Blueberry Cornbread

This Blueberry Cornbread cake is soft, crumbly and packed with sweet and juicy fresh blueberries. 

Jump to:

• Blueberry Cornbread Recipe
• Fresh Or Frozen Blueberries
• Why I Love This Recipe
• What's in This Recipe?
• Variations & Substitutions
• How To Make Blueberry Cornbread?
• Top Tips!
• Serving Suggestions
• Storage
• More Blueberry Cake Recipes
• Easy Cake Recipes
• Recipe Card
• Comments

Blueberry Cornbread Recipe

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

The Classic Cornbread Cake I have known for so long has been elevated to a whole new level with this recipe, as it is no longer the dry and boring baked good I have grown to like.

Each bite of this cornbread is soft and moist, with the bright flavor of the blueberries cased within the fluffy bread. The cornbread is enhanced significantly by the sweet, tangy, and bright flavors of the blueberries within and on top of the bread.

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.

Fresh Or Frozen Blueberries

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.

Why I Love This Recipe

• The perfect recipe to include fresh fruits in a baked good.
• Soft, moist, and so flavorful that you will keep coming back for more.
• This is a simple recipe that all the family members, from kids to adults, will surely love.
• Eating a single serving of this dish is already a quick fix for hunger during a busy day.

What's in This Recipe?

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. It is the one responsible for giving the cornbread its signature granny and almost crumbly texture. I used coarse cornmeal; you may use fine or coarse cornmeal.

Granulated Sugar. To add sweetness to the recipe.

Baking Powder. It helps the batter rise and expand while baking.

Whole Milk. It is an essential ingredient to combine all other dry ingredients in this recipe. Whole milk also helps in making sure that the baked good comes out soft and moist at the same time.

Sour Cream. Cornbreads are usually difficult to keep soft and moist since the cornmeal makes them drier and crumblier than normal. Hence, your whole milk should be accompanied by sour cream to make sure that the result is as excellent as it can be when it comes to texture.

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

Egg. It helps the baking powder in making the batter rise perfectly.

Fresh Blueberries. Fresh blueberries are the key to an improved and even more 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.”

Variations & Substitutions

• You may swap sour cream with full-fat greek yogurt if the former is not available in your pantry. Full-fat yogurt will give your cornbread enough moisture and flavor just the same but with a lesser tangy flavor.
• Add one tablespoon of lemon zest; it goes well with fresh blueberries.
• Scoop the batter into 12 cup muffin tin to make blueberry cornbread muffins.
• You may replace the butter with vegetable oil.

How To Make Blueberry Cornbread?

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

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 ).

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

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

Top Tips!

• Using good-quality cornmeal is one of the most helpful tips in baking this recipe. Before using cornmeal, you have to test it for its rancidity first. Cornmeal that has gone bad will have a musty scent, while fresh cornmeal will have a sweet aroma.
• Work quickly with your batter, especially when you have already added the milk and sour cream. Your batter will produce a very dry and hard cornbread if you let it set for too long since the baking powder will already be activated once it comes in contact with the wet ingredients.

Serving Suggestions

This cornbread is an excellent pair of my morning Caramel Latte and my kids' Korean Strawberry Milk for breakfast. I also like to drizzle it with honey or maple syrup.

It is also perfect for throwing into your kid's lunchbox as it is not messy to eat. You may also serve it with a dollop of Red Velvet Ice Cream or whipped cream.

Ah, and consider including this recipe for any of your holiday meals, as its bright flavor definitely suits any festive season.

Storage

To Store: Keep your leftover cornbread in an airtight container at room temperature for 2 to 3 days. If you want a longer shelf life, consider refrigerating it.

To Freeze: Blueberry Cornbread can be frozen so long as you have sealed it in plastic wrap before placing it inside an airtight container. You may freeze it for up to 2 months.

More Blueberry Cake Recipes

• Lemon Blueberry Muffins With Sour Cream
• Moist Blueberry Banana Bread
• Blueberry and Peach Dump Cake
• Blueberry White Chocolate Cake

Easy Cake Recipes

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Recipe Card