Blueberry Buttermilk Cornbread Recipe
This post may contain affiliate links that won’t change your price but will share some commission.
Blueberry Buttermilk Cornbread is loaded with fresh, sweet blueberries. Comfort food at its’ best, this homemade cornbread recipe makes a perfect snack, side dish or dessert topped with vanilla ice cream.
Summer and blueberries go hand in hand at least for me. They are one of my favorite fruits and so versatile in recipes.
Blueberry Buttermilk Cornbread Recipe
This blueberry buttermilk cornbread recipe features an unbeatable combination of tartness from the buttermilk, sweetness from the blueberries, and just the right touch of savory from the cornmeal.
With this recipe, you can bake a delicious cornbread every single time. It’s the perfect addition to any summer cookout or dinner table. The flavors in the cornbread will definitely wow your guests. Not to mention just how easy it is to make! You’ll have this Cornbread ready in no time.
Be sure to pair it with a dollop of real
Although I try not to bake much during the hot summer months (because summer in the South!), Blueberry Buttermilk Cornbread was a necessity! The mixture of blueberries, with cornmeal, flour, a little sugar to sweeten and buttermilk to keep the cornbread tender is a winning combination.
Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and save the recipe to your personal and private recipe box right here on Call Me PMc. This way you’ll never misplace it.
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/3 cup brown sugar
- 3 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 2/3 cup buttermilk
- 2 cup blueberries
- 3 tablespoon vegetable oil for pan
Tips
It’s definitely not your traditional cornbread recipe, but worth trying all the same. I think you’ll be hooked as I was.
I like the tender inside texture, but you could make these into muffins and cut down on the cooking time. Of course, I don’t like cleaning muffin tins, therefore… iron skillet.
You could use this batter to make muffins or waffles. Sometimes I’m lazy and don’t want to clean the crevices of the muffin tin or waffle iron so I make a thick Blueberry Buttermilk Cornbread and smother it in Blueberry Butter or Cinnamon butter.
I used fresh blueberries in my Blueberry Buttermilk Cornbread, you could also use frozen berries. They are usually much cheaper than fresh.
Blueberry Buttermilk Cornbread
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/3 cup brown sugar
- 3 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 2/3 cup buttermilk
- 2 cup blueberries
- 3 tablespoon vegetable oil for pan
Instructions
- Preheat oven to 450 degrees F
- Spread 3 tablespoon vegetable oil in 9×9 inch pan or 9 inch round cast iron skillet.
- Mix cornmeal, flour, sugar, baking powder and salt.
- Beat eggs and buttermilk.
- Add egg mixture to flour mixture and mix until just combined.
- Fold in blueberries until just combined. Try not to over mix.
- Bake at 450 for 20 to 25 or until brown.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
These look absolutely wonderful, and I am going to try. In the future if I want to make in jumbo or regular muffin pans how do I adjust the baking time? Also being from New England we get those wonderful small wild blueberries from Maine which I would like to use. Thank you.
Jumbo 25 – 30 minutes
regular 18 to 22 minutes
Hope you enjoy!
I just made this. It is very good, especially with the Blueberry Butter which adds just a little sweetness. My hubby and I both give it a thumbs up. Never having made Blueberry Buttermilk Cornbread before I defaulted to my cornbread making experience and was concerned something was amiss due to the thickness of the batter but I bravely carried on, following the recipe exactly and it came out consistency-perfect and picture-perfect in fact I couldn’t help snapping a couple of shots. Thanks for the recipe!
I’m so happy you liked it. Thanks for letting me know
Rita, why not just highlight the text you want and then copy it, and then paste the copied text into a text document? It is surely much easier for you to that than it is for the site team to change or modify the format that apparently works for pretty much everyone else…
Great recipe the blueberry buttermilk cornbread, love it with a glass of milk personally.
Glad R.
I just made the Lemon Blueberry Pound Cake. It is fabulous. I cannot print the recipe from this site. I would also love to try the Blueberry Buttermilk Cornbread. Is their any way to send them in a different format so I can print them? Thanks so much. Love your recipes. Rita Hester
If you have popups blocked on your computer, it opens another window to print. I’m not sure what problem you’re having printing. I’ve never had someone say they couldn’t print a recipe. Can you tell me more of the error you’re getting?