This Blueberry Cornbread blends the comforting texture of classic cornbread with the sweet burst of fresh blueberries.
Made with sour cream for extra tenderness, this loaf stays moist and flavorful for days.
It’s rich in antioxidants from blueberries, offers a source of protein and fiber, and has balanced fats for sustained energy.
Perfect for breakfast, snacks, or meal prep, it’s quick, wholesome, and delightfully satisfying any time of day.
Blueberry Cornbread
Equipment
- 1 large mixing bowl
- 1 Medium mixing bowl
- 1 whisk or hand mixer
- 1 silicone spatula
- 1 9×5-inch metal loaf pan (nonstick recommended)
- 1 cooling rack
- Measuring Cups and Spoons
- Oven Mitts
Ingredients
- ½ cup 118 ml sour cream
- ½ cup 115 g unsalted butter, melted
- 2 large eggs lightly beaten
- 1¼ cups 250 g granulated sugar
- 1 cup 120 g yellow cornmeal
- 1½ cups 180 g all-purpose flour
- 1 teaspoon 5 ml vanilla extract
- 2 teaspoons 8 g baking powder
- ½ teaspoon 3 g salt
- 1 cup 170 g fresh blueberries
Instructions
- Prepare and Preheat the Oven: Begin by setting your oven to 325°F (165°C) to allow it to preheat while you get your ingredients ready. Proper preheating ensures that the cornbread bakes evenly from the moment it’s placed inside. Next, grease the bottom and sides of a 9×5-inch metal loaf pan with butter or nonstick spray to prevent sticking. Alternatively, you can line the pan with baking parchment paper, trimming the edges so the paper fits neatly inside. This will make it easier to lift the cornbread out once baked.
- Melt the Butter for Easy Mixing: Cut the unsalted butter into small chunks and place them in a microwave-safe bowl. Heat in short 10–15 second bursts, stirring between each interval, until the butter is completely melted but not bubbling. Melting the butter ensures it blends smoothly into the wet mixture, giving the batter a silky consistency and helping the bread stay moist. Set the melted butter aside to cool slightly — you want it warm, not hot, to avoid cooking the eggs when combined later.
- Whisk Together Wet Ingredients: In a large mixing bowl, lightly whisk the two large eggs until just combined. Then, add the melted butter, sour cream, and granulated sugar to the same bowl. Using a whisk or hand mixer, beat the mixture until it turns smooth, creamy, and slightly glossy. The sour cream is the secret to achieving a rich, tender crumb, while the butter contributes flavor and moisture. The sugar helps balance the subtle tang of the sour cream and brings out the sweetness of the blueberries.
- Combine the Dry Ingredients Separately: In a medium bowl, whisk together the flour, yellow cornmeal, baking powder, and salt until the ingredients are evenly distributed. Mixing dry ingredients separately before adding them to the wet mixture ensures that the leavening agent (baking powder) is well-dispersed, preventing uneven rising. Cornmeal provides the classic cornbread texture—slightly grainy yet soft—while flour adds structure and stability.
- Incorporate Dry Mixture into Wet Base: Gradually add the dry ingredient mixture into the bowl of wet ingredients, stirring gently between each addition. Continue mixing until the batter becomes thick and uniform, with no visible lumps of flour. Be careful not to overmix at this stage — doing so can make the cornbread dense instead of fluffy. The batter should have a creamy consistency that slowly drips off a spoon rather than running freely.
- Add Vanilla and Fold in Blueberries: Stir in the vanilla extract, which enhances the flavor and gives a warm, fragrant undertone to the cornbread. Next, gently fold in the fresh blueberries using a silicone spatula. Turn the spatula over the batter in slow, sweeping motions rather than vigorous stirring — this keeps the blueberries whole and evenly distributed without releasing too much juice. If you’re using particularly juicy berries, you can lightly dust them with a teaspoon of flour before folding them in to prevent them from sinking to the bottom.
- Pour and Smooth the Batter: Once the batter is ready, pour it into the prepared loaf pan. Use your spatula to spread it evenly into all corners and smooth the surface so the loaf bakes evenly. A smooth top helps the cornbread rise uniformly and gives it a professional, bakery-style appearance. Gently tap the pan on the countertop once or twice to remove any trapped air bubbles in the batter.
- Bake the Cornbread to Perfection: Place the loaf pan on the center rack of your preheated oven. Bake for 70 to 75 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with only a few moist crumbs. Avoid opening the oven door frequently, as temperature fluctuations can affect how evenly the bread rises. As the cornbread bakes, the aroma of sweet corn and blueberries will fill your kitchen — a sign it’s almost ready.
