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Moist and Airy Blueberry Cornbread
Lightly sweet and packed with juicy fruit
Blueberry Cornbread may seem like an odd combination, especially to southerners who get cranky when you mess with their tried and true recipes.
However, this is not like our favorite Southern Buttermilk Cornbread. It’s lighter, more cake-like but not too sweet. We use more flour than cornmeal to ensure a lighter texture without sacrificing the hints of the cornmeal texture and flavor we love.
This recipe calls for 2 full cups of fresh blueberries to ensure each bite is packed with fruit. The blueberry flavor is practically intense, but in a great way!
Don’t worry cornbread lovers, you’re going to LOVE this blueberry packed treat. It’s slightly sweet but still savory and holds together beautifully. So good! 😁
- all-purpose flour
- yellow cornmeal (I use Quaker brand corn meal)
- granulated sugar
- baking powder
- whole milk
- sour cream
- unsalted butter, melted and cooled slightly
- one large egg at room temperature
- fresh blueberries
- coarse sugar for topping
How to make Blueberry Cornbread
1. Prep the pan and preheat the oven
For this recipe we use a light colored 8-inch cake pan with 2-inch high sides. Lightly grease or spray the pan with vegetable cooking spray and set aside.
Preheat the oven to 375 degrees F.
2. Combine the dry ingredients
In a large mixing bowl whisk together the flour, cornmeal, sugar, baking powder and salt.
3. Combine the wet ingredients
In a 2-cup measuring cup combine the milk, sour cream, melted butter and egg. Whisk until blended.
Pour the milk mixture into the flour cornmeal mixture and fold together with a spatula just until moistened.
4. Fold in the blueberries
Set aside 1/2 cup of blueberries for topping if desired. Gently fold the remaining blueberries into the batter. Spoon the batter into the prepared pan and smooth the top.
Scatter the remaining blueberries on top then sprinkle with coarse sugar.
Bake for 35 to 45 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
Cool for 15 minutes then turn the cornbread out on a wire rack to cool. Serve slightly warm with butter, honey butter or a drizzle of honey.
Storing and freezing Blueberry Cornbread
Store leftovers in an airtight container at room temperature for up to 2 days. Refrigerate for longer storage.
To freeze tightly seal the cornbread in plastic wrap, then place in an airtight container. Blueberry Cornbread may be frozen for up to two months.
Thaw overnight in the refrigerator and rewarm in the microwave at 50% power.
The best pan to use when making Blueberry Cornbread
For this recipe we skip the cast iron and use a light colored cake pan instead. We’ve found this corncake is much better with a softer exterior than traditional cornbread.
We use our favorite 8-inch round 2-inch high sided light color cake pan for this recipe. You can also use a square baking pan, springform pan or make the batter into muffins.
Use fresh or frozen blueberries in our Blueberry Cornbread
If using fresh be sure to rinse then dry the blueberries. Pick out and discard any berries that are super soft and mushy.
If using frozen blueberries, do not thaw first. Toss the frozen blueberries in 2 tablespoons of all-purpose flour before adding to the batter. The frozen blueberries may streak the batter a little but this won’t affect the flavor.
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- 1 ⅓ cups all-purpose flour (164g)
- ⅔ cup yellow cornmeal (110g)
- ½ cup granulated sugar (110g)
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup whole milk (4oz)
- 1 cup sour cream (8oz)
- ¼ cup unsalted butter melted and cooled (2oz)
- 1 large egg lightly beaten room temperature
- 2 cups blueberries (10oz)
- 1 tablespoon coarse sugar for topping
- Preheat oven to 375°F. Lightly grease an 8-inch light colored cake pan with 2-inch high sides; set aside. (You can also use a light color 8-inch springform pan)
- In a large mixing bowl whisk together the flour, cornmeal, sugar, baking powder and salt. In a separate 2-cup measuring cup combine the milk, sour cream, butter and egg. Whisk until blended. Pour the milk mixture into the flour mixture and blend with a spatula just until moistened.
- Set aside ½ cup of the blueberries for scattering on top, if desired. Gently fold in the remaining blueberries using a spatula. Pour the batter into the prepared pan and smooth the top. Scatter the remaining blueberries over the batter then sprinkle with coarse sugar.
- Bake for 35 to 45 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Cool for 15 minutes then turn the cornbread out on a rack to cool. Serve slightly warm with honey butter or a drizzle of honey.
- Store leftovers well sealed at room temperature or refrigerate for longer storage. You can also wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and rewarm gently in the microwave
Favorite Cornbread Recipes
If you love traditional buttermilk cornbread, I’m confident you’ll love this recipe for Blueberry Cornbread too.
And finally, for the holidays try our Southern Cornbread Dressing Recipe. It’s a classic our family has enjoyed for generations. Easy make-ahead directions too!
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