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.
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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.
Blueberry Buttermilk Cornbread
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.
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Blueberry Buttermilk Cornbread
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Save To Your Recipe BoxIngredients
- 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 9x9 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
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Peg says
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.
Paula says
Jumbo 25 – 30 minutes
regular 18 to 22 minutes
Hope you enjoy!
Millie Tyler says
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!
Paula says
I’m so happy you liked it. Thanks for letting me know
Gladys R. Ray says
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.
Rita Hester says
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
Paula says
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?