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Blueberry Cornbread

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


  • 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.