Blueberry corn bread
Discover a delicious twist on a classic with our Blueberry Corn Bread recipe. Made with a blend of all-purpose flour and cornmeal, sweetened with sugar, and enriched with buttermilk and butter, this cornbread is bursting with fresh blueberries for a perfect balance of flavor and texture. Perfect for breakfast, brunch, or as a delightful snack!
- 29 Mar 2025
- Cook time 30 min
- Prep time 10 min
- 6 Servings
- 8 Ingredients
Blueberry corn bread is a delightful twist on the classic corn bread, incorporating the juicy sweetness of blueberries with the savory, hearty texture of cornmeal. This recipe is perfect for breakfast, brunch, or as a sweet side dish to complement savory main courses. The combination of tangy buttermilk, buttery richness, and fresh blueberries creates a moist and flavorful bread that is sure to be a crowd-pleaser.
Ingredients:
Instructions:
Preheat your oven to 375°F (190°C). Grease a 9-inch (23 cm) square baking pan or line it with parchment paper for easy removal.
In a large mixing bowl, combine 1 cup of all-purpose white wheat flour, 1 cup of cornmeal, 2 tablespoons of baking powder, and 1/4 cup of sugar. Stir well to ensure all dry ingredients are evenly distributed.
In a separate bowl, beat 2 eggs until well blended. Add 1 cup of buttermilk and 1/4 cup of melted butter. Whisk together until smooth.
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to over-mix; the batter should be slightly lumpy.
Gently fold 1 cup of blueberries into the batter, being careful not to crush them.
Pour the batter into the prepared baking pan, using a spatula to spread it evenly.
Place the pan in the preheated oven and bake for 20-25 minutes, or until the top is golden-brown and a toothpick inserted into the center comes out clean.
Remove the pan from the oven and let the cornbread cool in the pan on a wire rack for about 10-15 minutes. Cut into squares and serve warm or at room temperature. Enjoy!
Tips:
- Ensure that your ingredients are at room temperature before mixing to help them blend more evenly.
- Toss the blueberries in a bit of flour before adding them to the batter to prevent them from sinking to the bottom during baking.
- Do not overmix the batter, as this can make the corn bread dense. Mix just until the dry ingredients are moistened.
- Use fresh or frozen blueberries, but if using frozen, do not thaw them before adding to the batter to avoid excess moisture.
- For a slightly crispier crust, bake the corn bread in a preheated cast iron skillet.
Once your blueberry corn bread is golden brown and a toothpick inserted in the center comes out clean, it's ready to be enjoyed. Let it cool slightly before slicing and serving. This delicious bread can be served warm with a pat of butter, or even drizzled with a bit of honey for an added touch of sweetness. Enjoy every bite of this homemade treat, whether it's for breakfast, brunch, or as an afternoon snack.
| Nutrition Facts | |
|---|---|
| Serving Size | 150 grams |
| Energy | |
| Calories 320kcal | 16% |
| Protein | |
| Protein 7g | 4% |
| Carbohydrates | |
| Carbohydrates 50g | 14% |
| Fiber 2.28g | 6% |
| Sugar 11g | 11% |
| Fat | |
| Fat 10g | 12% |
| Saturated 4.81g | 16% |
| Cholesterol 90mg | - |
| Vitamins | |
| Vitamin A 100ug | 11% |
| Choline 66mg | 12% |
| Vitamin B1 0.12mg | 10% |
| Vitamin B2 0.10mg | 7% |
| Vitamin B3 0.70mg | 4% |
| Vitamin B6 0.09mg | 5% |
| Vitamin B9 27ug | 7% |
| Vitamin B12 0.17ug | 7% |
| Vitamin C 2.42mg | 3% |
| Vitamin E 0.36mg | 2% |
| Vitamin K 6ug | 5% |
| Minerals | |
| Calcium, Ca 310mg | 24% |
| Copper, Cu 0.08mg | 9% |
| Iron, Fe 1.45mg | 13% |
| Magnesium, Mg 20mg | 5% |
| Phosphorus, P 200mg | 16% |
| Potassium, K 110mg | 3% |
| Selenium, Se 12ug | 22% |
| Sodium, Na 560mg | 37% |
| Zinc, Zn 0.67mg | 6% |
| Water | |
| Water 40g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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