Blueberry Cornbread

Elevate your cornbread game with this irresistibly moist and golden-brown Blueberry Cornbread—a delightful twist on a classic comfort food favorite! Featuring the perfect balance of buttery richness, tangy buttermilk, and bursts of sweetness from fresh blueberries, this easy-to-make recipe takes just 10 minutes to prep and bakes to perfection in under half an hour. Combining simple pantry staples like yellow cornmeal and vanilla extract with the vibrant flavor of ripe berries, this cornbread is a crowd-pleasing treat that’s equally at home alongside a hearty barbecue spread or as a standalone snack. Serve it warm with a drizzle of honey or a pat of butter, and let its fluffy texture and natural sweetness steal the show. Looking for a unique cornbread recipe that highlights seasonal ingredients? This Blueberry Cornbread is your new go-to!

Nutriscore Rating: 59/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 8

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 0.5 cup granulated sugar
• 1 tablespoon baking powder
• 0.5 teaspoon salt
• 0.25 cup unsalted butter, melted and cooled
• 1 cup buttermilk
• 2 pieces large eggs
• 1 teaspoon vanilla extract
• 1.5 cups fresh blueberries

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease an 8-inch square baking pan or line it with parchment paper for easy removal.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt until well combined.

Step 3

In a medium mixing bowl, whisk together the melted butter, buttermilk, eggs, and vanilla extract until smooth.

Step 4

Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix. The batter will be thick.

Step 5

Gently fold in the blueberries with a spatula, making sure they are evenly distributed throughout the batter.

Step 6

Pour the batter into the prepared baking pan and spread it out evenly using the back of a spoon or spatula.

Step 7

Bake in the preheated oven for 25 to 30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.

Step 8

Remove the cornbread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before serving.

Step 9

Slice the blueberry cornbread into squares and enjoy it warm or at room temperature. Optional: Serve with a drizzle of honey or a dollop of butter for extra flavor!

Nutrition Facts

Serving size	1016.2 grams (1016.2g)

Amount per serving	% Daily Value*
Calories	2241

Total Fat 73.90g	95%
Saturated Fat 39.10g	196%
Polyunsaturated Fat 0.50g
Cholesterol 528mg	176%
Sodium 2942mg	128%
Total Carbohydrate 363.00g	132%
Dietary Fiber 19.60g	70%
Total Sugars 136.10g
Protein 45.00g	90%

Vitamin D 207IU	1035%
Calcium 383mg	29%
Iron 12mg	68%
Potassium 1002mg	21%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.0%

Protein: 7.8%

Carbs: 63.2%