The Best Blueberry Cornbread




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a slice of blueberry cornbread on a wooden table, with fresh blueberries

Blueberry Cornbread ~ I’ve fallen hard for this berrylicious cornbread, it’s moist and tender, with juicy berries exploding in every bite.  Serve it with chilis, chowders, and stews, or as a rustic breakfast cake!

a slice of blueberry cornbread with a drizzle of honey

Who doesn’t love cornbread?  It’s probably one of the first baking projects any new cook learns to master, and still to this day I’m always amazed at how such a little bit of effort results in such a yummy bread.

Banish the thought of dry cornbreads that stick at the back of your throat and make you cough.  The best recipes (like this one!) aren’t dry at all, mine gets its tender crumb from buttermilk and my secret ingredient…oat flour!  Oat flour gives this cornbread its to-die-for texture.  If you don’t have oat flour you can make your own by grinding rolled oats into a fine powder.

Mixing up batter for a blueberry cornbread

Because cornbread is so forgiving it makes a perfect base from which to branch out and explore recipe varieties.  I’ve made cornbreads with zucchini, kale, and Hatch chiles  that have become staples, they seem to add that perfect little bit of carby-ness to light summer meals. and complement all my fall soups, stews, and chilis.  My favorite is my Pumpkin Cornbread ~ it goes with everything.

a round loaf of blueberry cornbread, sliced into wedges

My latest variation has the added benefit of juicy berries to liven it up.  It’s the first time I’ve experimented with a fruit and I absolutely love it.  It’s a true hybrid recipe, not too sweet to serve with a meal, but can also work at breakfast with a cup of coffee.

Blueberry cornbread on a wooden table with fresh blueberries

This cornbread recipe is moist and tender to begin with, but add in those juicy blueberries and it’s over the top delish.  I highly recommend this recipe, it’s one of those twists that makes me wonder why I haven’t been doing it this way all along!

a slice of blueberry cornbread on a wooden table, with fresh blueberries

Kitchen tool spotlight: spring form pan

A non stick spring form pan isn’t just for cheesecake, in fact I love to use it for all kinds of cakes, like my Strawberry Buttermilk Cake, and cornbreads, too.   The pan makes it possible to remove the cake or bread easily for serving and slicing.  Even delicate bakes come out perfect every time.

*The View from Great Island is a participant in the Amazon Services LLC Associates Program ~ Your cost is the same, but I earn a small commission from Amazon which helps keep tvfgi in the kitchen!

Blueberry Cornbread
Rate this recipe
1 ratings

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Category: bread, side dish

Cuisine: American

Yield: serves 10

Serving Size: 1 slice

Calories per serving: 230

Carbs per serving: total 28g

Sugar per serving: 10g

Blueberry Cornbread ~ I've fallen hard for this berrylicious cornbread, it's moist and tender, with juicy berries exploding in every bite.  Serve it with chilis, chowders, and stews, or as a rustic breakfast cake!

Ingredients

  • 1/2 cup unsalted butter, melted
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup oat flour
  • 1/2 cup all purpose flour
  • 1 cup yellow cornmeal
  • 1 1/2 cups blueberries

Instructions

  1. Preheat oven to 350F
  2. Butter a 9 inch spring form pan.
  3. Whisk the butter and sugar together until there are no lumps. Then whisk in the eggs, one at a time, and then the buttermilk.
  4. Stir in the baking soda, salt, flours, and cornmeal, stirring just until combined. Fold in the berries.
  5. Turn the batter into the prepared pan and smooth out the top. You can pop a few extra blueberries into the top of the batter if you like.
  6. Bake for about 35 minutes, or until the cornbread is golden and a toothpick inserted in the center comes out without any wet batter clinging to it. You might have a few cracks on top and the edges will just be pulling away from the sides of the pan slightly. Cool on a rack for about 15 minutes before releasing the sides of the spring form pan.

Make this blueberry cornbread your own ~

  • Make it with cranberries ~ you have to, I’m going to :)

 

Blueberry Cornbread ~ I've fallen hard for this berrylicious cornbread, I serve it with chilis, chowders, and stews, or even as an rustic breakfast cake! #quickbread #sidedish #recipe #easy #blueberries #buttermilk #sweet #quick #healthy #homemade #moist

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Leave a Reply

26 Comments

  • Reply
    Mary Westrich
    October 1, 2018 at 12:53 pm

    Could you prepare this in a cast iron pan. I don’t have a springform pan. Thanks for the carb count!

    • Reply
      Sue
      October 1, 2018 at 12:57 pm

      Yes, you sure can, I’ve made lots of my cornbread recipes that way.

  • Reply
    Mary Houle
    September 12, 2018 at 3:56 pm

    I’m going to try this. I appreciate your carb count as I am insulin dependent and rely it. Happy I found your blog. Everything looks so good.

