I don’t know why it never occurred to me to add blueberries to my cornbread, but oh my heavens is this stuff ever good! I was tempted to call it Blueberry Cornbread Cake, because it was almost dessert-like. But I didn’t want to limit myself to only eating it after dinner. Because it’s absolutely amazing!
If you think about it, blueberries and cornbread are a perfect flavor combination. A match made in heaven, you might say. This was one of those recipes that disappeared within hours.
No one could resist walking by the pan without grabbing a bite! I think I enjoyed it most for breakfast–it reminded me a bit of coffee cake–but I definitely indulged all day long!
Besides tasting delicious, this is a wonderfully moist cornbread, thanks to the blueberries, I’m sure.
I haven’t tried this using frozen berries, but I would recommend sticking with fresh. I think it might be a little soggy otherwise.
I like to toss my berries in my dry ingredients before adding them to the batter. I find it helps keep them from all sinking to the bottom of the pan. And this is definitely one of those recipes where you don’t want to over-mix!
While I do love baking my cornbread in a cast iron skillet, I found this version turned out best when I baked it in an 8-inch square pan. A 9-inch pan will work as well, but I love the extra thickness I get with the slightly smaller pan.
Friends, I can not encourage you strongly enough to try this blueberry cornbread. You can thank me later.
Be sure to save this delicious blueberry recipe to your favorite Pinterest board for later!
Traditional cornbread gets even better with the addition of sweet blueberries.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup white sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 cups blueberries
- 2 eggs
- 2/3 cup buttermilk
- 1/2 cup vegetable oil
- 1/3 cup sour cream or plain yogurt
- Preheat oven to 400 degrees. Grease an 8-inch square baking dish.
- In a large bowl, mix cornmeal, flour, sugar, baking powder, and salt. Add blueberries and toss to coat.
- In a separate large bowl, beat eggs, milk, oil and sour cream or yogurt until smooth. Add the dry ingredients and mix until just combined.
- Pour into the prepared baking dish. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Serving Size: 8
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