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    Home » Recipes » cake

    Blueberry Cornbread

    Published: Dec 26, 2022 · by Radwa.

    Jump to Recipe

    If you are looking for the best breakfast cornbread ever, this blueberry cornbread cake is soft, crumbly and packed with sweet and juicy fresh blueberries. 

    A slice of the blueberry cornbread and some blueberries are in the plate.

    Blueberry Cornbread Recipe

    I’m a huge fan of cornbread, especially this blueberry cornbread cake.

    I have just twisted my Classic Cornbread Cake recipe and elevated it to a new level, as it is no longer the boring baked good I have grown to like.

    Each bite of this cornbread is soft and moist, with the bright flavor of the blueberries. YUM!

    I used coarse cornmeal, which brings slightly more texture and grittiness to the bread, which I like so much. However, if you don't like this, you may use fine cornmeal. Also, check my recipe on How To Make Cornmeal at home.

    I prefer to use fresh blueberries over frozen ones because fresh blueberries always hold their shape better during the baking and have a better flavor.

    And, the frozen usually releases some liquids during baking even after drying them well, which leads to a slightly soggy cornbread. So, I highly recommend using fresh blueberries for this recipe.

    I like to serve it in the morning with Caramel Latte, Korean Strawberry Milk or with a dollop of Red Velvet Ice Cream.

    cut the blueberry cornbread and some blueberries are in the plate.

    You'll Need

    All-Purpose Flour. I used all-purpose flour. However, you may use gluten-free flour to make this recipe gluten-free since cornmeal is already gluten-free.

    Cornmeal. I used coarse cornmeal to give the cornbread this crumbly texture. You may use fine cornmeal if you want a smoother texture.

    Sour Cream. Sour cream is my secret to THE BEST cornbread ever! It adds richness, softness and moisture to the cornbread.

    Granulated Sugar. To add sweetness to the recipe.

    Baking Powder. It helps the batter rise while baking.

    Whole Milk. It helps in making a soft cornbread.

    Unsalted Butter. It gives this recipe a delectable and rich flavor.

    Egg. I use only one large egg at room temperature.

    Fresh Blueberries. Fresh blueberries are the key to a super delicious cornbread, thanks to their bright, sweet, and tangy flavors.

    Coarse Sugar. It adds a little bit of crunch to the top.

    “See the recipe card for full information on ingredients and quantities.”

    Close shot to a slice of the blueberry cornbread and some blueberries.

    How To Make Blueberry Cornbread?

    Before starting, preheat oven to 176°C / 375°F and line an 8-inch cake pan with parchment paper.

    Whisk together the flour, sugar, cornmeal, baking powder and salt.

    One: In a large bowl, whisk together the flour, sugar, cornmeal, baking powder and salt.

    Two: Mix in milk, sour cream, melted butter and egg (one at a time) until combined.

    Three: Fold in the blueberries (Set aside some to scatter on top ).

    Mix in milk, sour cream, melted butter and egg.

    Four: Transfer the batter to the prepared pan, scatter the remaining blueberries on top, and then sprinkle the coarse sugar.

    Transfer the batter to the prepared pan and bake.

    Five: Bake in the oven for 40 to 45 minutes or until golden brown. Allow to cool on a wire rack, cut and serve.

    cut a slice of the blueberry cornbread cake and some blueberries are around.

    How To Store It

    I keep leftover cornbread in an airtight container at room temperature for 2 days or in the fridge for 4 days.

    Also, it can be frozen for up to 2 months as long as you have sealed it in an airtight container.

    More Blueberry Cake Recipes

    • Lemon Blueberry Muffins With Sour Cream
    • Moist Blueberry Banana Bread
    • Blueberry and Peach Dump Cake
    • Blueberry White Chocolate Cake
    • Lazy Cake (no bake chocolate biscuit cake).
      Lazy Cake - Chocolate Biscuit Cake
    • Cornbread cake topped with butter and honey.
      Easy Cornbread Cake Recipe
    • Chocolate Orange Cake.
      Easy Chocolate Orange Cake Recipe
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      Easy Marzipan Cake

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    Recipe Card

    blueberry cornbread.
    Print Pin
    5 from 3 votes

    Blueberry Cornbread

    This blueberry cornbread cake is soft and crumbly! It is made with sour cream and loaded with juicy fresh blueberries. Perfect for breakfast!
    Course Baking
    Cuisine American
    Diet Vegetarian
    Prep Time 5 minutes minutes
    Cook Time 40 minutes minutes
    Total Time 45 minutes minutes
    Servings 12 Servings
    Calories 221kcal
    Author Radwa

    Equipment

    • Measuring spoons
    • Measuring cups
    • Mixing bowl
    • Cake pan

    Ingredients

    • 1 ½ cups all-purpose flour
    • ⅔ cup cornmeal , I used coarse
    • ½ cup granulated sugar
    • 2 teaspoon baking powder
    • ½ teaspoon salt
    • ½ cup whole milk
    • 1 cup sour cream
    • ¼ cup unsalted butter , melted
    • 1 large egg , at room temperature
    • 2 cups fresh blueberries
    • 1 tablespoon coarse sugar , for topping

    Instructions

    • Preheat oven to 176°C / 375°F and line an 8-inch cake pan with parchment paper.
    • In a large mixing bowl, whisk together the flour, sugar, cornmeal, baking powder and salt.
      1 ½ cups all-purpose flour, ⅔ cup cornmeal, 2 teaspoon baking powder, ½ teaspoon salt, ½ cup granulated sugar
    • Mix in milk, sour cream, melted butter and egg (one at a time) until combined.
      ½ cup whole milk, 1 cup sour cream, ¼ cup unsalted butter, 1 large egg
    • Fold in the blueberries (Set aside some to scatter on top ).
      2 cups fresh blueberries
    • Transfer the batter to the prepared pan, scatter the remaining blueberries on top and then sprinkle the coarse sugar.
      1 tablespoon coarse sugar
    • Bake in the oven for 40 to 45 minutes or until golden brown. Allow to cool on a wire rack, cut and serve.

    Notes

    Keep leftover cornbread in an airtight container in the fridge for 3-4 days.

    Nutrition

    Serving: 1serving | Calories: 221kcal | Carbohydrates: 32g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 185mg | Potassium: 111mg | Fiber: 2g | Sugar: 12g | Vitamin A: 290IU | Vitamin C: 3mg | Calcium: 79mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @HealthyLifeTrainer or tag #healthylifetrainer!

    About Radwa

    Hi, I am Radwa! I've always been fond of food—seriously, it's my love language. I share my tried-and-true recipes and provide easy, step-by-step recipes that anyone can follow.

    Comments

    1. Beth says

      December 26, 2022 at 12:59 pm

      5 stars
      Delicious! However, I used raspberry instead.

      Reply
    2. Olivia says

      December 26, 2022 at 12:57 pm

      5 stars
      Soft and fluffy, I liked the recipe. Thanks!

      Reply
    5 from 3 votes (1 rating without comment)

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    Healthy Life Trainer

    Hello! I’m Radwa, A wife and mother. Also, I am the recipe maker and food photographer behind Healthy Life Trainer. I love making new, simple and quick recipes every day.

    More about me→

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