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
Blueberry Cornbread
Recipe Details
Ingredients
- 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
Instructions
- 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.
I am in love with your unique twist on cornbread ~ the blueberries are stunning!
Oh, Lori!!! Oh my gosh…this looks SO, SO good. Going right to the top of my must-make list!
That looks beautiful – feel like i want to bake it now, while drinking my morning coffee!
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:).
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!
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!
Wow. This looks absolutely delicious!
Oh, this looks lovely, especially the combo of blueberries and cornmeal! Also, thanks so much for linking to our cheesecake bars 🙂
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!
Ohh how I need this in my life, LOVE the combination of blueberries! This sounds amazing! 🙂
Yum!!! These look delicious!! I just went blueberry picking with my family and this cornbread would be perfect to make with all those blueberries!!
love the BIG CHUNKY blueberries in this, Lori!
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. 🙂
This looks delicious! I made blackberry cornbread a couple weeks ago, and now I want to try a blueberry version!
That sounds great too!
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.
Oh my lands!! This looks heavenly–love the fruity layer on the bottom.
PS, I’m going to look for your RFR5K info now. 😉
What a great idea! I love blueberries and I love cornbread. Plus that spread looks insane- you could top pretty much anything with it!
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!
LOOOOVE those big blueberries in the corn bread…and that SPREAD!! i need this for breakfast!!
I was hoping that you would post this recipe today. 🙂 It looks delicious!!
I posted Blueberry Corn muffins last week:) Love the addition of blueberries! Your bread looks fantastic!
I love the addition of the blueberries. Such a simple way to add depth to the flavor!
I can’t stop buying blueberries, even when I already have too many on hand. This looks like a great way to use them!
Those big blueberries look amazing!!! Love the idea of a fruity cornbread! 🙂
I love a good cornbread and this recipe is fabulous! Blueberries rock my world!