Blueberry Cornbread
This blueberry cornbread checks all the right boxes - savory cornmeal and sweet, juicy blueberries come together while sour cream adds extra moisture and a bit of tang to this comforting bread.
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I am so excited to share this cornbread recipe. I forget where I heard that you could put blueberries in cornbread, but what a great idea. Cornbread is so savory and sweet at the same time and for that reason it pairs really well with the tartness of blueberries.
“The softest cornbread you’ll ever try.” - me
In southern California where I grew up, we used to have a local chain called Marie Calendar’s where they served the best cornbread. It was tall, bright yellow, a little sweet, and so so fluffy. I’ve always wondered how to make that perfect Marie Calendar’s cornbread, and think I’ve gotten as close as I’m going to get with this recipe (Marie keeps her recipes locked tight).
Okay, let’s get into it…
Why you’ll love blueberry cornbread
This cornbread recipe delivers everything you want from traditional cornbread, plus blueberries!
Sweet and savory - you get the best of both worlds
Crumbly yet moist - it may seem impossible but believe it
Simple to make - basic ingredients with no surprises
Nostalgic - it will fill your house with a mouthwatering smell
Recipe tips for the best blueberry cornbread
Brown sugar is a major player in this recipe. Either light or dark brown will work, but I would avoid substituting it for white sugar if you can.
Don’t over mix the batter. Cornbread batter (similar to biscuits) should be lumpy when it goes into the oven. Once you add the dry ingredients to the wet ingredients, mix the batter until the dry ingredients are completely moistened, but no longer. Once baked, the texture will be fluffy and moist. If you over mix the batter, the texture can become dense and tough.
Watch the oven closely and don’t over bake. If you notice the top of the cornbread is browning too fast, place a piece of tin foil tented over the top of the baking dish for the remainder of the bake time. This will reduce the amount of browning that happens for the remainder of the bake. The top should finish a light golden brown at the edges.
The best way to tell if the cornbread is done baking is to stick a toothpick or knife inserted into the center. If it comes out clean, the bake is complete and your cornbread is ready to come out of the oven. Leaving cornbread in the oven too long can cause it to become dry, and nobody wants that.
FAQ
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Brown sugar not only gives it a light caramel flavor that pairs well with savory cornmeal, but the added moisture that brown sugar has ensures the bake will turn out moist.
Sour cream is also a really important ingredient. The acid that sour cream contains helps to balance out flavor and texture. Buttermilk is often used instead of sour cream, but I have found that sour cream produces a moister bread.
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If your cornbread is crumbly, it could be that your measurements weren’t exact (try leveling off dry ingredients with a knife) or that the recipe you are using doesn’t call for enough egg or liquid.
Dryness can also come from over baking. I recommend checking on your cornbread as it bakes, especially when nearing the end of the bake.
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Over mixing can cause dense cornbread. Once you add the wet ingredients to the dry ingredients, mix until the flour is just moistened, and no longer.
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I have only tested this recipe with cornmeal.
The use of corn flour in place of cornmeal could change the texture - cornbread traditionally has a gritty texture and a strong corn flavor. Because flour is finely ground, that grittiness and strong corn flavor could be lost.
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The main difference is that yellow cornmeal is made with yellow corn and white cornmeal is made with white corn.
Yellow cornmeal will have a slightly stronger corn flavor, while white cornmeal will taste slightly sweeter.
Helpful Kitchen Tools
1 8x8 square baking pan
parchment paper
1 Medium sized mixing bowl
1 Large mixing bowl
1 Whisk
1 Spatula
Ingredients
1 cup all-purpose flour
1 cup cornmeal
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, melted and cooled slightly
1/2 cup dark brown sugar plus 2 tablespoons for topping
1 large egg
3/4 cup sour cream
1/4 cup milk
1 cup fresh blueberries plus 1/4 cup for topping
How to make blueberry cornbread
Prep
Preheat the oven to 350℉ and line an 8x8 pan with parchment paper.
Mix the Batter
In a medium bowl whisk together all-purpose flour, cornmeal, baking powder, baking soda, and salt until well combined and set aside.
In a large bowl, whisk together melted butter and sugar until well combined. Add egg and mix until well combined, scraping down the sides. Whisk in sour cream and milk until well combined.
Add half of the flour mixture to the butter mixture and mix until incorporated. Fold in the remainder of the flour with a spatula until all of the flour mixture is moistened (the batter should be slightly lumpy).
Using the spatula, fold in the blueberries until they are evenly distributed.
Bake
Pour the batter into the baking pan and spread evenly into each corner. Bake in the oven for 30 - 35 minutes. Let cool in the pan for 10 minutes, then remove from the pan and let cool completely, about an hour before slicing.
How to Store
Store blueberry cornbread at room temperature in an air tight container for up to two days, or store in the refrigerator for up to five days. If stored in the refrigerator, let stand at room temperature for 30 minutes, or pop in the microwave for five to ten seconds to warm to room temperature.
You can also freeze blueberry cornbread easily. Just place (fully baked and cooled) in an air tight freezer container and store in the freezer for up to three months. Remove from the freezer and place in the refrigerator 24 hours prior to serving.
Blueberry Cornbread
This blueberry cornbread checks all the right boxes - savory cornmeal and sweet, juicy blueberries come together while sour cream adds extra moisture and a bit of tang to this comforting bread.
Ingredients
Directions
- Prep: Preheat the oven to 350℉ and line an 8x8 pan with parchment paper.
- Mix the Batter: In a medium bowl whisk together all-purpose flour, cornmeal, baking powder, baking soda, and salt until well combined and set aside.
- In a large bowl, whisk together melted butter and sugar until well combined. Add egg and mix until well combined, scraping down the sides. Whisk in sour cream and milk until well combined.
- Add half of the flour mixture to the butter mixture and mix until incorporated. Fold in the remainder of the flour with a spatula until all of the flour mixture is moistened (the batter should be slightly lumpy).
- Using the spatula, fold in the blueberries until they are evenly distributed.
- Bake: Pour the batter into the baking pan and spread evenly into each corner. Bake in the oven for about 25 minutes, then place a piece of foil over the top of the pan to prevent the edges from burning. Bake another 15 - 20 minutes or until a knife inserted in the center comes out clean. Let cool in the pan for 10 minutes, then remove from the pan and let cool completely, about an hour before slicing.
*Nutrition is auto-calculated by recipes generator.
