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Studded with bursting blueberries and lightly sweetened with brown sugar and honey, this blueberry buttermilk cornbread makes a dream breakfast. Equal parts flour and cornmeal give the cornbread great flavor with a fine crumb, and buttermilk ensures a tender texture.

Blueberry Buttermilk Cornbread | Tutti Dolci
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I like baking this cornbread in a 10-inch cast iron skillet for slightly crisp edges. You can also use a cake pan if you don’t have a skillet.

Don’t skip the jammy blueberry topping – it’s a breeze to make on the stovetop and utterly delicious spooned over the golden squares. A side of butter and blueberry preserves is also delicious!

Blueberry Buttermilk Cornbread | Tutti Dolci
Blueberry Buttermilk Cornbread | Tutti Dolci
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Blueberry Buttermilk Cornbread

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  • Author: Laura Kasavan
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 12 squares
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American
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Description

Studded with bursting blueberries and lightly sweetened with brown sugar and honey, this blueberry buttermilk cornbread makes a dream breakfast. Equal parts flour and cornmeal give the cornbread great flavor with a fine crumb, and buttermilk ensures a tender texture.


Ingredients

Cornbread

  • 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

Blueberry Topping

  • 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

Instructions

  1. Preheat oven to 400°F and grease a seasoned 10-inch cast iron skillet (or cake pan).
  2. Make cornbread: 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 skillet or cake pan and smooth top with an offset spatula.
  3. Bake cornbread 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.
  4. Make 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.

Notes

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.

Meet Laura

Hi, I'm Laura and I'm so happy you're here! Welcome to Tutti Dolci Baking Recipes, a baking blog celebrating all things sweet! I share approachable baking recipes and elevated classic desserts for every home baker. My goal is to inspire you to bake from scratch with kitchen-tested recipes you can count on.

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18 Comments

  1. 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!

  2. 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! 😀

  3. 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.

  4. This looks heavenly. I adore cornbread…and I love finding a new recipe to try! What kind of cornmeal did you use?

  5. Oh my goodness, how could cornbread have been not regular for you? I love it and I LOVE blueberry cornbread. This looks so good!

  6. Wow fantastic looking cornbread! I just love the addition of blueberries! I have it on my list to try.

  7. I was just thinking about cornbread the other day and here you are sharing a recipe with us–and with blueberry, no less! Brilliant! Can’t wait to try this. 🙂