This post may contain affiliate links. Please read our disclosure policy.

This Blueberry Cornbread recipe is sweet, tender, and bursting with juicy berries. Ready in under an hour using fresh or frozen blueberries—perfect for any occasion!

A round blueberry cornbread, sliced and served on white plates; each slice of the blueberry cornbread is topped with a pat of butter. The plates rest on a wooden board alongside a fork, napkin, and extra butter.


 

Quick Recipe Overview

A freshly baked blueberry cornbread cake in a round white pan, with a golden-brown top and visible blueberries. A striped cloth is partially visible beside the pan on a wooden surface.

WHAT: Golden cornbread studded with fresh or frozen blueberries, baked until tender with a lightly sweetened crumb and sparkly sugar topping.

WHY: Pairs sweet and savory flavors beautifully, comes together quickly with pantry staples, and works perfectly for any meal of the day.

HOW: Whisk dry ingredients, fold in blueberries coated with flour, pour into prepared pan, and bake until golden with a crisp top.

Jump to Recipe

Table of Contents

Why I Love Making Blueberry Cornbread

There are some recipes that earn a permanent spot in your weekend rotation, and this blueberry cornbread is absolutely one of them. It hits that sweet spot between a tender quick bread and a buttery, crumbly classic—light enough for breakfast, satisfying enough for dessert. The berries stay plump and jammy in the center, while the edges turn perfectly golden and crisp.

The whole recipe uses one bowl for the dry ingredients and takes just minutes to mix. Whether you’re pulling it together on a lazy Sunday morning or throwing it alongside a summer cookout spread, you’re never more than a few minutes away from a warm, fragrant pan.

It’s also the kind of recipe that works with whatever you have on hand. Fresh blueberries in summer? Wonderful. A bag of frozen blueberries tucked away in the freezer in January? Even better. This one adapts beautifully either way, and the results are always worth it.

Melissa in her kitchen smiling in front of the starting ingredients for the chicken the quinoa salad and skillet chicken on the wood block in front of her

🩷 Melissa

I always do two things without fail: toss my blueberries in flour and grease my pan really well.

That light flour coating keeps the berries from sinking and prevents soggy spots in the batter.

And a generous layer of butter, oil, or cooking spray in every corner means the cornbread releases cleanly and develops those crispy golden edges everyone loves.

Ingredient Notes

Yellow Cornmeal (Fine Ground): Look for a bag labeled “fine ground” and confirm it’s plain cornmeal—not a cornmeal mix or self-rising blend. Bob’s Red Mill and Quaker are widely available options that work well here. The fine grind is what keeps the cornbread tender rather than gritty.

Neutral Oil: A neutral-flavored oil (vegetable, canola, or avocado) keeps the cornbread moist without adding a competing flavor. Melted butter is a delicious swap if you prefer richer, slightly denser results.

Sanding Sugar: This coarse decorating sugar is optional but adds a lovely sparkle and crunch to the top crust. It’s available at most baking supply stores or online. Regular coarse sugar can substitute in a pinch.

Baking Powder: Make sure yours is fresh and still active. Old baking powder won’t give the cornbread enough lift, resulting in a dense, flat bake. Test it by dropping a teaspoon into hot water—it should bubble vigorously.

See the recipe card below for full information on ingredients and quantities.

A tray with bowls and cups holding ingredients for blueberry cornbread—blueberries, flour, sugar, melted butter, cornmeal, baking powder, salt, milk, and one whole egg—arranged neatly on a light surface.
A round blueberry cornbread, sliced and served on white plates; each slice of the blueberry cornbread is topped with a pat of butter. The plates rest on a wooden board alongside a fork, napkin, and extra butter.
No ratings yet

Blueberry Cornbread Recipe

By: Melissa Griffiths
This Blueberry Cornbread recipe is sweet, tender, and bursting with juicy berries. Ready in under an hour using fresh or frozen blueberries—perfect for any occasion!
Prep: 20 minutes
Cook: 25 minutes
Servings: 8
Pin Recipe Rate Recipe Print Recipe
Save This Recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Ingredients 

