Blueberry Cornbread
Elevate your cornbread game with this irresistibly moist and golden-brown Blueberry Cornbread—a delightful twist on a classic comfort food favorite! Featuring the perfect balance of buttery richness, tangy buttermilk, and bursts of sweetness from fresh blueberries, this easy-to-make recipe takes just 10 minutes to prep and bakes to perfection in under half an hour. Combining simple pantry staples like yellow cornmeal and vanilla extract with the vibrant flavor of ripe berries, this cornbread is a crowd-pleasing treat that’s equally at home alongside a hearty barbecue spread or as a standalone snack. Serve it warm with a drizzle of honey or a pat of butter, and let its fluffy texture and natural sweetness steal the show. Looking for a unique cornbread recipe that highlights seasonal ingredients? This Blueberry Cornbread is your new go-to!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 0.5 cup granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.25 cup unsalted butter, melted and cooled
- 1 cup buttermilk
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 1.5 cups fresh blueberries
Instructions
Preheat your oven to 375°F (190°C). Lightly grease an 8-inch square baking pan or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt until well combined.
In a medium mixing bowl, whisk together the melted butter, buttermilk, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix. The batter will be thick.
Gently fold in the blueberries with a spatula, making sure they are evenly distributed throughout the batter.
Pour the batter into the prepared baking pan and spread it out evenly using the back of a spoon or spatula.
Bake in the preheated oven for 25 to 30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
Remove the cornbread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before serving.
Slice the blueberry cornbread into squares and enjoy it warm or at room temperature. Optional: Serve with a drizzle of honey or a dollop of butter for extra flavor!
Nutrition Facts
Calories |
2241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.9 g | 95% | |
| Saturated Fat | 39.1 g | 196% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 528 mg | 176% | |
| Sodium | 2942 mg | 128% | |
| Total Carbohydrate | 363.0 g | 132% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 136.1 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 382 mg | 29% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1002 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
