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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.
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Blueberry Cornbread Recipe

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 Time20 minutes
Cook Time25 minutes
Course: Cornbread
Servings: 8
Author: Melissa Griffiths

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

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