Welcome to Part 3 of my Lunch Bag Food Series. 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 blueberries added to the batter!
This is one of my favorite dessert recipes! So much so that I didn’t change a thing, except that I use frozen blueberries instead of fresh. I always have frozen blueberries on hand, don’t 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 the fresh and the frozen. I simply do a straight substitution.
We are up and out the door relatively early and my kids don’t always want to eat breakfast. I love this cornbread recipe because it is something portable that they can eat at any point in the morning for a breakfast, snack or a dessert at lunch. It’s quick, easy, you can make it ahead, freeze it, then throw it in the lunch bag the night before.
Blueberry Cornbread Recipe
- 1 ½ cups blueberries- fresh or frozen
- 1 cup + 1 tsp of all-purpose flour divided
- 1 cup yellow cornmeal
- ⅓ cup light brown sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 large egg lightly beaten
- ⅔ cup milk
- ½ cup vegetable oil
- ½ tsp vanilla extract
Preheat oven to 400° and spray an 8-inch square baking pan or a cake pan with non- stick cooking spray.
Toss blueberries with 1 tsp of flour and set aside.
Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Stir with a whisk to evenly combine ingredients.
In a medium bowl, combine egg, milk, vegetable oil, and vanilla extract. Whisk well.
Add wet ingredients to dry 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.