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.
- 1-2 tablespoons Vegetable oil
- 1 ½ cups blueberries
- 1 cup + 1 teaspoon all-purpose flour, divided
- 1 cup yellow cornmeal
- ⅓ cup light brown sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 large egg, lightly beaten
- ⅔ cup milk
- ½ cup Vegetable oil
- ½ teaspoon vanilla extract
- 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.