Blueberry Cornbread Recipe -
Blueberry Cornbread Recipe
  • READY IN 40 mins

Blueberry Cornbread

Recipe by  

"Homemade cornbread with delicious blueberries in it. An awesome combination! You can use fresh or frozen blueberries."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch square baking dish.
  2. Mix cornmeal, flour, sugar, baking powder, and salt in a bowl. Beat eggs, milk, and oil together in a separate large bowl. Add cornmeal mixture to the egg mixture; mix until just combined. Fold blueberries into the batter; pour into the prepared baking dish.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 25 mins
  • READY IN 40 mins

Reviews More Reviews

Apr 06, 2013

The way I would describe this is a cross between a blueberry muffin and sweet Southern cornbread, with the cornbread flavor dominating. It was very moist, a little crumbly, and the fresh blueberries burst with sweetness. I found it a little salty, so next time, I'll cut it to 1/2 tsp. This is definitely "outside the box," but we enjoyed it.

Jan 29, 2014

So goood! Used buttermilk instead and came out perfect!

Oct 01, 2013

Being British and therefore having no idea what cornmeal was (having only read about it in American children's literature) I had no idea what to think of this recipe when I found it, but I'm SO glad I tried it! The combination of milk and cornmeal adds a whole new dimension of both texture and flavour to the cake (and now I know why you Americans call it 'bread' and not 'cake'... it's much less sweet than a lot of other recipes, good for those with more of a savoury tooth). The only thing I wish I'd done differently was bake it for 35 mins - 30 mins wasn't quite enough: so watch that tooth pick like a hawk!

Jul 20, 2013

fabulous - only mods - 1/2 tsp salt, and substituted 1/2 cup unsweetened applesause and 2 TBL oil for the the 1/2 cup oil.

May 26, 2013

Used frozen blueberries, Splenda and only 1/2 teasp salt. Loved it!

Aug 06, 2013

This was fantastic! I made it exactly according to the directions, and I had to stop myself from eating half the pan. I did use fresh blueberries, which I think makes a difference. Next time I will try it with a little less salt, but I don't want to mess too much with a good thing.

Mar 24, 2014

Really good cornbread! I cut the salt & sugar in half, used 1/4c applesauce + 1/4c canola oil & added 1 can of Oregon blueberries. Used the can juice + milk to = the 2/3c liquid. Came out very moist & packed with berries, which I had mixed into the dried ingredients so they would be coated for better suspension throughout the bread. My parrot loves it, too! I will make it again - it's great with morning coffee. It's so moist it doesn't even need butter.

Mar 01, 2014

This was a berry wonderful sweet addition to the regular cornbread! My husband almost ate it all (he saved a piece for me) will most definitely keep this one! I want to try with strawberries as well and see how it turns out.....!?!?!


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  • Calories
  • 453 kcal
  • 23%
  • Carbohydrates
  • 59.8 g
  • 19%
  • Cholesterol
  • 73 mg
  • 24%
  • Fat
  • 21.3 g
  • 33%
  • Fiber
  • 2.6 g
  • 11%
  • Protein
  • 7.2 g
  • 14%
  • Sodium
  • 668 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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