Easy Blueberry Cornbread Recipe

Blueberry cornbread is a delightful mix of classic comfort food and fruity sweetness. It takes the traditional savory cornbread and adds juicy blueberries. The result is a moist, tender bread that works for breakfast, dessert, or an afternoon snack. Serve it warm with butter, enjoy it with tea, or bring it to a family gathering. This blueberry cornbread is sure to impress. Try our other cornbread recipes llikes 

Unlike overly sweet cakes, blueberry cornbread has a balanced flavor. The mild cornmeal gives structure and richness, while the blueberries add natural sweetness and moisture. This makes it a versatile, homemade, and comforting treat.

Ingredients for Blueberry Cornbread

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• ¾ cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt

• 2 large eggs
• 1 cup milk (whole milk works best)
• ½ cup unsalted butter, melted and cooled
• 1 teaspoon vanilla extract

• 1 to 1½ cups blueberries

Equipment Needed

• 8-inch square baking pan

• Large mixing bowls

• Measuring cups and spoons

• Whisk and spatula

How to Make Blueberry Cornbread

Step 1: Preheat the oven to 375°F (190°C). Prepare an 8-inch square pan by greasing it well. 

Step 2: Add the cornmeal, flour, sugar, baking powder, and salt to a large bowl and stir well to blend. 

Step 3: In a separate bowl, beat the eggs lightly. Mix the milk, melted butter, and vanilla extract into the batter. Whisk until smooth.

Step 4: Slowly pour the wet ingredients into the dry ingredients. Stir gently until just combined. Add the blueberries and gently fold them into the batter.

Step 5: Pour the mixture into the greased pan, gently spread it evenly, and bake for about 35–40 minutes until fully set in the center.

Step 6: Let the cornbread cool for 10–15 minutes before slicing. Serve warm or at room temperature.

Storage Tips

Storage: Store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

Freezing: Tightly cover each slice with plastic wrap, transfer to a freezer-safe container or bag, and freeze for up to 3 months. Allow to thaw at room temperature or heat lightly before serving.

Pro Tips for the Best Blueberry Cornbread

• Use room-temperature eggs and milk: This helps the batter mix smoothly and bake evenly.
• Coat blueberries with flour: Prevents them from sinking while baking.
• Avoid overmixing: Stir just until combined to keep the bread tender.
• Choose medium-grind cornmeal: Gives a soft, slightly rustic texture.
• Check for doneness early: Start checking 5 minutes before the recommended time.
• Enhance flavor: Try a pinch of cinnamon, lemon zest, or honey on top.

Nutritional (per serving)

• Calories: 280
• Carbohydrates: 38g
• Protein: 6g
• Fat: 12g
• Fiber: 2g
• Sugar: 18g

FAQs

Can I use canned blueberries?

A: Fresh or frozen blueberries work best. Canned ones may release too much liquid.

Why is my cornbread dry?

A: Overbaking or too much flour can cause dryness. Measure carefully and check doneness early.

Can I reduce the sugar?

A: Yes, reduce sugar by up to ¼ cup without affecting texture much.

Final Thoughts

Blueberry cornbread is a simple way to make a classic dish extra special. With its golden crumb and juicy berries, it’s a recipe you’ll return to again and again. Perfect for family, guests, or yourself, it’s a wholesome, comforting treat worth keeping in your recipe collection.