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Blueberry Cornbread is a match made in heaven. Sweet, juicy blueberries and fresh summer corn kernels, plus tangy buttermilk and other ingredients all come together in a super-moist cornbread with loads of flavor!
Key ingredients and Substitutions
- Fresh corn kernels – While you can use frozen or canned corn in this recipe, there is nothing like fresh corn kernels removed from the cob. See this easy method for cutting the kernels off the cob.
- Corn meal – Choose a coarse yellow corn meal for this recipe.
- Buttermilk – Buttermilk gives this cornbread a nice tangy flavor that complements the sweet berries and corn flavor. If you don’t want to buy a full carton from the store, make some of our homemade buttermilk following this recipe.
- Fresh blueberries – Make this corn bread with fresh blueberries for the best results. We do not recommend using frozen blueberries.
- Other ingredients – Melted butter, oil, eggs, all-purpose flour, baking powder and salt finish the batter. Butter and corn meal are used to prepare the pan and granulated sugar is sprinkled over the top before baking.
Chef’s Tip – Soaking the cornmeal in buttermilk (or other liquid) helps soften the texture a bit, and also makes the corn bread bake up super moist.
How do I make Blueberry Cornbread?
- Prepare the fresh corn by cutting the kernels off the cob. Place half of the kernels in a small food processor along with a quarter cup of the buttermilk – then pulse a few times. Set the other half of the kernels aside for later in the recipe.
- Soak the cornmeal in a bowl with the rest of the buttermilk and the processed corn-buttermilk mixture. Cover and let sit on your counter for 30 minutes. This process will soften the coarse cornmeal.
- Add cooled melted butter and oil to the buttermilk mixture along with three beaten eggs.
- Whisk flour, baking powder, salt, sugar, and the last quarter cup of cornmeal together in a large mixing bowl.
- Add the wet corn-buttermilk mixture to the bowl with the flour mixture, and whisk just enough to combine. Do not over mix – it’s fine if the batter is still lumpy.
- Toss the blueberries in some additional all-purpose flour to coat.
- Fold in the remaining corn kernels, along with half of the floured blueberries.
- Brush a 9×13-inch pan with butter and sprinkle in just enough cornmeal to stick to the bottom and sides. This step will add a nice texture to the sides and bottom – plus it will prevent the cornbread from sticking to your pan.
- Pour the batter into the prepared pan and spread evenly to the edges. Sprinkle on the rest of the floured blueberries and poke them into the top of the batter. Sprinkle some granulated sugar over the top of the batter.
- Bake the cornbread, lowering the oven temperature and rotating the baking dish partway through the baking time. Once the Blueberry Cornbread is done, allow it to cool for 20 to 30 minutes to set up before cutting and serving.
Chef’s Tip – Flouring the blueberries will help to keep them from sinking.
Frequently asked Questions
- Can I make this cornbread ahead of time? Yes, the entire cornbread can be made and baked ahead and served at room temperature. Or, reheat each slice briefly in the microwave and serve warm.
- How do I store any leftovers? Store leftovers tightly-wrapped and refrigerated.
- Can I freeze blueberry cornbread? Wrap tightly before freezing. Thaw before serving.
2 cups fresh corn, cut from the cob (about 2 large ears)
2 cups of buttermilk, divided, see here for our Homemade Buttermilk recipe
1 ¼ cups coarse cornmeal, divided, plus more for dusting the baking dish
6 tablespoons butter, plus 1 tablespoon to grease the baking dish
2 tablespoons light oil such as safflower or grapeseed oil
3 large eggs
2 ½ cups all-purpose flour, plus 2 tablespoons to dust blueberries
2 tablespoons baking powder
1 teaspoon table salt
1 cup granulated sugar
2 cups fresh blueberries
1 tablespoon granulated sugar
Cut the corn kernels from the cob and add half to a small food processor. Add ½ cup of the buttermilk and pulse a few times to break up the corn into rice sized pieces. Set remaining whole corn kernels aside for now.
Pour the pulsed corn mixture into a medium bowl and add the rest of the buttermilk and one cup of the cornmeal. Cover and let sit at room temperature for 30 minutes. This mixture can sit for several hours at room temperature if you want to make this step ahead.
Preheat oven to 375 degrees F. and place rack in upper third of oven.
Melt 6 tablespoons of the butter in a small sauce pan then add the oil and set aside to cool.
After the buttermilk and cornmeal mixture sits for at least 30 minutes, whisk in the cooled butter and oil.
Beat the eggs in a small bowl and whisk those into the buttermilk mixture. Set this wet mixture aside.
In a large bowl, whisk 2 ½ cups of all-purpose flour, ¼ cup of the coarse dry cornmeal, baking powder, salt and granulated sugar.
Gently whisk the wet ingredients into the dry ingredients, only mixing long enough to combine. Do not over-mix or the cornbread will bake up tough.
Place blueberries in a small bowl and toss with two tablespoons of the all-purpose flour.
Add the remaining corn kernels and half of the floured blueberries to the batter and gently fold in with a rubber spatula to combine.
Butter a 9X13 inch baking dish with the one tablespoon of butter.
Sprinkle in a few tablespoons of additional coarse cornmeal and shake the pan so the cornmeal coats the buttered bottom and sides.
Scrape the batter into the prepared pan and sprinkle the remaining floured blueberries over the top then poke them down into the batter with the tip of your spatula. This step is just another way to keep the blueberries from all sinking to the bottom.
Sprinkle the top of the batter with the tablespoon of granulated sugar and bake for 30 minutes.
After 30 minutes, rotate pan and reduce the oven temperature to 325 degrees F and bake for 20 minutes more or until a toothpick inserted into the center comes out clean and the top is slightly golden and feels firm when pressed.
Let cool in the pan on a rack for at least 20 minutes before cutting.
Cut 3X4 into 12 pieces and serve. The bread will be moist so dip your knife in a little water first so the moist center does not stick to the knife.
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