Blueberry Cornbread

One of the many great things about vacationing in Massachusetts is being able to find an abundance of freshly picked, big and juicy blueberries. I’ve never been blueberry picking myself (it’s on the ‘ol bucket list), but I sure appreciate the vendors at the Farmer’s Market who do it for me :) Here’s a recipe to utilize your blueberry bounty: Blueberry Cornbread

This cornbread isn’t your typical “eat it with chili” kind of cornbread. It’s more of a delightful breakfast sort of bread.

And it’s stuffed with plenty of blueberries!

The blueberries are mixed into the batter along with coarse ground cornmeal, making the texture more interesting,  slightly crunchy, and incredibly moist.

I made a simple honey- cinnamon butter to spread on top (1 stick softened butter + 1 tablespoon honey + 1/2 teaspoon cinnamon).  Another good combo = maple butter (1 stick softened butter + 1 tablespoon maple syrup).

Think of it as a spin on the classic coffee cake- like Blueberry- Vanilla Cornbread Coffee Cake.  It’s one you’ve gotta try this summer when blueberries are easy and inexpensive to find.  And you don’t really have to go to Massachusetts to find them… but I wholly recommend it (since I love this place).  Are you lucky enough to live in a place where you can go blueberry picking?!

Print Print Recipe

Blueberry Cornbread

Yield: 16 pieces

Prep Time: 20 min

Cook Time: 40 min

Ingredients:

1 cup yellow cornmeal (stone/course ground works best)
1 cup Gold Medal® all-purpose flour
1/4 cup white granulated 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:

1. Preheat the oven to 325 degrees F. Spray an 8-inch square pyrex or metal pan with nonstick spray.

2. In a large bowl, whisk together the cornmeal, flour, sugars, salt, baking powder and baking soda.

3. 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.

4. 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.

Source: RecipeGirl.com (adapted from Bread for Breakfast)

More blueberry baking love from your favorite food blogs:
Blueberry Lemon Cheesecake Bars by Inspired Taste
Buttermilk- Blueberry Breakfast Cake by Alexandra’s Kitchen
Blueberry- Yogurt Waffles by Two Peas and Their Pod
Blueberry Doughnut Muffins by My Baking Addiction
Gluten-Free Blueberry Crumble Crisp by Gluten Free Goddess

Leave a Comment




50 Responses to “Blueberry Cornbread”

  1. 1

    Katrina — July 9, 2012 @ 3:35 AM

    I love a good cornbread and this recipe is fabulous! Blueberries rock my world!

  2. 2

    Ali @ Gimme Some Oven — July 9, 2012 @ 5:13 AM

    Those big blueberries look amazing!!! Love the idea of a fruity cornbread! :)

  3. 3

    Lauren at Keep It Sweet — July 9, 2012 @ 5:22 AM

    I can’t stop buying blueberries, even when I already have too many on hand. This looks like a great way to use them!

  4. 4

    Naomi — July 9, 2012 @ 5:34 AM

    I love the addition of the blueberries. Such a simple way to add depth to the flavor!

  5. 5

    Maria — July 9, 2012 @ 5:42 AM

    I posted Blueberry Corn muffins last week:) Love the addition of blueberries! Your bread looks fantastic!

  6. 6

    Natalie @ Cooking for My Kids — July 9, 2012 @ 6:03 AM

    I was hoping that you would post this recipe today. :) It looks delicious!!

  7. 7

    Cookbook Queen — July 9, 2012 @ 6:14 AM

    LOOOOVE those big blueberries in the corn bread…and that SPREAD!! i need this for breakfast!!

  8. 8

    April — July 9, 2012 @ 7:00 AM

    looks amazing, not a fan of normal cornbread but I could go for a couple of slices of this with some of those delicious butters!

  9. 9

    Amy @ What Jew Wanna Eat — July 9, 2012 @ 7:39 AM

    What a great idea! I love blueberries and I love cornbread. Plus that spread looks insane- you could top pretty much anything with it!

  10. 10

    Sommer@ASpicyPerspective — July 9, 2012 @ 7:50 AM

    Oh my lands!! This looks heavenly–love the fruity layer on the bottom.

