Go Back
Easy Blueberry Cornbread Recipe for Any Occasion

Easy Blueberry Cornbread Recipe for Any Occasion

A tender, buttery blueberry cornbread with golden edges and juicy berries in every slice. This simple 8-inch pan recipe makes 9 servings and is ready in about 40 to 45 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 9 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Yellow cornmeal
  • 1 cup All-purpose flour
  • 1/2 cup Granulated sugar
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Salt
Wet Ingredients
  • 1 cup Buttermilk or whole milk
  • 2 eggs Large eggs
  • 1/2 cup Unsalted butter, melted and slightly cooled
Fruit
  • 1 cup Fresh blueberries
  • 1 teaspoon All-purpose flour for tossing with blueberries

Method
 

Step-by-Step
  1. Heat the oven to 375°F. Grease an 8-inch square baking pan or line it with parchment paper.
  2. Whisk the cornmeal, flour, sugar, baking powder, and salt together in a large bowl.
  3. In a separate bowl, whisk the buttermilk or whole milk, eggs, and melted butter. Make sure the butter has cooled slightly before it meets the eggs.
  4. Pour the wet ingredients into the dry ingredients and stir just until combined. A few small lumps are fine, and overmixing should be avoided.
  5. Toss the blueberries with 1 teaspoon of flour, then gently fold them into the batter.
  6. Spread the batter evenly in the prepared pan.
  7. Bake for 25 to 30 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool the cornbread for at least 10 to 15 minutes before slicing and serving.

Notes

Do not overmix the batter, since excessive stirring can make the cornbread dense or tough. Buttermilk gives a slightly tangy, tender crumb, while whole milk also works. Fresh or frozen blueberries may be used; add frozen berries without thawing and expect the baking time to increase by a few minutes.