- Cool the Cornbread in the Pan: Once baked, carefully remove the loaf pan from the oven using oven mitts — it will be very hot. Place the pan on a wire cooling rack and let the cornbread rest in the pan for 10 minutes. This brief cooling period helps the structure set, making it easier to remove without breaking apart. Do not rush this step; patience ensures a clean release and a perfect loaf shape.
- Remove and Cool Completely: After 10 minutes, gently run a silicone spatula or butter knife along the edges of the pan to loosen the loaf if necessary. Carefully lift the cornbread out of the pan and place it directly on the cooling rack. Allow it to cool completely for 1 to 2 hours before slicing. Cooling fully prevents excess crumbling and allows the flavor and texture to settle beautifully. Once cooled, slice and enjoy the moist, buttery crumb filled with bursts of blueberry sweetness.
Notes
- Ingredient Temperatures Matter: For the best texture, use room temperature eggs and slightly cooled melted butter. This ensures even mixing and prevents curdling.
- Blueberry Handling: Always fold blueberries gently into the batter to avoid breaking them and adding extra moisture, which can make the cornbread soggy. Fresh or frozen blueberries can be used, but frozen berries should be lightly tossed in flour first.
- Baking Pan Choice: A metal 9×5-inch loaf pan works best for even heat distribution. Avoid glass pans, which may change baking times.
- Don’t Rush Cooling: Allow the cornbread to cool completely on a wire rack before slicing to maintain its structure and prevent crumbling.
- Sweetness Adjustment: If you prefer a less sweet loaf, reduce sugar by 25–50 grams; the blueberries naturally add a touch of sweetness.
Chef’s Secrets: Baking Like A Pro
The secret to moist, tender cornbread lies in balancing fat and acid.
Sour cream provides both moisture and a slight tang that enhances flavor without overpowering the sweetness of the blueberries.
Melting the butter beforehand ensures it incorporates smoothly into the batter, giving the loaf a rich texture.
Gentle folding of the blueberries prevents them from bursting and releasing excess liquid, which keeps the crumb soft yet structured.
Using a metal pan ensures a golden crust without overbrowning, and preheating the oven fully guarantees even rising.
Finally, cooling in the pan for ten minutes before transferring to a wire rack prevents cracks and sticking.
These small details separate a good cornbread from an outstanding one.
Serving Suggestions: Delicious Ways To Enjoy
This blueberry cornbread is versatile and can be served in many ways.
For breakfast, try it warm with a pat of butter or a drizzle of honey.
As a snack, pair it with a cup of tea or coffee for a satisfying treat.
It also makes a delightful dessert — serve with a dollop of whipped cream or a spoonful of Greek yogurt.
For a brunch twist, slice it into cubes and use it in a sweet bread pudding or layer it with berries and mascarpone for a quick trifle.
Its tender crumb and fruity bursts make it ideal for both casual family meals and special occasions.
Storage Tips: Keep Bread Fresh Longer
To keep your cornbread fresh, allow it to cool completely before storing.
Wrap tightly in plastic wrap or place in an airtight container and store at room temperature for up to 3 days.
For longer storage, slice and wrap portions individually, then freeze for up to 2 months.
To enjoy, thaw overnight in the refrigerator or gently warm slices in the oven at 300°F (150°C) for 10–15 minutes.
Avoid refrigeration at room temperature unless wrapped tightly, as it can dry out the loaf.
Proper storage maintains moisture and keeps the blueberries plump and flavorful.
Frequently Asked Questions
1. Can I use frozen blueberries instead?
Yes! Frozen blueberries work well, but lightly toss them in 1 teaspoon of flour to prevent them from sinking and releasing too much liquid into the batter. There’s no need to thaw them before adding.
2. Can I make this cornbread gluten-free?
You can substitute all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure it contains xanthan gum or a binding agent for proper texture. Baking time may increase slightly.
3. Why is my cornbread dry sometimes?
Dry cornbread usually results from overmixing or overbaking. Mix until just combined, and remove the loaf from the oven once a toothpick comes out clean with a few crumbs, not completely dry.
Using sour cream also helps maintain moisture.
4. Can I reduce the sugar in this recipe?
Absolutely. You can reduce sugar by up to 50 grams (2–3 tablespoons) for a less sweet loaf. Keep in mind that blueberries provide natural sweetness, so the loaf will still taste pleasantly sweet.
5. Can I add other fruits or nuts?
Yes! You can experiment with fresh raspberries, chopped peaches, or cranberries.
Chopped nuts like walnuts or pecans add a crunchy texture. Fold them in gently to avoid breaking the fruit or altering the batter consistency.
