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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Ohhhhh!! That will make an incredible breakfast. My boyfriends loves cornbread and I love blueberry muffins. I think I’ve found a compromise. 🙂
Absolutely gorgeous and delicious! A nice change from our usual blueberry muffins. Thanks!
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
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.
I love cornbread and its crumbly texture.. blueberries in it is such a wonderful addition!
I made this cornbread and it is awesome! I had to copy the recipe and give it to my guests. Very tasty!
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…
I’m all about blueberries right now, and I love your twist on cornbread Lori!
This is some cornbread I can get behind! Who am I kidding, I can get behind most cornbread, but this…perfection!
I love the colour and I love anything involving cornbread! The blueberries make bright and fresh. Simply love it!
How fun! I love anything involving cornbread, and those plump blueberries makes it even better!