📋 Blueberry Cornbread Recipe

Blueberry Cornbread in a pan with a piece missing

5 from 1 vote

📋 Blueberry Cornbread Recipe

Cornbread is elevated to an entirely new level by adding frozen blueberries and lemon zest to the batter ! It's great for the kids' (or adults) lunch box for a morning snack/breakfast or dessert!

Course Breakfast, Dessert, Snack

Cuisine North American, southern

Keyword blueberry, cornbread, lemon

Special Diet Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 218kcal

Author Terri Gilson

Equipment

Ingredients

1 ½ cups blueberries- frozen
1 cup + 1 tablespoon of all-purpose flour (set aside 1 tablespoon for blueberries)
1 cup yellow cornmeal
⅓ cup light brown sugar
1 teaspoon lemon zest
1 tablespoon baking powder
1 large egg lightly beaten
⅔ cup milk
½ cup vegetable oil
½ teaspoon vanilla extract
⅛ tsp salt

Get Recipe Ingredients

Instructions

Preheat oven to 400° F/204 degrees C 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.
1 ½ cups blueberries- frozen
In a large bowl, combine flour, cornmeal, sugar, baking powder, salt, and lemon zest. Stir with a whisk to evenly combine ingredients.
1 cup + 1 tablespoon of all-purpose flour, 1 cup yellow cornmeal, ⅓ cup light brown sugar, 1 tablespoon baking powder, ⅛ teaspoon salt, 1 teaspoon lemon zest
In a medium bowl, whisk egg, milk, vegetable oil, and vanilla extract.
1 large egg, ⅔ cup milk, ½ cup vegetable oil, ½ teaspoon vanilla extract
Add wet ingredients to dry ingredients (flour mixture ) and mix just until dry ingredients are moistened. Gently fold in blueberries.
Pour cornbread 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.

Notes

Expert Recipe Tips:

The Flour Toss: Don't skip Step 1! Tossing your blueberries in a tablespoon of flour before adding them to the batter is a spectacular pro tip. The flour creates a "grip" that prevents all your berries from sinking to the bottom of the pan.
Avoid the "Tough" Crumb: When mixing the wet and dry ingredients, stir only until the flour streaks disappear. Overmixing develops the gluten, which will turn your fluffy cornbread into a tough, dense loaf.
The Center Check: Because blueberries add so much moisture, the center can sometimes take longer to cook than the edges. Always use a toothpick to check the very middle of the pan. If it comes out with wet batter, give it another 3-5 minutes.
Clean Slicing: To get perfectly clean squares, let the cornbread cool completely in the pan. If you cut it while it’s piping hot, the berries might tear through the delicate crumb!

🔢WW Points

If you are looking for a lighter version of this delicious Blueberry Cornbread, give my Weight Watcher's Friendly Healthy & Light Blueberry Cornbread a try! I reduced the WW points from 7 WW points to 3 WW points!

🌡️Storage

Store this easy blueberry cornbread in an airtight container for 1-2 days on the counter, but up to 3 days in the fridge. It can be frozen for up to 3 months in a sealed container, Ziploc freezer bag, or airtight container.

Nutrition