I’ve fallen hard for this berrylicious blueberry 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. And the basic recipe can be reinvented in countless ways, this blueberry cornbread is just my latest genius interpretation of everybody’s favorite quick 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 blueberry cornbread its to-die-for texture. PS 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.
Blueberry cornbread 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. Pretty sweet!
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!
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.
Blueberry Cornbread
Equipment
- 9 inch round springform pan or regular cake pan
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.
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!
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!
Oh wow, this is absolutely a must make for you Karla 🙂
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
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.
Oh, and the oat flour is the secret weapon in this cornbread ~ it’s sooooo good. 😉
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?
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!
Tunde,
A U.S. cup is a measure of volume (not weight) and is the equivalent of 8 U.S. ounces, or one-half U.S. pint (a U.S. pint equals 16 ounces). A U.S. ounce (volume) is the equivalent of 30-milliliters, so 1 cup would equal 240-milliliters (30ml/ounce x 8 ounces = 240 ml). That should put you on the right track!
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?
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.
I add lemon zest & goat cheese to my blueberry cornbread. So good!
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.
What a creative and delicious cornbread! Absolutely love the add of berries.
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
It’s 1 and a half cups of blueberries
So interesting ! I would gladly have it with a simple cup of Earl Grey …
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!
I don’t know why this combo never occurred to me before, it’s a total winner. Thanks for stopping by Tricia <3