbread muffins. Corn muffins are great for meal prep and freeze beautifully.

Ingredients

Ingredients for blueberry cornbread on a marble background.

To make blueberry cornbread, you need the following simple ingredients (exact measurements are in the recipe card below):

  • White whole wheat flour: You can substitute all-purpose flour if you prefer.
  • Yellow cornmeal
  • Baking powder
  • Salt
  • White sugar
  • Egg
  • Milk
  • Butter
  • Fresh blueberries: To substitute frozen blueberries in this recipe, I would recommend thawing the frozen blueberries under warm water, and then patting them dry with a clean towel before adding them to the batter. This way, they won’t release too much moisture when baked.

Instructions

Step One: Preheat the oven to 400 degrees F. Grease a 9-inch round springform pan with butter or olive oil. 

Note: A 9-inch square baking pan would also work well for this recipe. 

Step Two: Add the flour, cornmeal, baking powder, salt and sugar to a large mixing bowl. Stir to combine the dry ingredients. 

A glass bowl with the dry ingredients for cornbread measured into it, not yet mixed together.

Step Three: Add the beaten egg, milk, and melted butter to the flour mixture. Stir in the wet ingredients with a spatula or wooden spoon until well incorporated. 

A glass bowl with the wet ingredients for cornbread poured on top of the dry ingredients, not yet mixed together.
A glass bowl with cornbread batter on a marble background.

Step Four: Measure out 1 ½ cups of blueberries. Set the remaining ½ cup of berries aside for later. Add a pinch of flour to the blueberries and fold them into the cornbread batter.

A glass bowl with cornbread batter with blueberries mixed in on a marble background.

Step Five: Pour the cornbread batter into the prepared pan, and smooth it out with a rubber spatula until evenly distributed. Sprinkle the remaining blueberries over the top of the batter.

A springform cake pan with unbaked blueberry cornbread batter, evenly spread into the pan, on a marble background.
A springform cake pan with unbaked blueberry cornbread batter, dotted with blueberries on top, on a marble background.

Step Six: Bake the cornbread in the preheated oven for 25-30 minutes, until the edges are a deep golden brown and a toothpick inserted into the middle comes out clean. Let the cornbread cool for about 5 minutes in the cake pan, and then remove to a wire rack to finish cooling. Serve warm or at room temperature.

An overhead view of an unsliced blueberry cornbread on a white platter. Plates, more blueberries, honey and butter sit to the side.

Storage

For best results, wrap leftover cornbread tightly in plastic wrap or place in an airtight container and store at room temperature. Make sure the cornbread has cooled completely before storing. Eat the leftover cornbread within 2-3 days. Cornbread will lose some of its moist texture the longer it sits. 

A close up side view of a slice of blueberry cornbread on a cake server, showing the juicy berries on the inside of the cornbread.
An overhead view of blueberry cornbread on a white platter. Half of the cornbread is unsliced, and half is sliced with two slices removed. Forks, plates, and a cake server sit to the side.

Blueberry Cornbread

Looking for a perfect use for your summer fresh blueberries? This easy blueberry cornbread recipe is it! With sweet cornbread bursting with juicy blueberries in every bite, this is a perfect summer treat your whole family will love.
5 from 3 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Breakfast, Side Dish
Cuisine American
Servings 12 servings
Calories 200 kcal

Ingredients
  

  • 1 1/4 cup white whole wheat flour plus a pinch
  • 3/4 cup yellow cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2/3 cup white sugar
  • 1 egg
  • 1 cup milk
  • 1/3 cup butter melted
  • 2 cups fresh blueberries divided

Instructions
 

  • Preheat the oven to 400 degrees F. Grease a 9-inch round springform pan with butter or olive oil. 
  • Add the flour, cornmeal, baking powder, salt and sugar to a large mixing bowl. Stir to combine the dry ingredients. 
  • Add the beaten egg, milk, and melted butter to the flour mixture. Stir in the wet ingredients with a spatula or wooden spoon until well incorporated. 
  • Measure out 1 ½ cups of blueberries. Set the remaining ½ cup of berries aside for later. Add a pinch of flour to the blueberries and fold them into the cornbread batter.
  • Pour the cornbread batter into the prepared pan, and smooth it out with a rubber spatula until evenly distributed. Sprinkle the remaining blueberries over the top of the batter.
  • Bake the cornbread in the preheated oven for 25-30 minutes, until the edges are a deep golden brown and a toothpick inserted into the middle comes out clean. Let the cornbread cool for about 5 minutes in the cake pan, and then remove 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. This step is helpful but not critical – cornbread batter is already pretty thick and will do a decent job of suspending the berries even without the added flour.

Nutrition

Calories: 200kcalCarbohydrates: 32gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 30mgSodium: 319mgPotassium: 102mgFiber: 3gSugar: 15gVitamin A: 224IUVitamin C: 2mgCalcium: 78mgIron: 1mg
Keyword blueberry cornbread
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One Comment

  1. 5 stars
    This is a really unique and fun take on a family favorite of ours. Just watch out for little hands… my 6 year old ate 3/4 of it when he wasn’t being closely monitored!!!

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