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
- 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
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.