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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
Author RecipeGirl.com (adapted from the Bread for Breakfast cookbook)
Course Bread
Cuisine American
Keyword blueberry, cornbread

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.

Nutrition

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