    • Reply
      Sue
      September 12, 2018 at 4:03 pm

      Be sure you check the carb count with a calculator you trust, Mary, I’m finding I get differing results depending on which one I use, and you will have differing results depending on the exact ingredients you use. Hope you enjoy it :)

  • Reply
    On the List
    August 25, 2018 at 12:01 am

    […] recipe for The Best Blueberry Cornbread from The View from Great Island looks absolutely amazing… and as luck would have it, we have […]

  • Reply
    Nancy
    August 22, 2018 at 8:28 am

    Curious about the Sugar, and Carb content. LOL I know, It’s going to be HIGH, just need to know. I’m going to make it with Cranberries!

    • Reply
      Sue
      August 22, 2018 at 8:56 am

      I just added that for you Nancy. I can’t wait to try it with fresh cranberries!

  • Reply
    Laura | Tutti Dolci
    August 21, 2018 at 2:57 pm

    That honey drizzle is everything! With the bursting blueberries, this is my dream cornbread!

  • Reply
    Traci | Vanilla And Bean
    August 20, 2018 at 3:33 pm

    I adore the flavor combination of cornmeal and blueberries… but then there’s the brown sugar and honey! Pardon me while I wipe up the drool… SO good Sue!

  • Reply
    Karla
    August 18, 2018 at 11:12 am

    We love cornbread! Though we prefer it on the less-sweet side, so I imagine I’d cut the sugar. In any case… my husband grinds corn (he took over his great uncle’s cornmeal business) and we’re growing blueberries… so this recipe is perfect for us!

    • Reply
      Sue
      August 18, 2018 at 11:49 am

      Oh wow, this is absolutely a must make for you Karla :)

  • Reply
    Karen Bolend
    August 18, 2018 at 7:48 am

    Right now I have an abundance of frozen blueberries. If I use them,I’m thinking run under cold running water a few minutes let drain or even sit on paper towels to blot and then use sound ok or I’m open to suggestions? Maybe even use coarse ground. I love the idea of oat flour, which is a staple in my kitchen with my bean grinder.Thanks for that tip

    • Reply
      Sue
      August 18, 2018 at 8:01 am

      I would be inclined to use them frozen, Karen, they’ll stay intact that way and maybe won’t release as much moisture as they would if you defrost them.

      • Reply
        Sue
        August 18, 2018 at 8:02 am

        Oh, and the oat flour is the secret weapon in this cornbread ~ it’s sooooo good. ;)

  • Reply
    Tunde
    August 18, 2018 at 7:01 am

    just a question. Im from the UK. we usually not measuring with cups. so may I kindly ask, 1 cup is how much mill, or gram or pint or whatsoever?

    • Reply
      Sue
      August 18, 2018 at 8:21 pm

      Hey Tunde…so the issue is that a cup can be different weights depending on what is in it…1/2 cup of flour is 60g, 1 cup of cornmeal is 128 g. 1/2 cup butter is 113 grams. 1/2 cup brown sugar is 100g. 1 cup buttermilk is 240 g. 1/2 cup oat flour is @45g. 1 1/2 cups blueberries is about 150 grams. Hope this helps!

  • Reply
    Joan Marquart
    August 18, 2018 at 6:36 am

    Sue- Made this for breakfast today, and I was worried that the blueberries would sink. They did. It was delicious, but I’m wondering if there’s a way to prevent this. Seems like I’ve seen recipes that suggest dusting the berries in flour before they are added to the batter. Would that help?

    • Reply
      Sue
      August 18, 2018 at 7:37 am

      I tossed my berries in a little bit of the flour mixture, but it didm’t stick because of the cornmeal. My berries were pretty well dispersed, i think because the batter is thick. Definitely try dusting them in plain flour, before you mix it with the cornmeal, if you like.

  • Reply
    Rhonda Young
    August 17, 2018 at 12:34 pm

    I add lemon zest & goat cheese to my blueberry cornbread. So good!

    • Reply
      Sue
      August 17, 2018 at 12:46 pm

      Nice ~ I need to try that. One of my cornbreads has cheddar cheese in it and I love that, so I bet the goat cheese is fantastic.

  • Reply
    angiesrecipes
    August 17, 2018 at 10:44 am

    What a creative and delicious cornbread! Absolutely love the add of berries.

  • Reply
    Dawn Harriman
    August 17, 2018 at 9:55 am

    Hi Sue, I absolutely love blueberry Cornbread so I am excited about trying your version. I have a question about your blueberry measurement. Please tell me exactly what 11/2 cups of blueberries is? Thanks so much! Dawn

    • Reply
      Angela McDarren
      August 17, 2018 at 11:29 am

      It’s 1 and a half cups of blueberries

  • Reply
    2pots2cook
    August 17, 2018 at 9:17 am

    So interesting ! I would gladly have it with a simple cup of Earl Grey …

  • Reply
    Tricia @ Saving Room for Dessert
    August 17, 2018 at 7:34 am

    I’ve wanted to try this combination for some time. It looks wonderful and your photos are mouthwatering! Love a little honey on this – I bet it is so good. Happy Friday!

    • Reply
      Sue
      August 17, 2018 at 7:49 am

      I don’t know why this combo never occurred to me before, it’s a total winner. Thanks for stopping by Tricia <3

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