The Best Blueberry Cornbread

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

Blueberry Cornbread ~ I’ve fallen hard for this berrylicious quickbread, 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.

a slice of blueberry cornbread on a wooden table, with fresh blueberries
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3.6 from 42 votes

Blueberry Cornbread

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!
Course bread, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Yield 10 servings
Calories 230kcal
Author Sue Moran

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

  • Preheat oven to 350F
  • Butter a 9 inch spring form pan.
  • Whisk the butter and sugar together until there are no lumps. Then whisk in the eggs, one at a time, and then the buttermilk.
  • Stir in the baking soda, salt, flours, and cornmeal, stirring just until combined. Fold in the berries.
  • 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.
  • 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.

Nutrition

Serving: 1 | Calories: 230kcal | Sugar: 10g
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

Make this blueberry cornbread your own ~

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

 

Blueberry Cornbread pin

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36 Comments

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  • Reply
    Mackenna
    July 27, 2020 at 2:14 pm

    Does anything in the recipe need to change for high altitude? I haven’t tried it yet but would like to know before I try it. Thanks!

    • Reply
      Sue
      August 2, 2020 at 2:32 pm

      Here are some tips from the Wheat Montana Bakery:
      Oven Temperature

      Increase by 15-25 degrees

      Since at higher altitudes evaporation happens faster, you’ll need to help your baked goods set up a bit faster in the oven by raising the temperature.

      Baking Time

      Decrease by 20-30%

      This is to compensate for the increased oven temperature you’ll need at higher altitudes. A higher temp means a faster cook, so be careful not to overdo it.

      Flour

      Increase by 1 tbsp at 3,500 ft, and by 1 tbsp per 1,500 ft

      Adding flour helps to steady the rise of your baked goods and add structure to them as they grow in the oven.

      Sugar

      Decrease by 1 tbsp per cup

      Since liquids evaporate faster at higher elevations, the concentration of sugar goes up. Be sure to reduce to keep your cakes, brownies, and cookies from collapsing.

      Liquids

      Increase by 1 to 2 tbsp per 1,000 ft, and 1 ½ tsp per additional 1,000 ft

      It’s all about compensating for faster evaporation here — keep things from drying out and crisping up before they rise by adding a bit more liquid, whether it’s water, milk, oil, or eggs.

      Baking Powder/Soda

      Decrease by 20% above 3,500 ft, by 50% above 5,000 ft, and by 75% above 6,500 ft

      Reducing the amount of your leavening agents will help your baked goods to rise more gradually at higher elevations.

  • Reply
    lynn
    June 30, 2020 at 10:03 am

    I do not have oat flour…can I use all purpose?

    • Reply
      Sue
      June 30, 2020 at 10:04 am

      Yes, you can!

  • Reply
    Barbara Chord
    May 6, 2020 at 11:00 am

    I don’t understand the measurements in this recipe. For example what is 0.05 cup brown sugar packed in American measurements?

    • Reply
      Sue
      May 6, 2020 at 12:36 pm

      There is a sliding scale that allows you to change the amount of ingredients for a larger or smaller yield, and that can be confusing. I’ve disabled it for now.

  • Reply
    dolly king
    May 29, 2019 at 3:59 pm

    Is the oat flour just oatmeal ground in a blender?

    • Reply
      Sue
      May 29, 2019 at 4:05 pm

      Yes, you can make your own that way, for sure. Use regular or quick cooking rolled oats.

  • Reply
    Frances
    January 24, 2019 at 8:49 am

    Can you make these as muffins?

    • Reply
      Sue
      January 24, 2019 at 9:19 am

      Sure, that would work fine, just be careful not to over-bake 🙂

  • 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
    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!

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