  • 1 cup all-purpose flour, not self-rising
  • 1 cup yellow cornmeal, fine ground (not cornmeal mix)
  • 2/3 cup granulated sugar
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1/3 cup neutral oil , or melted butter
  • 1 large egg
  • 1 cup milk, or almond milk
  • 2 cups blueberries, fresh or frozen
  • 1 tablespoon all-purpose flour, for tossing the blueberries
  • 1 tablespoon sanding sugar for the top, optional

Instructions 

  • Preheat the oven to 400°F. Grease a 9-inch round cake pan, square baking dish, or cast iron skillet well and set aside.
  • In a medium bowl, whisk together the flour, cornmeal, sugar, salt, and baking powder until well combined.
    1 cup all-purpose flour, 1 cup yellow cornmeal, 2/3 cup granulated sugar, 1 teaspoon salt, 1 1/2 teaspoons baking powder
  • Make a well in the center of the dry ingredients. Add the oil (or melted butter), milk, and egg. Stir just until combined; a few lumps are fine.
    1/3 cup neutral oil, 1 large egg, 1 cup milk
  • Toss the blueberries with 1 tablespoon flour. This helps keep them from sinking and absorbs excess moisture.
    2 cups blueberries, 1 tablespoon all-purpose flour
  • Gently fold the floured blueberries into the batter.
  • Pour the batter into the prepared pan and smooth the top.
  • Sprinkle the chubby sanding sugar over the top of the batter.
    1 tablespoon sanding sugar for the top
  • Bake for 25-35 minutes, until the top is golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  • Let cool for 10 minutes, then serve warm.

Notes

Frozen Berries: Use frozen blueberries straight from the freezer, do not thaw, or they’ll bleed and add too much moisture.
Baking Time: The added blueberries increase moisture, so expect a few extra minutes compared to plain cornbread. And you’ll need a few more minutes if using frozen compared to fresh blueberries because they cool down the batter significantly. I find that I need to bake the cornbread on the longer end of the cook time when using frozen berries.
Lemon Variation: Try adding 1 teaspoon lemon zest to the batter for a subtle blueberry-lemon combo.
Adjust Sweetness: For a little less sweetness you can reduce sugar to 1/2 cup if you’d prefer.

Nutrition

Serving: 18th, Calories: 331kcal, Carbohydrates: 51g, Protein: 6g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.04g, Cholesterol: 24mg, Sodium: 391mg, Potassium: 164mg, Fiber: 3g, Sugar: 22g, Vitamin A: 99IU, Vitamin C: 4mg, Calcium: 91mg, Iron: 2mg
Like this recipe? Rate and comment below!

How To Make Blueberry Cornbread

A glass bowl filled with blueberry cornbread muffin batter and a red spatula, sitting on a light gray surface.

Step 1: Preheat your oven to 400°F and grease a 9-inch round cake pan, square baking dish, or cast iron skillet generously with butter or nonstick cooking spray.

Step 2: Whisk together the flour, cornmeal, sugar, salt, and baking powder in a medium bowl until well combined. Create a well in the center of the dry ingredients.

Step 3: Add the oil (or melted butter), milk, and egg to the well. Stir just until combined—a few lumps are perfectly fine and help keep the texture tender.

Step 4: Toss the blueberries with 1 tablespoon flour in a separate small bowl, then gently fold the floured blueberries into the cornbread batter.

Step 5: Pour the batter into your prepared pan, smooth the top, and sprinkle with sanding sugar if using.

Step 6: Bake for 25-35 minutes until the top is golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let cool for 10 minutes before serving warm.

A round blueberry cornbread in a baking dish sits on a wooden board, surrounded by a small plate, fork, pie server, butter dish, knife, and two striped blue napkins. This blueberry cornbread makes for a cozy, inviting table setting.

Substitutions & Variations

Blueberry-Lemon Cornbread

Add 1 teaspoon lemon zest to the batter for a bright, citrusy twist that complements the blueberries perfectly.

Different Berries

Try raspberries, blackberries, or a mixed berry blend. The flour-tossing technique works for any type of berry.

Reduce the Sweetness

If you prefer a more savory-leaning cornbread, reduce the granulated sugar to ½ cup. This version pairs especially well alongside chili or BBQ.

Butter Instead of Oil

Swap the neutral oil for an equal amount of melted butter for a richer flavor and slightly denser crumb. Both versions are delicious; it comes down to personal preference.

