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!
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.
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.
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.
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!
- 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
- 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.
Make this blueberry cornbread your own ~
- Make it with cranberries ~ you have to, I’m going to 🙂