This Blueberry Cornbread cake is light, crumbly and packed with sweet and juicy blueberries.
The classic old boring cornbread you have known for so long has been elevated to a whole new level with this recipe, as it is no longer the dry and bland baked good you have grown to like.
Each bite is soft and moist, with the bright flavor of the blueberries cased within the fluffy bread. The mild and seemingly unremarkable cornbread is enhanced by the presence of the sweet, tangy, and bright flavors of the blueberries within and on top of the bread.
Jump to:
Best Blueberry Cornbread Recipe
If you are in search of an excellent pair of your morning coffee and your kids' milk for breakfast, you have to consider putting this recipe together and serving it for a light yet delicious breakfast before trudging onto a busy day at work or school.
This dish is also perfect for throwing into your kid's lunchbox as it is not messy to eat and can be enjoyed even without any other food thrown in. You may also consider including this recipe for any of your holiday meals, as its bright flavor definitely suits any festive season.
Why Does This Recipe Work?
- Family members, from kids to adults, will surely have a great time eating this dish. It is the perfect recipe to include healthy fruits in a baked good.
- Soft, moist, and so flavorful that you will keep coming back for more.
- This is a simple recipe you can use for a day-to-day meal or special occasion that calls for bright and flavorful bread.
- 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. Provide the base structure and shape of this Blueberry Cornmeal by using all-purpose flour to serve as the base ingredient for texture. All-purpose flour allows for a spongy and cakey texture, so this is the best choice for flour indeed.
Yellow Cornmeal. Have you ever wondered what makes cornbread appear yellow after baking? Well, that's all thanks to yellow cornbread! Yellow cornbread imparts that yellow and almost golden brown color to the bread. Yellow bread is also the one responsible for giving the cornbread its signature granny and almost crumbly texture. You may use fine or coarse cornmeal.
Granulated Sugar. The granulated sugar adds sweetness to the recipe, and it also balances the corn flavor in it. Granulated sugar also ensures that this recipe remains soft and moist.
Baking Powder. Help your batter rise and expand while baking inside the oven by using baking powder. It helps the dish avoid a hard texture.
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. Unsalted butter is very important in this recipe. It assists in giving this recipe a delectable and rich flavor.
Egg. Egg helps give the structure of this dish by helping 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. Top your cornbread with fresh blueberries together with coarse sugar for better taste and texture.
How To Make Blueberry Cornbread?
One: Preheat oven to 176°C / 375°F and line an 8-inch cake pan with parchment paper.
Two: In a large bowl, whisk together the flour, sugar, cornmeal, baking powder and salt.
Three: Mix in milk, sour cream, melted butter and egg (one at a time) until combined.
Four: Fold in the blueberries (Set aside some to scatter on top ).
Five: Transfer the batter to the prepared pan, scatter the remaining blueberries on top, and then sprinkle the coarse sugar.
Six: 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 would 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.
- You may use fresh frozen blueberries.
Recipe Variations
- 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 a few drops of vanilla extract to your batter to enhance the flavor of all the ingredients present in the mixture.
- Adding one tablespoon of lemon juice or lemon zest will help enhance the sweet and tangy flavors of blueberries thanks to their similar acidity.
- Scoop the batter into 12 cup muffin tin to make Blueberry Cornbread muffins.
- You may replace the butter with vegetable oil.
Serving Suggestions
Serve this delicious Blueberry Cornbread with your favorite coffee or tea. Kids can enjoy this with fresh orange juice or any fruit shake flavor! You can also serve this with a simple drizzle of honey or melted butter for more flavor.
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.
Recipe FAQs
Yellow maize kernels are processed into a powdery or grainy powder to create cornmeal. Yellow cornmeal, especially that sold in U.S. stores, is typically manufactured from dent corn, which has a high starch content and notable corny texture. It is primarily used in baking cornbread, but it can also be used for corn soups.
Your Blueberry Cornbread should be soft, moist, and a bit crumbly. Be mindful of the cornmeal you are adding so that your cornbread will not be too dry in texture.
Of course! Since cornmeal is already gluten-free, the only ingredient you will have to change is all-purpose flour. Use gluten-free flour instead.
Recipes you may like
More cake recipes
Don't forget to subscribe to the newsletter to recipe all the latest recipes once published! You can also follow Healthy Life Trainer on Facebook, Pinterest, and Instagram
Recipe
Blueberry Cornbread
Equipment
- Cake pan
Ingredients
- 1 ½ cups all-purpose flour
- ⅔ cup yellow cornmeal
- 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.
- Mix in milk, sour cream, melted butter and egg (one at a time) until combined.
- Fold in the blueberries (Set aside some to scatter on top ).
- Transfer the batter to the prepared pan, scatter the remaining blueberries on top and then sprinkle the 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
- 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 would 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.
- You may use fresh frozen blueberries.
Variations
- You may swap sour cream with full-fat 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 a few drops of vanilla extract to your batter to enhance the flavor of all the ingredients present in the mixture.
- Adding one tablespoon of lemon juice will help enhance the sweet and tangy flavors of blueberries thanks to their similar acidity.
- Scoop the batter into 12 cup muffin tin to make Blueberry Cornbread muffins.
Olivia
Soft and fluffy, I liked the recipe. Thanks!
Beth
Delicious! However, I used raspberry instead.