    PS, I’m going to look for your RFR5K info now. ;)

  11. 11

    Juliette — July 9, 2012 @ 8:08 AM

    Fortunately i am lucky enough to have a local farm to go picking which i did this past hot sticky Saturday morning. 4 small buckets full of big ole sweet blueberries!! Made some delish blueberry muffins Sunday morning then later a big ole cobbler to take to our friends fish fry. I’ve got another picking scheduled for Tuesday eve to pick enough again for snacking on and then freezing the rest for some mid winter summer goodness.

  12. 12

    Maggie @ A Bitchin' Kitchen — July 9, 2012 @ 8:25 AM

    This looks delicious! I made blackberry cornbread a couple weeks ago, and now I want to try a blueberry version!

  13. 13

    sally @ sally's baking addiction — July 9, 2012 @ 9:05 AM

    That cinnamon honey butter on top of the cornbread looks incredible and sounds, Lori. The perfect accompaniment! I’ve seen a few cornbread recipes out there recently but this one steals my eye! The addition of blueberries lends a perfect sweet burst of juiciness. :)

  14. 14

    Averie @ Averie Cooks — July 9, 2012 @ 10:18 AM

    love the BIG CHUNKY blueberries in this, Lori!

  15. 15

    May I Have That Recipe — July 9, 2012 @ 10:24 AM

    Yum!!! These look delicious!! I just went blueberry picking with my family and this cornbread would be perfect to make with all those blueberries!!

  16. 16

    Kelly — July 9, 2012 @ 10:47 AM

    Ohh how I need this in my life, LOVE the combination of blueberries! This sounds amazing! :)

  17. 17

    kelley {mountain mama cooks} — July 9, 2012 @ 3:14 PM

    I’ve never been blueberry picking either. It’s something I’ve always wanted to do. This bread is a great use for all the blueberries I have on hand. And the more honey butter the better!

  18. 18

    Joanne (Inspired Taste) — July 9, 2012 @ 3:14 PM

    Oh, this looks lovely, especially the combo of blueberries and cornmeal! Also, thanks so much for linking to our cheesecake bars :)

  19. 19

    Jill — July 9, 2012 @ 3:52 PM

    Wow. This looks absolutely delicious!

  20. 20

    Joanne — July 9, 2012 @ 6:43 PM

    You can tell I’m so not really southern because I like my cornbread sweet. Like dessert. And really, blueberries can only make it better. Love this!

  21. 21

    Simone — July 9, 2012 @ 11:34 PM

    Now that… looks totally delicious! I love blueberries but we also get a lot of really tasteless bad ones here. Not sure why that is… I really have to go to another city to get decent fruit. Sad but true. Love your blueberry cornbread! Looks so good!

  22. 22

    Lori Lange — July 10, 2012 @ 3:45 AM

    That sounds great too!

  23. 23

    Cathy @ Noble Pig — July 10, 2012 @ 6:45 AM

    This turned out beautiful…lots of berries in there. Well, if you ever come to oregon, come in July, we will pick blueberries until you are blue in the face:).

  24. 24

    Liz @ Virtually Homemade — July 10, 2012 @ 7:23 AM

    That looks beautiful – feel like i want to bake it now, while drinking my morning coffee!

  25. 25

    bridget {bake at 350} — July 10, 2012 @ 7:25 AM

    Oh, Lori!!! Oh my gosh…this looks SO, SO good. Going right to the top of my must-make list!

  26. 26

    marla — July 10, 2012 @ 7:48 AM

    I am in love with your unique twist on cornbread ~ the blueberries are stunning!

  27. 27

    Lynna H. — July 10, 2012 @ 11:41 AM

    how creative~ and this looks really good since i love blueberries!

  28. 28

    Margaret — July 10, 2012 @ 12:01 PM

    This looks really really good!

  29. 29

    Debbie Rogers — July 10, 2012 @ 12:56 PM

    I bet this is good! I love to eat blueberry jam on hot buttered cornbread.

  30. 30

    Mrs. L — July 10, 2012 @ 2:35 PM

    Awesome. I just bought a bunch of blueberries at the Farmers Market Sunday and need something to do with them!

  31. 31

    Virginia — July 10, 2012 @ 7:01 PM

    I can’t tell you all how fabulous this cornbread is! Made it to go with chicken tonight for dinner…let’s just say the chicken was quickly pushed aside for second helpings of cornbread. SO good!

  32. 32

    Chung-Ah | Damn Delicious — July 10, 2012 @ 11:30 PM

    How fun! I love anything involving cornbread, and those plump blueberries makes it even better!

