Cornbread is already a beloved classic—warm, buttery, and comforting. But add juicy, sweet blueberries to the mix, and you have something truly special. This blueberry cornbread is moist, tender, and absolutely bursting with berries in every bite.
The slight sweetness of the cornbread perfectly complements the tart pop of the blueberries. It’s wonderful for breakfast with a pat of butter, as a side for chili or barbecue, or even as a simple dessert with a drizzle of honey. Baked in a cast iron skillet for that signature crispy edge, this cornbread will become a new favorite.
Instructions
Prep and Preheat
Place a 10-inch cast iron skillet in the oven and preheat to 400°F (200°C). Preheating the skillet is essential for that crispy crust.
Toss Blueberries
In a small bowl, gently toss the blueberries with 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the cornbread.
Combine Dry Ingredients
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
Combine Wet Ingredients
In a separate bowl or measuring cup, whisk together the buttermilk, eggs, melted butter, and vanilla until well combined.
Mix Batter
Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Do not overmix—a few lumps are okay. Gently fold in the floured blueberries.
Prepare the Skillet
Carefully remove the hot skillet from the oven. Add a generous pat of butter (about 1 tablespoon) and swirl to melt and coat the bottom and sides.
Add Batter
Pour the batter into the hot skillet and spread evenly. It should sizzle as it hits the hot pan.
Bake
Bake for 20-25 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean (a few moist crumbs are okay, but be careful of blueberry juice).
Cool Slightly
Let the cornbread cool in the skillet for 10-15 minutes before serving.
Serve
Slice into wedges directly in the skillet or turn out onto a plate. Serve warm with butter and honey.
Pro-Tips for Blueberry Cornbread Perfection
- Preheat the Skillet: This is non-negotiable for that signature crispy crust. A hot skillet makes all the difference.
- Flour the Blueberries: Tossing blueberries in flour prevents them from sinking to the bottom and helps distribute them evenly.
- Use Fresh or Frozen: Both work beautifully. If using frozen, add them directly from the freezer without thawing to prevent bleeding.
- Don’t Overmix: Overmixing develops gluten and can make cornbread tough. Mix just until combined.
- Room Temperature Ingredients: Cold buttermilk and eggs can seize the melted butter. Let them warm up first.
- Cast Iron Is Best: A cast iron skillet gives the best crust and even baking.
- Serve Warm: Cornbread is at its absolute best fresh from the oven.
- Sweet or Savory: This cornbread is on the sweeter side, perfect for breakfast or dessert. For a less sweet version, reduce sugar to ¼ cup.
This Blueberry Cornbread is sweet, buttery, and absolutely bursting with berries.
