Blueberry Cornbread

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. 

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.

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.”

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.

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

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Recipe Card