Blueberry Cornbread

No ratings yet

This blueberry cornbread is tender, lightly sweet, and packed with juicy blueberries for an easy breakfast, snack, or side.

Prep Time10

Cook Time30

Total Time40

Course: Bread

Cuisine: American

Servings: Servings

Calories: 278kcal

Preheat the oven to 375°F. Lightly grease an 8 x 8-inch baking dish or line it with parchment paper.
Add 1 cup all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt to a large mixing bowl.
Whisk the dry ingredients until evenly combined.
In a separate bowl, whisk together the milk, vegetable oil or melted butter, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients.
Gently stir just until combined. Do not overmix the batter.
Place the blueberries in a small bowl and toss them with 1 tablespoon all-purpose flour until lightly coated.
Gently fold the blueberries into the cornbread batter, taking care not to crush them.
Spread the batter evenly into the prepared baking dish.
Bake for 25 to 30 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove the blueberry cornbread from the oven and let it cool for at least 10 minutes before slicing.
Cut into 9 squares and serve warm or at room temperature.

Pat Fresh Berries Dry: Make sure washed blueberries are completely dry before coating them with flour.
Use Parchment Overhang: Leave extra parchment on two sides so you can lift the whole cornbread from the pan before slicing.
Save a Few Berries for the Top: Scatter several blueberries over the batter before baking for a prettier finished loaf.
Use a Metal Pan for More Browning: A metal baking pan generally gives you slightly crisper, more golden edges than glass.
Bring Eggs and Milk Closer to Room Temperature: Ingredients that aren't refrigerator-cold blend into the batter more easily.