Cornbread Muffins

Fill a greased muffin tin two-thirds full and bake at 400°F for 18–22 minutes. Great for portioning ahead for a crowd.

Cast Iron Skillet

Preheat your greased cast iron skillet in the oven while mixing the batter, then pour the batter into the hot skillet for extra-crispy edges.

Non-Dairy Milk

The recipe works well with almond milk or any unflavored non-dairy milk in place of regular whole milk. The texture and flavor remain very close to the original.

A plate of blueberry cornbread cake with butter sits on a wooden board.

FAQs for Blueberry Cornbread

How do I know when the cornbread is done baking?

The top should be golden brown, and a toothpick inserted into the center should come out clean or with just a few moist crumbs. Frozen blueberries may require a few extra minutes of baking time.

Can I reduce the sugar in this recipe?

Yes, you can drop the sugar to 1/2 cup if you prefer less sweetness. The cornbread will still have great flavor and texture.

What type of cornmeal should I use?

Fine-ground yellow cornmeal gives you the best texture in this recipe—tender and slightly crumbly without being gritty. Avoid using a cornmeal mix, which already contains leavening and salt; it will throw off the balance of dry ingredients and may over-leaven the bread. Stone-ground cornmeal can work but gives a heartier, more rustic result.

Can I use frozen blueberries in this blueberry cornbread recipe?

Yes! Frozen blueberries work wonderfully here. The key is to use them straight from the freezer—do not thaw them first. Thawed berries release too much liquid into the cornbread batter, which throws off the texture and causes blotchy color throughout. Using them frozen keeps the batter cleaner and the bake more consistent, though you should expect to add a few extra minutes to the total bake time since they cool the batter significantly.

A close-up of freshly baked blueberry cornbread in a round white dish, its golden-brown crust dotted with juicy blueberries. A striped cloth and a blurred butter dish add cozy details to the background.

My Best Tips for Making Blueberry Cornbread

☞Don’t Overmix: Stir the batter just until the dry ingredients are moistened. A few lumps are completely fine and actually help create a tender crumb. Overmixing develops gluten and makes the cornbread tough.

☞Use Fine-Ground Cornmeal: Medium or coarse cornmeal will give you a grittier texture. Fine-ground yellow cornmeal creates the most tender, cake-like consistency that pairs beautifully with the blueberries.

☞Check Baking Time: Blueberries add moisture to the batter, so expect to bake closer to 35 minutes rather than 25. If using frozen blueberries, add a few extra minutes since they cool down the batter significantly.

☞Give It Time To Cool Before Slicing: Resist cutting into the pan for at least 10 minutes after it comes out of the oven. The interior is still setting during that time, and cutting too early makes the crumb fall apart and look underbaked even when it isn’t.

☞Add Sanding Sugar For A Bakery-Style Finish: A sprinkle over the top just before baking gives the crust a beautiful sparkle and a satisfying crunch with every bite. It’s a small detail that makes a big visual difference, especially if you’re serving it to guests.

What to Serve With Blueberry Cornbread

This versatile cornbread works for breakfast, lunch, or dinner. Serve it warm with butter and honey for a sweet breakfast treat, or pair it with savory dishes like chili, pulled pork, or roasted chicken.

It’s also wonderful alongside a fresh green salad or bowl of soup. For brunch, serve it with scrambled eggs and bacon. The sweet-savory balance means it complements both types of meals beautifully.

Storage & Reheating Tips

Room temperature

Store leftover cornbread covered at room temperature for up to 2 days.

Refrigerator Storage

Keep in an airtight container for up to 5 days. The blueberries help maintain moisture, so it stays fresh longer than plain cornbread.

Freezer Storage

Wrap individual slices in plastic wrap, then place in a freezer bag for up to 3 months. Thaw at room temperature or reheat from frozen.

Reheating

Warm individual pieces in the microwave for 15-20 seconds, or reheat the whole pan covered with foil at 350°F for 10-15 minutes.

Make Ahead

Bake the cornbread up to a day ahead and store covered at room temperature. Reheat gently before serving for that fresh-from-the-oven warmth.

A slice of blueberry cornbread with a pat of butter on top sits on a white plate, the golden blueberry cornbread behind it cut into inviting wedges.

Similar Recipes to Try

More Cornbread Recipes To Try

Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!

About Melissa Griffiths

Read More About Me

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating