Best Blueberry Cornbread Recipe - Sweet, Moist, Perfect! (Print-Friendly Version)

Discover the magic of blueberry cornbread—a delightful twist on a classic favorite. This recipe combines the sweetness of blueberries with the comforting texture of cornbread, perfect for any occasion.

# Ingredients You'll Need:
01 - 1 cup all-purpose flour, spooned and leveled
02 - 1 cup cornmeal, finely ground
03 - 1/2 cup granulated sugar
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon salt
06 - 1 cup buttermilk, shaken
07 - 1 large egg, room temperature
08 - 1/4 cup unsalted butter, melted and slightly cooled
09 - 1 1/2 cups fresh blueberries, washed and dried
# How to Make It:
01 - Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan or line it with parchment paper.
02 - In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well combined.
03 - In a separate bowl, combine the buttermilk, egg, and melted butter. Mix until smooth.
04 - Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix.
05 - Fold in the blueberries carefully, ensuring they are evenly distributed throughout the batter.
06 - Pour the batter into the prepared baking pan, smoothing the top with a spatula.
07 - Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
08 - Allow the cornbread to cool in the pan for at least 10 minutes before slicing.
# Extra Information:
01 - Ensure ingredients are at room temperature for optimal mixing.
02 - Use fresh blueberries for the best flavor and texture.
03 - Adjust sugar according to personal taste preference.
04 - Add lemon zest and juice for a citrusy kick.
05 - Add a spicy twist with jalapeños.
06 - Store blueberry cornbread at room temperature for up to 2 days in an airtight container. For longer storage, refrigerate for up to a week, ensuring it’s wrapped tightly to retain moisture. To freeze, wrap individual slices in plastic wrap and store in a zip-top bag; they’ll keep for up to 3 months. Reheat slices in the oven at 350°F (175°C) for about 10 minutes for best texture or microwave for 20-30 seconds for convenience. To restore crispness, a quick broil can revitalize the crumbly edges.
# Recipe Details:
01 - Prep time: 15 minutes
02 - Cook time: 30 minutes
03 - Servings: 9
04 - Recipe by: Aisha Johnson

Best Blueberry Cornbread Recipe - Sweet, Moist, Perfect!

Aisha Johnson
Recipe by Aisha Johnson Published on December 27, 2025

Discover the magic of blueberry cornbread—a delightful twist on a classic favorite. This recipe combines the sweetness of blueberries with the comforting texture of cornbread, perfect for any occasion.

Print
Best Blueberry Cornbread Recipe - Sweet, Moist, Perfect!
Print
Pin

Best Blueberry Cornbread Recipe - Sweet, Moist, Perfect!

Print Recipe
Pin Recipe

Discover the magic of blueberry cornbread—a delightful twist on a classic favorite. This recipe combines the sweetness of blueberries with the comforting texture of cornbread, perfect for any occasion.

  • Total Time: 45 minutes
  • Yield: 9 servings

Ingredients

  • all-purpose flour: 1 cup - spooned and leveled
  • cornmeal: 1 cup - finely ground
  • granulated sugar: 1/2 cup
  • baking powder: 1 tablespoon
  • salt: 1/2 teaspoon
  • buttermilk: 1 cup - shaken
  • large egg: 1 - room temperature
  • unsalted butter: 1/4 cup - melted and slightly cooled
  • fresh blueberries: 1 1/2 cups - washed and dried

Instructions

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

    Tip: Ensure the oven is fully preheated to maintain consistent baking.

  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well combined.

    Tip: Whisking helps to evenly distribute the leavening agent.

  3. In a separate bowl, combine the buttermilk, egg, and melted butter. Mix until smooth.

    Tip: Bring eggs and buttermilk to room temperature for a more even batter.

  4. Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix.

    Tip: Overmixing can lead to a tough texture; stop when you no longer see dry flour.

  5. Fold in the blueberries carefully, ensuring they are evenly distributed throughout the batter.

    Tip: Coat blueberries in a little flour to prevent them from sinking.

  6. Pour the batter into the prepared baking pan, smoothing the top with a spatula.

    Tip: A smooth top ensures even baking and a neat appearance.

  7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

    Tip: Look for a golden-brown top as a visual cue for doneness.

  8. Allow the cornbread to cool in the pan for at least 10 minutes before slicing.

    Tip: Cooling helps the cornbread set, making it easier to cut.

Notes

  • Ensure ingredients are at room temperature for optimal mixing.
  • Use fresh blueberries for the best flavor and texture.
  • Adjust sugar according to personal taste preference.
  • Author: Aisha Johnson
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Desserts
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 210
  • Protein: 3g
  • Carbohydrates: 32g
  • Fat: 8g
  • Fiber: 2g
  • Sugar: 10g
  • Sodium: 260mg

Keywords: blueberry cornbread, dessert, cornbread, baking, easy recipes, sweet cornbread, summer recipes, fruit desserts, American cuisine, vegetarian desserts

Did you make this recipe?

Share a photo and tag us - we can't wait to see what you've made!

Frequently Asked Questions for Blueberry cornbread

Can I use frozen blueberries in blueberry cornbread?
Yes, you can use frozen blueberries. Do not thaw them; add directly to the batter to avoid excess moisture.

How do I prevent blueberries from sinking in cornbread?
Toss blueberries in a bit of flour before adding to the batter. This helps them stay suspended during baking.

What can I substitute for buttermilk in blueberry cornbread?
Use a mixture of milk and lemon juice or vinegar. Let it sit for 5 minutes before using as a buttermilk substitute.

Why is my blueberry cornbread dry?
Overbaking or incorrect ingredient ratios can cause dryness. Ensure accurate measurements and check doneness early.

Can blueberry cornbread be made gluten-free?
Yes, use a gluten-free flour blend in place of all-purpose flour. Ensure cornmeal is also certified gluten-free.

How do I make blueberry cornbread sweeter?
Increase sugar or add a honey drizzle after baking. A sweeter topping like maple syrup can also enhance sweetness.