Blueberry Cornbread

Welcome to a delightful twist on a classic favorite! Our Blueberry Cornbread combines the rustic charm of traditional cornbread with the sweet, juicy burst of fresh blueberries. Perfect for breakfast, brunch, or as a cozy side dish, this recipe brings together the wholesome goodness of cornmeal and the vibrant flavor of blueberries in every bite. Whether enjoyed warm out of the oven or toasted the next day, this cornbread is sure to become a staple in your kitchen. Let’s get baking! 

Blueberry Cornbread

Blueberry Cornbread

Recipe by riehlfood.com
5.0 from 1 vote
Difficulty: Easy
Servings

16

servings
Prep time

20

minutes
Cooking time

40

minutes

Imagine biting into a slice of cornbread that’s both tender and slightly crumbly, with a subtle sweetness that perfectly complements the natural tartness of plump blueberries. This Blueberry Cornbread is not only visually stunning with its golden hue and specks of deep purple, but it also offers a delightful harmony of textures and flavors. The nutty undertones of the cornmeal pair beautifully with the juicy berries, making it a delicious accompaniment to a hearty breakfast or a comforting snack. Serve it warm with a pat of butter or a drizzle of honey for an extra touch of indulgence. This recipe is a celebration of simple ingredients and the joy of baking, perfect for sharing with family and friends!

Cook Mode

Keep the screen of your device on

Ingredients

  • 1 cup yellow cornmeal

  • 1 cup flour

  • 1/4 cup sugar

  • 1/4 cup packed light brown sugar

  • 1/2 teaspoon salt

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 2 large eggs

  • 1 1/4 cups buttermilk

  • 1 tablespoon vanilla extract

  • 6 tablespoons (3/4 stick) unsalted butter

  • 1 1/2 cups fresh blueberries, divided

Directions

  • Preheat the oven to 325°F. Spray an 8-inch square pyrex or metal pan with nonstick spray.
  • In a large bowl, whisk together the cornmeal, flour, sugars, salt, baking powder and baking soda.
  • In a small bowl, whisk together the eggs, buttermilk and vanilla. Add to the dry ingredients, then pour in the melted butter too. Mix just until incorporated (don’t over-mix). Stir in 1 cup of the blueberries. Scatter the remaining 1/2 cup of blueberries on top.
  • Pour the batter into the prepared pan and bake for 40 minutes, or until the edges turn golden and a toothpick inserted into the center comes out mostly clean.

Did you make this recipe?

Tag @riehlfood on Instagram and hashtag it #riehlfood

Like this recipe?

Follow us @riehlfood/riehl-food/ on Pinterest

Did you make this recipe?

Follow us on Facebook

Share This!