Blueberry Cornbread: The Best Sweet-Savory Bake You Didn’t Know You Needed
If you’ve ever wanted to upgrade your traditional cornbread with a juicy burst of flavor, this Blueberry Cornbread is about to steal your heart—and your taste buds. A beautiful blend of rustic Southern charm and fruity sweetness, this recipe is a one-bowl wonder that’s perfect for summer potlucks, brunch spreads, or simply as a cozy breakfast with coffee.
Why I Love This Recipe
There’s something nostalgic about warm cornbread straight from the oven. But when you add in fresh blueberries? It becomes something special. This recipe marries the slightly gritty, buttery crumb of classic cornbread with juicy pops of berry that melt in your mouth. It’s rustic, easy, and perfect for both savory and sweet lovers alike.
Plus, the prep is minimal. No need for a mixer or fancy tools—just two bowls, one pan, and about 30 minutes.
Ingredients You’ll Need
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup melted butter
- 1 cup fresh blueberries
Ingredient Swaps & Notes
- Buttermilk Substitute: No buttermilk? Mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit for 5–10 minutes.
- Frozen Blueberries: If using frozen, do not thaw before folding in, or they may bleed color into the batter.
- Butter Swap: You can use melted coconut oil or neutral oil in place of butter if dairy-free is needed.
How to Make Blueberry Cornbread
- Preheat & Prep:
Preheat oven to 375°F (190°C) and grease an 8×8-inch baking dish. - Mix Dry Ingredients:
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. - Mix Wet Ingredients:
In a separate bowl, whisk together buttermilk, eggs, and melted butter until smooth. - Combine:
Pour wet ingredients into the dry and stir just until combined. Don’t overmix! - Fold in Blueberries:
Gently fold in the blueberries, being careful not to crush them. - Bake:
Pour the batter into your greased pan and spread evenly. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. - Cool & Slice:
Let it cool slightly before slicing into squares and serving warm.
Tips for Success
- Room Temperature Eggs: They mix better into the batter for a more uniform texture.
- Don’t Overmix: This keeps the cornbread tender.
- Use Fresh Blueberries: For the best flavor and texture, fresh berries are ideal.
- Golden Top: For a beautiful golden crust, sprinkle a bit of sugar on top before baking.
Serving Suggestions & Pairings
This cornbread is versatile—it works with sweet brunches and savory dinners alike. Here are some of my favorite pairings:
- Pair it with a warm bowl of Cajun Chicken Sausage Gumbo for a Southern-inspired dinner.
- Serve it with a cold glass of Blueberry Lemonade for a refreshing summer snack.
- Turn it into an appetizer board with Baked Brie and fruit.
- Enjoy with brunch favorites like Sheet Pan Quesadillas.
Storage & Leftovers
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze: Wrap individual pieces in foil and freeze for up to 2 months.
- Reheat: Warm in the microwave for 15–20 seconds or toast in a toaster oven to bring back a little crispness.
More Recipes You’ll Love
If you enjoy this Blueberry Cornbread, check out these other cozy, sweet, or crowd-pleasing bakes:
- Caramel Apple Pie Cookies
- Blueberry Lemonade
- Sheet Pan Quesadillas
- Baked Brie Appetizer
- Cajun Chicken Sausage Gumbo
Final Thoughts
Blueberry Cornbread is the kind of unexpected delight that bridges comfort and creativity. Whether you serve it with a savory stew, enjoy it with coffee, or sneak a slice late at night (we won’t tell!), it’s guaranteed to become a regular in your baking lineup.
If you try it, I’d love to hear what you think! Leave a comment below or tag @chefmaniac with your cornbread creations. Don’t forget to follow for more easy, crave-worthy recipes coming your way!
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