Blueberry Cornbread
Blueberry cornbread recipe with juicy blueberries baked into a slightly sweet homemade cornbread with a touch of honey.
Add a slight twist to your next meal with blueberry cornbread. This treat brings together the sweetness of blueberries and the savory goodness of cornbread in perfect harmony. Each bite is bursting with juicy blueberries that add a burst of freshness and a touch of natural sweetness to the rich and moist cornbread.
Blueberry cornbread is simple to make with a few ingredients you probably already have lying around. Let’s get started and I’ll show you step-by-step.
How To Make Blueberry Cornbread
Ingredients needed
- All-purpose flour
- Yellow cornmeal
- Baking powder
- Granulated sugar
- Milk
- Butter
- Egg
- Vanilla
- Honey
- Blueberries
Frozen or fresh blueberries
I suggest fresh blueberries but frozen work as well and you do not have to thaw them before baking. As far as how the blueberry cornbread looks its a good practice to toss the blueberries in flour to prevent sinking.
Making the blueberry cornbread recipe
- Preheat the oven to 375F.
- In a large bowl mix beat the eggs, then add in the melted butter and next the milk. Lastly, whisk in the vanilla extract.
- In a separate bowl, combine the flour, cornmeal, sugar, baking powder and the salt. Next, combine the dry and the wet mixtures but do not over mix, just until combined.
- Toss the blueberries in flour just to coat them. Add the blueberries into the cornbread batter. Add the honey as well then fold the honey and the blueberries into the batter.
- Pour the batter into a baking dish then bake for 30-40 minutes depending on the oven. Use a toothpick or visually the top will be golden brown and when you press the middle it’s a bit firm and bounces back.
- Allow the blueberry cornbread to cool before serving at least 15 minutes. The hotter it is the crumblier it’ll be.
What to make with blueberry cornbread
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Blueberry Cornbread
Equipment
- 8×8 or 9×9 baking dish you can also use a 9 inch round pan or cast iron
Ingredients
- 1.5 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/2 cup granulated sugar
- 2 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 8 tablespoon butter, melted
- 1 cup milk
- 2 teaspoon vanilla extract
- 1/3 cup honey
- 1 pint blueberries, tossed in flour about 1-1.5 cups
Instructions
- Preheat the oven to 375℉.
- In a large bowl mix beat the eggs, then add in the melted butter and next the milk. Lastly, whisk in the vanilla extract.
- In a separate bowl, combine the flour, cornmeal, sugar, baking powder and the salt. Next, combine the dry and the wet mixtures but do not over mix, just until combined.
- Toss the blueberries in flour just to coat them. Add the blueberries into the cornbread batter. Add the honey as well then fold the honey and the blueberries into the batter.
- Pour the batter into a baking dish then bake for 30-40 minutes depending on the oven. Use a toothpick or visually the top will be golden brown and when you press the middle it's a bit firm and bounces back.
- Allow the blueberry cornbread to cool before serving at least 15 minutes. The hotter it is the crumblier it'll be.