The best cornbread with blueberries

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Cornbread with Blueberries ~ I've fallen in love with this berry cornbread, it's moist and tender, with juicy berries exploding in every bite. Serve it with chilies, soups, and casseroles, or as a rustic breakfast cake!

Who does not like corn bread? It is probably one of the first baking projects that a new cook learns to master, and even today it always amazes me how such a small effort results in such delicious bread.

Take the idea out of dry cornbreads that stick to the back of your throat and make you cough. The best recipes (like this one!) Are not dry at all, mine gets its tender crumb from buttermilk and my secret ingredient … oatmeal! Oatmeal gives this cornbread its texture to die for. If you don't have oatmeal you can Do yours grinding rolled oats into a fine powder.

Because cornbread is so forgiving, it's a perfect base to branch out and explore recipe varieties. I have made corn bread with zucchini, kaleand Hatch chili peppers which have become staples, seem to add that perfect little bit of carby ness to light summer meals. and complement all my fall soups, stews, and chilies. My favorite is my Corn bread with pumpkin ~ goes with everything.

My latest variation has the added benefit of juicy berries to spice it up. It is the first time that I experiment with a fruit and I love it. It is a true hybrid recipe, not too sweet to serve with a meal, but it can also work at breakfast with a cup of coffee.

For starters, this cornbread recipe is moist and tender, but add in those juicy blueberries and it's delicious. I highly recommend this recipe, it's one of those twists that makes me wonder why I haven't been doing it this way.

Kitchen Tool Projector: Spring Shape Tray

A spring-shaped non-stick pan is not just for cheesecake, in fact, I love using it for all kinds of cakes, like my Strawberry cake and buttermilkand corn breads, too. The skillet makes it easy to remove cake or bread for serving and slicing. Even delicate cakes come out perfect every time.

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* The View from Great Island participates in the Amazon Services LLC Associate Program ~ Its cost is the same, but I earn a small Amazon commission that helps keep tvfgi in the kitchen!

Cornbread with blueberries

Cornbread with Blueberries ~ I've fallen in love with this berry cornbread, it's moist and tender, with juicy berries exploding in every bite. Serve it with chilies, soups, and casseroles, or as a rustic breakfast cake!

Bread course, garnish

American kitchen

Preparation time: 10 minutes

Cooking time: 35 minutes

Total time 45 minutes

Makes 10 servings

Calories 230kcal

  • 1/2 cup unsalted butter, melted
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon salt
  • 1/2 cup oatmeal
  • 1/2 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 1/2 cups blueberries
  • Preheat oven to 350F

  • Butter a 9-inch spring platter.

  • Beat butter and sugar until smooth. Then mix the eggs, one at a time, and then the buttermilk.

  • Add the baking soda, salt, flours, and cornmeal, stirring, until combined. Fold in the berries.

  • Turn dough into prepared skillet and smooth top. If you like, you can add some additional blueberries on top of the dough.

  • Bake for about 35 minutes, or until the cornbread is golden brown and a toothpick inserted in the center comes out without any wet dough sticking. You may have some cracks at the top and the edges will slightly move away from the sides of the pan. Let cool on a wire rack for about 15 minutes before releasing the sides of the spring mold.

Serving: 1g | Calories: 230kcal | Sugar: 10 g

Make this blueberry cornbread your own ~

  • Do it with blueberries ~ you have to, I'm going to 🙂

blueberries

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