featured 23273

Blueberry Cornbread Recipe: Moist, Sweet Skillet Cornbread

One of the joys of summer in Massachusetts is the abundance of freshly picked, plump blueberries. While I haven’t gone blueberry picking myself (it’s on my bucket list), I love visiting farmers’ markets and buying local berries. If you find yourself with a bumper crop, try this delicious Blueberry Cornbread.

pieces of blueberry cornbread stacked on a plate with a bowl of blueberries in the background- set on a green towel on a wooden surface

This blueberry cornbread is not the savory chili-side type—think of it more as a tender, slightly sweet breakfast or coffee cake-style bread.

blueberry cornbread cut into pieces on a cutting board set on a green cloth napkin

It’s packed with blueberries and uses coarse ground cornmeal for a pleasant texture—slightly crunchy yet very moist.

close up shot of a piece of blueberry cornbread

I like to serve it with a simple honey-cinnamon butter made from 1 stick softened butter, 1 tablespoon honey and 1/2 teaspoon cinnamon. Another delicious option is maple butter—1 stick softened butter mixed with 1 tablespoon maple syrup.

overhead shot of blueberry cornbread on a cutting board with a bowl of fresh blueberries and a slice of cornbread on a white plate with butter on it and a bowl of butter and a knife

This recipe is essentially a blueberry-vanilla cornbread coffee cake—a must-try during blueberry season when berries are plentiful and affordable. If you’re lucky enough to live near pick-your-own farms, bring home a basket and bake this bread. Enjoy!

More blueberry recipes to try:

  • Blueberry Salsa
  • Bakery Style Blueberry Muffins
  • Blueberry-Yogurt Waffles
  • Blueberry Lime Pound Cake
  • Banana Blueberry Bread
  • Blueberry Doughnut Muffins
  • Lemon Blueberry Muffins
  • Blueberry Lemon Smoothies
pieces of blueberry cornbread stacked on a plate with a bowl of blueberries in the background- set on a green towel on a wooden surface

Blueberry Cornbread

By
Lori Lange
The perfect bread to bake in the summer!
Prep: 20 mins
Cook: 40 mins
Servings: 16 pieces

Ingredients

  • 1 cup yellow cornmeal (stone-ground preferred)
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 large eggs
  • 1 1/4 cups buttermilk
  • 1 tablespoon vanilla extract
  • 6 tablespoons (3/4 stick) unsalted butter, melted
  • 1 1/2 cups fresh blueberries, divided

Instructions

  1. Preheat the oven to 325°F. Spray an 8-inch square baking pan with nonstick spray.
  2. In a large bowl, whisk together the cornmeal, flour, both sugars, salt, baking powder and baking soda.
  3. In a small bowl, whisk the eggs, buttermilk and vanilla. Add the wet mixture to the dry ingredients, then stir in the melted butter. Mix just until combined—do not overmix. Fold in 1 cup of the blueberries.
  4. Pour the batter into the prepared pan and scatter the remaining 1/2 cup blueberries on top. Bake 40 minutes, or until the edges are golden and a toothpick inserted near the center comes out mostly clean.

Nutrition

Serving: 1 piece — Calories: 162 kcal; Carbohydrates: 23 g; Protein: 3 g; Fat: 6 g; Saturated Fat: 4 g; Cholesterol: 37 mg; Sodium: 138 mg; Fiber: 1 g; Sugar: 9 g.

Nutrition information is an approximation.

Like this? Leave a comment below!