Blueberry Cornbread

Last weekend we went blueberry picking at a local farm, the Bush-n-Vine, and came home with a whopping 1 gallon bucket filled to the brim with delicious, sweet blueberries. That’s a lot of blueberries.

I’ve been cooking up a storm with them and this is the first of the blueberry recipes I have to share- Blueberry Cornbread. It’s phenomenal!

I used equal parts cornmeal and flour so the cornbread has a little bit of a cakey texture, but not much. The texture is a little crumbly, but the pockets of blueberries help hold it together. A good amount of brown sugar sweetens the batter and enhances the flavor of the blueberries.

I was going to make some cinnamon honey butter to go with it, but the Blueberry Cornbread was so yummy by itself, I completely forgot about the butter.

Only problem is, I don’t know if I’ll ever want cornbread without blueberries again.

If you’re a blueberry lover, be sure to follow my Blueberry Pinterest Board. With over 200 recipes, your sure to find something to add to your recipe repertoire.

Blueberry Cornbread

5 from 1 vote

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Cornbread is taken to a new level with fresh blueberries added to the batter.

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Ingredients

• ▢ 1-2 tablespoons Vegetable oil
• ▢ 1 ½ cups blueberries
• ▢ 1 cup + 1 teaspoon all-purpose flour,, divided
• ▢ 1 cup yellow cornmeal
• ▢ 1/3 cup light brown sugar
• ▢ 1 tablespoon baking powder
• ▢ ½ teaspoon salt
• ▢ 1 large egg,, lightly beaten
• ▢ 2/3 cup milk
• ▢ ½ cup Vegetable oil
• ▢ ½ teaspoon vanilla extract

Instructions 

• Preheat oven to 400° and grease an 8-inch square baking pan or a cake pan with the 1-2 tablespoons of Vegetable oil. Place pan in oven while it heats.
• Toss blueberries with 1 teaspoon of flour and set aside.
• Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Stir with a whisk to evenly combine ingredients.
• In a medium bowl, combine egg, milk, vegetable oil, and vanilla extract. Whisk well.
• Add wet ingredients to dry and mix just until dry ingredients are moistened. Gently fold in blueberries. Pour batter into prepared pan and bake for 20-25 minutes or until a wooden pick inserted in the center comes out clean.

Nutrition information is automatically calculated, so should only be used as an approximation.

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