Cornbread with blueberries

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Last weekend we went picking blueberries at a local farm, the Bush-n-Vine, and came home with a huge 1-gallon bucket filled to the brim with deliciously sweet blueberries. That's a lot of blueberries.

I've been cooking a storm with them and this is the first of the blueberry recipes I have to share: Blueberry Cornbread. It is phenomenal!

I used equal parts flour and cornmeal to make the cornbread a bit cakey in texture, but not much. The texture is a bit crumbly, but the blueberry pockets help hold it together. A good amount of brown sugar sweetens the dough and improves the taste of blueberries.

I was going to make some honey and cinnamon butter to go with it, but the Blueberry Cornbread was so delicious on its own that I completely forgot about the butter.

The only problem is, I don't know if I'll ever want cornbread without blueberries.

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Cornbread with blueberries

Corn bread is taken to a new level with fresh blueberries added to the dough.

  • 1-2 tablespoons of vegetable oil
  • 1 ½ cups blueberries
  • 1 cup + 1 teaspoon all-purpose flour, divided
  • 1 cup yellow cornmeal
  • 1/3 cup light brown sugar
  • 1 tablespoon of baking powder
  • ½ teaspoon of salt
  • 1 large egg, lightly beaten
  • 2/3 cup milk
  • ½ cup of vegetable oil
  • ½ teaspoon of vanilla extract
  • Preheat oven to 400 ° and grease 8-inch square baking pan or cake pan with 1-2 tablespoons of vegetable oil. Place the pan in the oven while heating.

  • Mix the blueberries with 1 teaspoon of flour and reserve.

  • Combine flour, cornmeal, sugar, baking powder, and salt in large bowl. Stir with a whisk to combine the ingredients evenly.

  • In a medium bowl, combine the egg, milk, vegetable oil, and vanilla extract. Beat well.

  • Add the wet ingredients to dry and mix until the dry ingredients are moistened. Gently fold the blueberries. Pour the dough into the prepared pan and bake for 20-25 minutes or until a wooden spike inserted in the center comes out clean.


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