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 blueberry 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 make 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?! Then bake some of this blueberry cornbread. Enjoy!
Here are a few more recipes using blueberries that you might like to try:
- Blueberry Salsa
- Bakery Style Blueberry Muffins
- Blueberry- Yogurt Waffles
- Blueberry Lime Pound Cake
- Banana Blueberry Bread
- Blueberry Doughnut Muffins
- Lemon Blueberry Muffins
- Blueberry Lemon Smoothies
- 1 cup yellow cornmeal (I prefer stone-ground for this recipe)
- 1 cup all purpose flour
- 1/4 cup granulated white 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
- 1¼ cups buttermilk
- 1 tablespoon vanilla extract
- 6 tablespoons (¾ stick) unsalted butter, melted
- 1½ cups fresh blueberries, divided
- Preheat the oven to 325 degrees 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.
- Pour the batter into the prepared pan. Scatter the remaining 1/2 cup of blueberries on top. Bake for 40 minutes, or until the edges turn golden and a toothpick inserted into the center comes out mostly clean.