Blueberry Buttermilk Cornbread
This post may contain affiliate links. Please see my disclosure policy.
Until last week, cornbread was fairly nonexistent in my life. That all changed when I pulled this blueberry buttermilk cornbread out of the oven and took my first bite – I became an instant convert. Studded with bursting blueberries and lightly sweetened with brown sugar and honey, this is the breakfast cornbread of my dreams.
Equal parts flour and cornmeal give the cornbread great flavor with a nice fine crumb. Don’t miss the blueberry topping – it’s a breeze to make and utterly delicious spooned over the golden squares.
Blueberry Buttermilk Cornbread
- Yield: 12 squares
- 1 1/4 cups flour
- 1 1/4 cups cornmeal
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups buttermilk, at room temperature
- 2 large eggs, at room temperature
- 1/4 cup light brown sugar
- 1/4 cup honey
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 cup blueberries
- 1 1/2 cups blueberries
- pinch of salt
- 2 to 3 Tbsp honey (to taste)
- 1 1/2 Tbsp cornstarch
- 1 1/2 Tbsp water
- Preheat oven to 400°F and grease a seasoned 10-inch cast iron skillet (or cake pan). Whisk together flour, cornmeal, baking powder, baking soda, and salt in a medium bowl; make a well in the center of the mixture. Combine buttermilk, eggs, brown sugar, and honey in a medium bowl; add to flour mixture and fold in until almost combined. Fold in melted butter and blueberries just until combined.
- Pour batter into prepared pan and smooth top with an offset spatula. Bake for 19 to 20 minutes, until golden and a toothpick inserted in the center comes out clean. Cool in skillet on a wire rack for 10 minutes; use a thin spatula to loosen cornbread from skillet before serving.
- For the blueberry topping, combine blueberries, salt, and honey in a saucepan over medium-high heat, stirring constantly. When mixture begins to bubble, reduce heat to low and simmer for 10 minutes, stirring occasionally. Whisk together cornstarch and water in a small bowl; add to fruit mixture and continue cooking until thickened, 1 or 2 minutes. Remove from heat and let cool slightly before serving.
Store leftover cornbread at room temperature and warm before serving. Store leftover blueberry topping in an airtight container in the refrigerator up to 1 week.
- Calories: 220
Love, love the fresh spin on traditional corn bread! This is a must make!
I’ve never had any cornbread except plain. I think it’s time I upped my game. This looks yummy.
This is just gorgeous!! Cornbread is fairly nonexistent in my life…and now I want to make this and have that change 🙂 Plus I have tons of blueberries right now…hmmm! Thanks for sharing!
I think the key is adding something like corn kernels or blueberries as you’ve done. Otherwise cornbread can be a bit dry. This looks amazingly good! 😀
Oh my goodness this sounds and looks wonderful. I haven’t had any blueberries yet this season but this looks like the perfect place to start.
This looks heavenly. I adore cornbread…and I love finding a new recipe to try! What kind of cornmeal did you use?
Oh my goodness, how could cornbread have been not regular for you? I love it and I LOVE blueberry cornbread. This looks so good!
Wow fantastic looking cornbread! I just love the addition of blueberries! I have it on my list to try.