Homemade Blueberry Cornbread Recipe
This homemade blueberry cornbread is buttery, tender, and full of juicy blueberries, with a cinnamon-sugar topping that adds just the right amount of complementary sweetness.
Servings: 16 servings
Ingredients
CORNBREAD
- 1 and ½ cups (180g) all-purpose flour be sure to measure properly
- 1 cup (120g) cornmeal
- ⅔ cup (134g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (120mL) milk any; room temperature
- 1 cup (227g) full fat sour cream1
- ¼ cup (57g) unsalted butter melted and cooled
- 1 large egg room temperature
- 1 and ½ cups fresh blueberries2
TOPPING (OPTIONAL)
- 2 Tablespoons (15g) powdered sugar
- 1 teaspoon ground cinnamon
Need to keep track of your ingredients?Check out my Printable Ingredient List!
Instructions
CORNBREAD
- Preheat the oven to 375°F (191ºC). Spray a 9" or 10" cast iron skillet3 with nonstick spray.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Set aside.1 and ½ cups (180g) all-purpose flour, 1 cup (120g) cornmeal, ⅔ cup (134g) granulated sugar, 2 teaspoons baking powder, ½ teaspoon salt
- In a glass measuring cup or a bowl you can easily pour from, combine the milk, sour cream, butter, and egg and whisk until blended. Pour the mixture into the flour mixture and stir gently with a spatula just until combined. Make sure you're scraping all the way down to the bottom of the bowl to ensure everything gets incorporated.½ cup (120mL) milk, 1 cup (227g) full fat sour cream1, ¼ cup (57g) unsalted butter, 1 large egg
- Gently fold in the blueberries into the batter, taking care not to overmix it.1 and ½ cups fresh blueberries2
- Pour the batter into the prepared pan and add a few more blueberries, if desired.
- Bake the cornbread for 38-44 minutes or until the top is starting to turn golden brown and a toothpick inserted in the center comes out with moist crumbs. Allow the cornbread to cool completely before topping (optional) and serving.
TOPPING (OPTIONAL)
- In a small bowl, combine the powdered sugar and cinnamon.2 Tablespoons (15g) powdered sugar, 1 teaspoon ground cinnamon
- Whisk together to combine, then sprinkle or sift over the cornbread before serving. You can also reserve the topping for individual pieces. I also recommend my cinnamon honey butter to go with it! Cornbread stays fresh at room temperature up to 3 days. Bread freezes well, up to 3 months. Thaw at room temperature.
Video
Notes
- Sour cream: you can also use plain Greek yogurt, but I urge you to use the highest fat content available, as more fat means more richness in your cornbread.
- Blueberries: you can also use frozen blueberries. Do not thaw.
- Cast iron skillet: this is my preference, but you can also use a springform pan, round cake pan, pie plate, or even an 8" or 9" square baking pan. Bake times can vary depending on the material of your pan and the shape of it, so be prepared to check your cornbread often after about 30 minutes to ensure it doesn't overbake.
- Topping: this is totally optional, but something I
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Serving: 16servings | Calories: 188kcal | Carbohydrates: 29g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 138mg | Potassium: 90mg | Fiber: 2g | Sugar: 12g | Vitamin A: 213IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg
