Blueberry Cornbread

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Blueberry cornbread bakes up soft and lightly sweet with juicy berries in every square. It is an easy 8x8 pan that works for breakfast, potlucks, and cookouts.

Prep Time10

Cook Time30

Total Time40

Course: Bread, Dessert

Cuisine: American

Servings: servings

Calories: 278kcal

Author: Wendy

Equipment

8x8-inch baking dish
Parchment Paper
Large Mixing Bowl
Medium Mixing Bowl
small bowl
whisk
Rubber Spatula
measuring cups and spoons
wire cooling rack
Toothpick

Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal
½ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
¾ cup milk
⅓ cup vegetable oil or melted butter
2 large eggs
1 teaspoon vanilla extract
1 ½ cups blueberries fresh or frozen
1 tablespoon all-purpose flour for tossing the blueberries

Instructions

Preheat the oven to 375 degrees F. Grease an 8x8 inch baking dish or line it with parchment paper.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
In a separate bowl, whisk the milk, oil, eggs, and vanilla until smooth.
Pour the wet ingredients into the dry ingredients. Stir just until the dry streaks disappear and do not overmix.
In a small bowl, toss the blueberries with 1 tablespoon of flour until lightly coated.
Gently fold the coated blueberries into the batter.
Spread the batter evenly into the prepared dish. Bake for 25 to 30 minutes, until the top is golden and a toothpick comes out clean.
Let the cornbread cool for at least 10 minutes before slicing and serving.

Notes

Frozen blueberries work well and do not need to be thawed. Toss them in flour while still frozen and add about 3 minutes to the bake time. For a cast iron version, use a greased 9 or 10 inch skillet and bake 22 to 27 minutes.

Nutrition