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.
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
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
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- Preheat oven to 450 degrees F
- 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.