Blueberry Cornbread

This blueberry cornbread has a combination of the rich, buttery goodness of cornbread with the bright, juicy flavor of fresh blueberries.

Course Breakfast, Side Dish

Cuisine American

Keyword blueberry recipes, cornbread recipes

Prep Time 10

Cook Time 28

Total Time 38

Servings serving

Calories 460kcal

Author Kathleen

Preheat the oven to 375ºF (190ºC). Grease a 10-inch cast iron skillet with bacon fat, Crisco, or vegetable oil.
In a small mixing bowl, whisk together the flour (1 3/4 cups), cornmeal (1 1/4 cups), baking powder (1 1/2 teaspoons), baking soda (1 teaspoon), and salt (3/4 teaspoon).
In a medium mixing bowl, whisk together the sour cream (1 cup), sugar (2/3 cup), milk (1/2 cup), butter (8 tablespoons), and eggs (2) until well combined. Add the dry ingredients to the wet ingredients and mix until almost combined. Add 1 1/4 cup blueberries and gently fold in. Do not overmix.
Evenly spread the batter into the skillet and dot the top with the leftover blueberries.
Bake for about 28-32 minutes until the top is golden brown and a toothpick comes out with a few moist crumbs.
Let cool in the pan on a wire cooling rack for 15 minutes before serving.

If you use unsalted butter, add 1/4 teaspoon salt to the cornbread.
If you use frozen blueberries instead of fresh, put them in while frozen. Do not thaw. Reduce the milk by 2 tablespoons, as the frozen blueberries will release more moisture while being baked than fresh.