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!
Servings: 12 Servings
Calories: 221kcal
Equipment
- 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