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
Using good-quality cornmeal is one of the most helpful tips in baking this recipe.
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.