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.
can this be made as muffins too?
That should work!
This recipe turns out so well, and is absolutely delicious. I’m making it for the third time now. I’m out of the coarse ground polenta I used, so am trying it with half yellow and half white regular cornmeal. The gritty crunch is part of the appeal, but I have to make do in a hurry. Thanks for a real treat!
glad you like it!
Great recipe! I used sprouted spelt in place of the AP, and used a combo of blueberries and raspberries. Sprinkled some coarse sugar on top too. Baked at 350 (after reading some people had an issue with the temp) and it was perfectly done at 45 minutes. Thanks so much! Made for a lovely breakfast.
I made the blueberry cornbread and the batter taste was amazing. But I had a little problem with the timing and wondered if the oven temp was correct at 325 degrees for 40 minutes., I tested it in the center and it seemed dry but then I cooled it on my baking rack for 15 minutes and when I turned it to remove from the pan there was a large area that was still wet and it was actually falling out of the cake onto the counter. I put it back in the oven for 375 for about 10 more minutes but it was already out of the baking pan so it was not a sure fix.
Can you comment on whether the temp for the oven could be higher to 350 or 375 and/or the time increased to 50 minutes or more. I would definitely bake it again, but want to be sure I avoid this mishap.
This looks great, Ive never tried maple butter but its a revelation!
I recently found a similar cornbread muffin recipe (named something like Breakfast Cornbread). Based on comments in the review section, I added some craisins and orange zest to the sweet cornbread batter. OMG, they were so good! My son (age 7) made them for the fair and got a blue ribbon! I’d definitely recommend trying it!
Really nice color! I think it is great idea the butter on the top! Moutwatering!
Hi, I just made a double batch and it’s wonderful. I expected it to be sweet but it’s not. It reminds me of Sunday dinner at Grandmas. Do you think this will freeze well?
I have not tried freezing it yet.
It looks amazing, I want a piece right now. I’ll definitely try to make it!!! enjoy your weekend!! 😀
I can never have enough blueberries this time of the year. Love love your twist on the classic cornbread and the flavored butter, oh yum!