Blueberry Cornbread

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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

pieces of blueberry cornbread stacked on a plate with a bowl of blueberries in the background- set on a green towel on a wooden surface

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

blueberry cornbread cut into pieces on a cutting board set on a green cloth napkin

And it’s stuffed with plenty of blueberries!

close up shot of a piece of blueberry cornbread

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

overhead shot of blueberry cornbread on a cutting board with a bowl of fresh blueberries and a slice of cornbread on a white plate with butter on it and a bowl of butter and a knife

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).

stack of slices of blueberry cornbread on a plate set on a green napkin. bowl of blueberries in white bowl on the side

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:

pieces of blueberry cornbread stacked on a plate with a bowl of blueberries in the background- set on a green towel on a wooden surface
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Blueberry Cornbread

The perfect bread to bake in the summer!
Prep Time 20 minutes
Cook Time 40 minutes
Servings 16 pieces
Calories 162kcal
Course Bread
Cuisine American
Keyword blueberry, cornbread


  • 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
  • cups buttermilk
  • 1 tablespoon vanilla extract
  • 6 tablespoons (¾ stick) unsalted butter, melted
  • 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.


Serving: 1piece | Calories: 162kcal | Carbohydrates: 23g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 37mg | Sodium: 138mg | Potassium: 102mg | Fiber: 1g | Sugar: 9g | Vitamin A: 211IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg
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Lori Lange of Recipe Girl

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  • Jenny (VintageSugarcube) wrote:

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

  • Blake-you need an app for that? wrote:

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

  • Kim wrote:

    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

    • Lori Lange wrote:

      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.

  • Sanjeeta KK wrote:

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

  • Jill wrote:

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

  • Javelin Warrior wrote:

    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…

  • Meghan wrote:

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

  • shelly (cookies and cups) wrote:

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

  • Sarah@ittybittyandohsopretty wrote:

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

  • Chung-Ah | Damn Delicious wrote:

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

  • Virginia wrote:

    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!

  • Mrs. L wrote:

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

  • Debbie Rogers wrote:

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

  • Margaret wrote:

    This looks really really good!

  • Lynna H. wrote:

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

  • marla wrote:

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

  • bridget {bake at 350} wrote:

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

  • Liz @ Virtually Homemade wrote:

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

  • Cathy @ Noble Pig wrote:

    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:).

  • Simone wrote:

    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!