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Blueberry Cornbread

Karina Kari
A soft and flavorful cornbread loaf bursting with juicy blueberries.
Sour cream keeps it wonderfully moist, while a hint of vanilla adds warmth.
Perfect for breakfast, dessert, or a snack, this simple one-bowl recipe delivers a sweet and tender crumb every time.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 slices

Equipment

  • 1 large mixing bowl
  • 1 Medium mixing bowl
  • 1 whisk or hand mixer
  • 1 silicone spatula
  • 1 9x5-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 9x5-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 9x5-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.
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