If you are looking for something quick to make ahead and throw in the kids lunch box for a morning snack/breakfast or dessert, this Blueberry Cornbread recipe is the one for you.
Cornbread is elevated to an entirely new level with frozen blueberries and lemon zest added to the batter! And if you love cornbread, try my Cranberry Cornbread Muffins!
For the homemade cornbread recipe, you'll need:
- blueberries - frozen or fresh blueberries
- all-purpose flour
- yellow cornmeal *use fine or medium ground
- light brown sugar
- lemon zest
- baking powder
- large eggs
- milk *I use 1%
- vegetable oil * I use canola
📖Variations & Substitutions
Blueberry Cornbread is one of my favorite dessert/snack/breakfast recipes because it's so quick and easy to put together. I also use frozen blueberries because I always have frozen blueberries on hand.
Nor do I have to worry about them going bad and frozen fruits are a great way to save money (especially in baking.) I don't even notice a difference between fresh and frozen blueberries. You can simply do a straight substitution.
- Blueberries - you can use frozen or fresh blueberries
- Brown sugar- you can use light or dark brown sugar
- Milk - you can use 1%, 2%, or homogenized milk
- Vegetable oil - you can use canola or any type of vegetable oil
- Blueberry Cornbread Muffins - make muffins instead by baking the batter in muffin tins. Check for doneness at 10 minutes at 400 degrees f.
👪 Serving Size
This recipe makes 12 servings/squares of blueberry cornbread. However, you can double or triple the recipe by clicking on the blue serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust. You'll just need additional pans. If you double the recipe, you can make it in a 9X13 pan.
You'll need the usual mixing bowls, spoons, spatulas, and a whisk (affiliate link). A lot of recipes use a cast iron skillet to make cornbread (which you can use), but I prefer to simply use a 8X8 cake pan. (affiliate link). You could also use a 9-inch baking pan or case iron pans. This way it can be divided nicely into square pieces that fit perfectly in the lunch bag!
Store this easy blueberry cornbread in an airtight container for up to 4 days in the fridge. It can be frozen for up to 3 months in a sealed container or Ziplock freezer bag.
If you are looking for a lighter version of Blueberry Cornbread, give my Weight Watcher's Friendly Healthy & Light Blueberry Cornbread a try! I reduced the WW points from 9 WW points to 5 WW points (on my plan) and my kids said they actually liked the lighter version better!
We are up and out the door relatively early and my kids don't always want to eat breakfast. I am in love with this blueberry cornmeal recipe not only because it's portable, but it's something that they can eat at any point in the morning for a breakfast, snack, on the way to the bus or a dessert at lunch.
It's also quick, easy, you can make it ahead, freeze it, and then throw it in the lunch bag the night before.
So, if you are looking for a delicious sweet cornbread, give this one a try! Its' a nice change from traditional cornbread.
📋 Blueberry Cornbread Recipe
- Preheat oven to 400° F and spray an 8-inch square pan or a cake pan with nonstick cooking spray.
- Toss blueberries with 1 tablespoon of all-purpose flour and set aside.
- In a large bowl combine flour, cornmeal, sugar, baking powder, and lemon zest in a large bowl. Stir with a whisk to evenly combine ingredients.
- In a medium bowl, whisk egg, milk, vegetable oil, and vanilla extract.
- Add wet ingredients to dry ingredients (flour mixture ) and mix just until dry ingredients are moistened. Gently fold in blueberries. Pour batter into prepared pan and bake for 20-25 minutes or until a cake tester or toothpick inserted in the center comes out clean.
- Cool on wire rack for at least 10 minutes before cutting. Serve warm or cold.
🏫More Back-to-School Lunchbox Snack and Dessert Recipes!