Blueberry Cornbread Recipe

Best Blueberry Cornbread Recipe You’ll Ever Make

I use equal amounts of flour and cornmeal so this still tastes like cornbread instead of turning into blueberry cake. The sugar adds enough sweetness for the berries without covering up that cornmeal flavor.

I also toss the blueberries with a little flour before folding them into the batter. This helps keep the berries spread throughout the cornbread instead of settling near the bottom.

If you enjoy homemade cornbread, my Sweet Cornbread Recipe is a classic side to keep handy. You can also use cornbread in my Jiffy Cornbread Stuffing when you need a savory option for holidays and family dinners.

Ingredients

See the recipe card below for the full ingredient list and exact measurements.

• All-Purpose Flour: Flour gives the cornbread enough structure to hold the blueberries while keeping each slice soft.
• Yellow Cornmeal: This gives the bread its familiar corn flavor and slightly textured crumb.
• Granulated Sugar: Sugar makes this cornbread lightly sweet without turning it into a full dessert cake.
• Baking Powder: Baking powder gives the batter the lift it needs for a soft, fluffy texture.
• Salt: A little salt balances the sweetness and brings out the corn and blueberry flavors.
• Milk: Milk adds moisture and helps the batter come together smoothly.
• Vegetable Oil or Melted Butter: Oil keeps the cornbread especially moist, while butter gives it a richer flavor.
• Eggs: Eggs add structure and richness while helping hold the batter together.
• Vanilla Extract: Vanilla adds a little extra flavor that works well with blueberries.
• Blueberries: Fresh or frozen blueberries both work. They add juicy pockets of berry flavor throughout each slice.
• Extra Flour: Toss the blueberries with a tablespoon of flour to help keep them suspended in the batter.
• Substitutions and Variations
• Use Melted Butter: Swap the vegetable oil for melted butter for a richer, buttery flavor.
• Add Lemon Zest: Stir in a little fresh lemon zest for a bright flavor that pairs well with blueberries.
• Try Mixed Berries: Replace some of the blueberries with raspberries or blackberries for a mixed berry version.
• Add Honey: Drizzle warm slices with honey for a little extra sweetness when serving.
• Add a Sugar Topping: Sprinkle coarse sugar over the batter before baking for a lightly crisp top.

Substitutions and Variations

• Use Melted Butter: Swap the vegetable oil for melted butter for a richer, buttery flavor.
• Add Lemon Zest: Stir in a little fresh lemon zest for a bright flavor that pairs well with blueberries.
• Try Mixed Berries: Replace some of the blueberries with raspberries or blackberries for a mixed berry version.
• Add Honey: Drizzle warm slices with honey for a little extra sweetness when serving.
• Add a Sugar Topping: Sprinkle coarse sugar over the batter before baking for a lightly crisp top.

How to Make Blueberry Cornbread

STEP 1: Preheat the oven to 375°F. Grease an 8×8-inch baking dish or line it with parchment paper.

STEP 2: Add the flour, cornmeal, sugar, baking powder, and salt to a large mixing bowl.

STEP 3: Whisk the dry ingredients together until evenly combined.

STEP 4: In another bowl, whisk together the milk, vegetable oil or melted butter, eggs, and vanilla.

STEP 5: Pour the wet ingredients into the dry ingredients.

STEP 6: Stir just until the batter comes together. Stop mixing once you no longer see dry streaks.

STEP 7: Toss the blueberries with 1 tablespoon of flour until lightly coated.

STEP 8: Gently fold the blueberries into the cornbread batter.

STEP 9: Transfer the batter to the prepared baking dish and spread it into an even layer.

STEP 10: Bake for 25 to 30 minutes until the top is golden.

STEP 11: Insert a toothpick into the center to check for doneness. It should come out clean or with a few moist crumbs.

STEP 12: Let the blueberry cornbread cool for at least 10 minutes before slicing and serving.

Tips for Making Sweet Cornbread

• Don’t Overmix the Batter: Stir only until everything comes together so the finished cornbread stays soft.
• Coat the Blueberries First: A light flour coating helps keep the berries distributed throughout the batter.
• Fold Gently: Use a light hand when adding the berries so they don’t break and turn the batter purple.
• Check the Center: Test the middle of the pan, not the edges, when checking for doneness.
• Let It Cool Before Cutting: Let the cornbread cool for 10 minutes to make it easier to cut into neat squares.

How to Store

• Room Temperature: Store tightly covered at room temperature for up to 2 days.
• Refrigerator: Refrigerate for up to 5 days to keep it longer.
• Freezing: Wrap individual squares tightly and freeze for up to 2 months.
• Reheating: Briefly warm individual pieces in the microwave, or wrap them in foil and heat in a low oven.

Serving Suggestions

Blueberry cornbread pairs surprisingly well with hearty soups and stews because its slight sweetness balances rich, savory flavors. Serve it alongside Crockpot Chili Con Carne, Crockpot Ham and Bean Soup, or a bowl of Spicy Sweet Corn Chowder.

It also works well on its own for breakfast or brunch with a little butter, honey, or jam.

More Bread Recipes to Try

• Homemade Pull Apart Bread has soft layers filled with garlic butter and melted cheese for an easy shareable side.
• Crescent Roll Garlic Bread with Parmesan turns refrigerated dough into a quick, buttery garlic bread.
• My Italian Breadsticks are soft and flavorful, making them an easy addition to pasta, soup, or salad.
• Homemade Garlic Bread is a classic side for pasta dinners, soups, and other hearty meals.
• This Easy Peach Focaccia has a soft center and plenty of olive oil flavor for another homemade bread option.