  33. 33

    Sarah@ittybittyandohsopretty — July 11, 2012 @ 6:34 AM

    I love the colour and I love anything involving cornbread! The blueberries make bright and fresh. Simply love it!

  34. 34

    shelly (cookies and cups) — July 11, 2012 @ 7:47 AM

    This is some cornbread I can get behind! Who am I kidding, I can get behind most cornbread, but this…perfection!

  35. 35

    Meghan — July 12, 2012 @ 5:56 AM

    I’m all about blueberries right now, and I love your twist on cornbread Lori!

  36. 36

    Javelin Warrior — July 12, 2012 @ 10:00 PM

    What an inspired creation – blueberries with cornbread! I’m featuring this post in Food Fetish Friday (with a link-back and attribution). I hope you have no objections and it’s always a pleasure following you…

  37. 37

    Jill — July 13, 2012 @ 4:48 AM

    I made this cornbread and it is awesome! I had to copy the recipe and give it to my guests. Very tasty!

  38. 38

    Sanjeeta KK — July 14, 2012 @ 11:57 PM

    I love cornbread and its crumbly texture.. blueberries in it is such a wonderful addition!

  39. 39

    Kim — July 15, 2012 @ 10:14 PM

    This looks delicious. Quick question: is this best eaten the day of baking, the day after, or both? I cook breakfast at church and am wondering if I could make this the day before. Does it need to be refrigerated? Thanks!! Kim

  40. 40

    Lori Lange — July 16, 2012 @ 2:49 AM

    Hi Kim, You could make this the night before if you’d like. Just wrap it well- refrigerate if you’d like, but not necessary.

  41. 41

    Blake-you need an app for that? — July 16, 2012 @ 8:01 AM

    Absolutely gorgeous and delicious! A nice change from our usual blueberry muffins. Thanks!

  42. 42

    Jenny (VintageSugarcube) — July 16, 2012 @ 2:30 PM

    Ohhhhh!! That will make an incredible breakfast. My boyfriends loves cornbread and I love blueberry muffins. I think I’ve found a compromise. :)

  43. 43

    Roxana | Roxana's Home Baking — July 18, 2012 @ 6:55 AM

    I can never have enough blueberries this time of the year. Love love your twist on the classic cornbread and the flavored butter, oh yum!

  44. 44

    Diana — July 21, 2012 @ 7:19 PM

    It looks amazing, I want a piece right now. I’ll definitely try to make it!!! enjoy your weekend!! :D

  45. 45

    Maureen — July 28, 2012 @ 3:06 PM

    Hi, I just made a double batch and it’s wonderful. I expected it to be sweet but it’s not. It reminds me of Sunday dinner at Grandmas. Do you think this will freeze well?

  46. 46

    Lori Lange — July 30, 2012 @ 10:07 AM

    I have not tried freezing it yet.

  47. 47

    Vera Zecevic - Cupcakes Garden — August 4, 2012 @ 4:39 AM

    Really nice color! I think it is great idea the butter on the top! Moutwatering!

  48. 48

    Stacy H. — September 30, 2012 @ 6:08 PM

    I recently found a similar cornbread muffin recipe (named something like Breakfast Cornbread). Based on comments in the review section, I added some craisins and orange zest to the sweet cornbread batter. OMG, they were so good! My son (age 7) made them for the fair and got a blue ribbon! I’d definitely recommend trying it!

  49. 49

    Anna @ Camera & Clementine — January 2, 2013 @ 3:58 AM

    This looks great, Ive never tried maple butter but its a revelation!

  50. 50

    Linda Yepez — June 2, 2014 @ 11:34 AM

    I made the blueberry cornbread and the batter taste was amazing. But I had a little problem with the timing and wondered if the oven temp was correct at 325 degrees for 40 minutes., I tested it in the center and it seemed dry but then I cooled it on my baking rack for 15 minutes and when I turned it to remove from the pan there was a large area that was still wet and it was actually falling out of the cake onto the counter. I put it back in the oven for 375 for about 10 more minutes but it was already out of the baking pan so it was not a sure fix.

    Can you comment on whether the temp for the oven could be higher to 350 or 375 and/or the time increased to 50 minutes or more. I would definitely bake it again, but want to be sure I avoid this mishap.