Series: Lunch Bag Food: Part 3- Blueberry Cornbread Recipe

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 frozen blueberries added to the batter!

This is one of my favourite 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.

Enjoy!

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Blueberry Cornbread Recipe

Cornbread is elevated to an entirely new level by adding frozen blueberries to the batter (fresh can be substituted in season, if desired) ! Great for the kids' lunch box for a morning snack/breakfast or dessert!

Course Dessert, Snack

Cuisine North American

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 12 servings

Calories 205 kcal

Author Christin Mahrlig@ SpicySouthernKitchen.com

Ingredients

• 1 ½ cups blueberries- frozen (or use fresh when in season, if desired)
• 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

Instructions

1. Preheat oven to 400° and spray an 8-inch square baking pan or a cake pan with non- stick cooking spray.

2. Toss blueberries with 1 tsp of flour and set aside.

3. Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Stir with a whisk to evenly combine ingredients.
4. In a medium bowl, combine egg, milk, vegetable oil, and vanilla extract. Whisk well.
5. 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.

Recipe Notes

From: Spicy Southern Kitchen's blueberry cornbread

 

Nutrition Facts

Blueberry Cornbread Recipe

Amount Per Serving

Calories 205 Calories from Fat 90

% Daily Value*

Total Fat 10g 15%

Saturated Fat 7g 35%

Cholesterol 14mg 5%

Sodium 62mg 3%

Potassium 185mg 5%

Total Carbohydrates 24g 8%

Dietary Fiber 1g 4%

Sugars 6g

Protein 3g 6%

Vitamin A 0.8%

Vitamin C 0%

Calcium 6.7%

Iron 5.9%

* Percent Daily Values are based on a 2000 calorie diet.

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