Why You’ll Love This Recipe
This recipe brings together the rustic charm of cornbread with the fruity sweetness of blueberries in a beautifully balanced loaf. It’s quick and easy to prepare, requires no mixer, and uses pantry staples. The cornmeal adds a pleasant texture and subtle nuttiness, while the blueberries provide juicy pops of flavor in every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Yellow cornmeal
- Granulated sugar
- Baking powder
- Salt
- Eggs
- Milk or buttermilk
- Vegetable oil or melted butter
- Vanilla extract
- Fresh or frozen blueberries
- Optional: lemon zest for brightness
Directions
- Preheat the oven to 350°F (175°C) and grease a standard loaf pan or line it with parchment paper.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- In a separate bowl, beat the eggs, then add milk, oil (or melted butter), and vanilla extract. Mix until combined.
- Pour the wet ingredients into the dry ingredients and stir just until combined—do not overmix.
- Gently fold in the blueberries (and lemon zest if using).
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Servings and timing
This recipe yields approximately 8 to 10 slices.
Prep time: 10 minutes
Bake time: 45–55 minutes
Total time: 55–65 minutes
Variations
- Swap blueberries for raspberries or blackberries for a different berry twist.
- Add chopped nuts like walnuts or pecans for extra texture.
- Use honey or maple syrup in place of sugar for a natural sweetener.
- Mix in a bit of cinnamon or nutmeg for a warm spice note.
- Make it dairy-free by using almond or oat milk and oil instead of butter.
- Turn the recipe into muffins by baking in a muffin tin for 18–22 minutes.
Storage/Reheating
Store the bread at room temperature in an airtight container for up to 3 days, or in the refrigerator for up to 5 days.
To reheat, warm individual slices in the microwave for about 10–15 seconds.
For longer storage, freeze the cooled bread tightly wrapped in plastic and foil for up to 2 months. Thaw at room temperature before serving.
FAQs
Can I use frozen blueberries in this recipe?
Yes, frozen blueberries work well. Do not thaw them before adding to prevent the batter from turning purple.
Can I make this bread gluten-free?
Yes, substitute a 1:1 gluten-free flour blend for the all-purpose flour. Be sure the cornmeal is also labeled gluten-free.
What type of cornmeal should I use?
Use medium or fine-ground yellow cornmeal for the best texture. Avoid coarse grind, which can be too gritty for this recipe.
Can I reduce the sugar?
Yes, you can reduce the sugar by ¼ cup if you prefer a less sweet bread.
How do I prevent the blueberries from sinking to the bottom?
Toss the blueberries in a tablespoon of flour before folding them into the batter to help suspend them evenly.
Can I make this bread vegan?
Yes, use plant-based milk, oil instead of butter, and an egg substitute like flax eggs or commercial egg replacer.
Why is my bread crumbly?
Overbaking or using too much cornmeal can make the bread dry and crumbly. Stick to the recommended measurements and check for doneness early.
Can I use buttermilk instead of regular milk?
Absolutely. Buttermilk adds a slight tang and makes the crumb more tender.
What can I serve with blueberry cornmeal bread?
It’s delicious on its own, but also great with butter, honey, or a smear of cream cheese.
Can I make this recipe into mini loaves?
Yes, divide the batter between greased mini loaf pans and bake for 25–30 minutes, or until a toothpick comes out clean.
Conclusion
Sweet blueberry cornmeal bread is a deliciously simple recipe that’s perfect for any time of day. With its soft, moist texture and bright bursts of blueberry flavor, it’s sure to become a favorite in your baking rotation. Whether you enjoy it warm with a pat of butter or packed for an on-the-go snack, this loaf is as comforting as it is easy to make.
PrintSweet Blueberry Cornmeal Bread
Sweet Blueberry Cornmeal Bread combines the rustic texture of cornmeal with the juicy sweetness of blueberries for a moist, flavorful quick bread. It’s perfect for breakfast, snacks, or dessert and comes together easily with pantry staples.
- Prep Time: 10 minutes
- Cook Time: 45–55 minutes
- Total Time: 55–65 minutes
- Yield: 8–10 slices
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup milk or buttermilk
- 1/3 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- Optional: 1 teaspoon lemon zest
Instructions
- Preheat oven to 350°F (175°C). Grease a standard loaf pan or line with parchment paper.
- In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
- In another bowl, whisk eggs, milk, oil or melted butter, and vanilla extract until well combined.
- Pour wet ingredients into dry ingredients and mix until just combined. Do not overmix.
- Gently fold in blueberries and lemon zest, if using.
- Transfer batter to prepared loaf pan and spread evenly.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Toss blueberries in 1 tablespoon of flour to prevent sinking.
- Use buttermilk for a more tender crumb.
- Turn into muffins by baking in a muffin tin for 18–22 minutes.
- Store in an airtight container for up to 3 days at room temperature or freeze for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
