Blueberry Cornbread

by kitchenarian on July 28, 2012

It’s Saturday…

.. and people are coming and going around here. My oldest son is going fly fishing for the weekend and  Sous Chef is coming home! We are making preparations to head out of town on vacation soon, so I have to make a trip to the library, tidy things up and bake.

I love blueberries and they are one of my favorite fruits to bake with. Everyone in our household loves blueberries AND cornbread so I had a pretty good idea that this recipe would be a winner. Because it is cornbread it might give you the impression that this is a savory bread, oh no. This bread is bursting with fresh blueberries and has a slightly sweet, almost cake-like consistency, but with the cornbread flavor we all love so much around here. It is a scrumptious combination of flavors.

When looking for a recipe to use, my research uncovered a lot of recipe variations. Some with very little cornmeal, some with a lot and the amount of sugar varied from 1/3 to 1/2 to 2/3 cups. So I pretty much just made it up along the way, like I knew what I was doing! I can sometimes find myself in kitchen trouble when I do this, but this time it actually turned out just fine. When my son asked me to pack up 6 pieces to take on his fishing trip, I realized the recipe was a success!

I am always looking for great recipe ideas for summer blueberries. What is your favorite blueberry recipe?


1 cup all purpose flour
1 cup cornmeal
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup buttermilk
2 large eggs, lightly beaten
4 tablespoons butter, melted
1 ¼ cups fresh blueberries

Preheat oven to 350 degrees. Spray an 8×8 pan with non-stick spray and set aside.  Whisk together the dry ingredients in a medium bowl and set aside. Mix the buttermilk, eggs and melted butter in a bowl until well blended. Add to dry ingredients. Do not over mix. Fold in the blueberries until combined. Bake for 25 – 30 minutes until a knife inserted in the center comes out clean. Cool in pan. Slice and serve. Makes 16 servings.

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{ 3 comments… read them below or add one }

Colleen, The Smart Cookie Cook July 29, 2012 at 12:08 pm

I really love blueberry baked goods, and I also love me some cornbread, so this is a winning combination for me. I’ve yet to bake with blueberries this season, and this is making me really want to!


movita beaucoup July 30, 2012 at 8:21 am

Why haven’t I tried blueberry cornbread? Brilliant! (And yours looks lovely.) I have a friend with a farm, and they grow bazillions of blueberries. I buy boxes and boxes of ’em and freeze them so I can eat blueberries all year round. Blueberry muffins, blueberry pancakes, blueberry grunt… yum!


Sasha July 30, 2012 at 6:39 pm

Baked goods with cornmeal are just the best 🙂


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