Blueberry Cornbread

I love tender, earthy, slightly sweet (or savory!) cornbread, especially slathered with butter and honey. More than that, I really love a cornbread recipe that I can easily adapt throughout the year, no matter the holiday or season. This blueberry cornbread recipe is a prime example. It’s light and fluffy and contains only the essential ingredients for a tender, fruity loaf: flour, cornmeal, leaveners, binders, fruit and a wee bit of sugar. And you can easily customize it with other fruits, nuts or spices.

Better yet, this blueberry cornbread recipe requires no mixers, fancy tools or techniques. In fact, it takes just 10 minutes to prepare. That means less time for cleanup and more time for savoring a warm slice. Like most cornbread recipes, it goes with just about anything and is delicious year-round.

Ingredients for Blueberry Cornbread

• All-purpose flour: Among the most popular types of flour, AP flour is the standard for most quick-batter recipes like cornbread. For more heft and fiber in your loaf, replace the all-purpose flour with equal parts of whole wheat flour.
• Sugar: Cornbread can come sweet or savory, and this blueberry cornbread veers sweet in the best way. Some reviewers have noted that it reminds them of a not-too-sweet vanilla cake, only with cornmeal’s added flavor and texture.
• Yellow cornmeal: Our recipe calls for yellow cornmeal, though you can also use white or the harder-to-find red or blue varieties. Use fine, medium or coarse cornmeal, depending on your preferred consistency. You can also sub in polenta or grits for the cornmeal, but the texture of the cornbread will come out a bit earthier and chewier.
• Baking powder: Like other quick bread recipes, cornbread needs a little oomph to give it some rise in the oven. Enter baking powder, which helps the bread bake up light and fluffy.
• Salt: Even a sweet cornbread needs a touch of salt to bring out all the nuances of the flavors. Don’t skip it!
• Eggs: Let your eggs come to room temperature before you bake with them, but don’t let eggs sit on the counter for over two hours.
• Milk: This recipe calls for soy or 2% milk, though you could use another type of milk or a nondairy milk alternative. The texture and consistency may change depending on which milk you use.
• Canola oil: Unlike butter, oil contains 100% fat, so it doesn’t lose any moisture to evaporation in the oven. That means you get more moisture and tenderness when you use oil in your cornbread recipes.
• Blueberries: If you pick blueberries in the summer, use those fruity gems in this recipe. And if you freeze blueberries to enjoy year-round, those are also great here. Or just use whatever’s available at your market!

Directions

Step 1: Prepare the oven and pan

Preheat the oven to 350°F. Grease an 8-inch square baking pan and set aside.

Editor’s Tip: To grease your pan, use cooking spray, baking spray, canola oil or butter. I usually use whichever I’ve got on hand.

Step 2: Create the cornbread batter

In a bowl, whisk together the flour, sugar, cornmeal, baking powder and salt. In a separate bowl, whisk together the eggs, milk and oil. Add the egg mixture to the flour mixture and stir until moistened. Fold in the blueberries. Transfer the batter to the prepared pan.

Editor’s Tip: Use a spatula or the back of a spoon to gently spread the cornbread evenly in the pan and smooth out the top.

Step 3: Bake the cornbread

Place the pan in the oven, and bake until a toothpick inserted in the center of the loaf comes out clean, 30 to 35 minutes. Let the cornbread cool in the pan on a wire rack. Serve warm or at room temperature.

Taste of Home

Blueberry Cornbread Variations

• Boost the fiber and crunch factors: Add seeds or chopped nuts to the batter for more bite and heft. Almonds, pecans, walnuts, sunflower seeds, and flaxseeds are all great picks.
• Add zest and zing: Add grated citrus zest and/or chopped ginger to the batter for more color, flavor and aroma. Use crystallized ginger for a sweet tingle or the fresh stuff for more punch. Use any leftovers for other fresh ginger root recipes.
• Customize to the season: Here’s where you can really modify this recipe to enjoy year-round. In the springtime, replace the blueberries with chopped fresh strawberries and add a splash of vanilla extract to the batter. Use diced plums or apples, warm fall spices and a splash of almond extract in the fall. Try halved fresh cranberries and spices in winter, especially for the holidays.
• Use different bakeware: For a more old-fashioned cornbread with golden, crisped edges, swap out the square baking pan for a cast-iron skillet. Stick with an 8-inch skillet or something close in size, so you ideally won’t need to adjust the bake time.

How to Store Blueberry Cornbread

With the best cornbread recipes, you likely won’t have leftovers after one or two meals. But if you have cornbread to spare, it’s best to keep it wrapped or covered at room temperature.

How long does blueberry cornbread last?

Kept at room temp, this cornbread should last three to five days. We don’t recommend keeping it in the fridge, as that may dry it out quickly.

Can you freeze blueberry cornbread?

To freeze your cornbread, let it cool completely, then cut it into slices. Wrap the slices in a single layer or place them in freezer bags. Alternatively, you can freeze the entire baked (and cooled) loaf by wrapping it in storage wrap and then foil. Store your cornbread in the freezer for up to three months.

How do you reheat blueberry cornbread?

When you’re ready to enjoy your leftover blueberry cornbread, pop a wrapped frozen slice in the refrigerator to thaw, then reheat it gently over a low temp (no more than 350°) in a toaster oven or regular oven.

Blueberry Cornbread Tips

Taste of Home

How do you ensure a moist blueberry cornbread?

To ensure your blueberry cornbread is moist and tender, use oil in the batter as recommended. Be careful not to overmix the batter or overbake the bread in the oven. Every extra minute will dry it out a bit more.

How do I prevent blueberries from sinking in my cornbread batter?

To prevent berries from sinking into your cornbread batter, lightly dust them with flour before adding them. Don’t go overboard with the flour or risk turning your cornbread into a heavy and dense loaf.

What can you serve with blueberry cornbread?

If you’re enjoying this cornbread for breakfast, simply add a cup of hot coffee and some fresh fruit. To enjoy as a blueberry dessert, add a dollop of whipped cream to each slice. For a midday snack or alongside your lunch, try it with our top green salads or any of the best chili recipes.