You’re gonna love this one of a kind blueberry cornbread! It’s made with fresh blueberries, lemon juice, lemon zest, and (of course) cornmeal. This blueberry cornbread tastes light and slightly sweet, and the blueberries give it a surprising and refreshing kick. This fluffy cornbread is the perfect side dish for any time of day.
Several months ago I made traditional cornbread. My sweetheart loved it but mentioned it’d be even better with blueberries. Blueberries?! I thought he was crazy!
Over the weekend we had some blueberries hanging around, so I decided to surprise him by making blueberry cornbread. I was a little skeptical, but let me tell you, my boyfriend was sooo right. Cornbread with blueberries is fantastic! I was blown away by how delicious it is.
This blueberry cornbread isn’t simply a traditional cornbread recipe with blueberries thrown in. I don’t think that would be very appetizing. Rather this cornbread recipe contains less cornmeal and includes fresh lemon juice and zest. It’s somewhat similar to fruity bread loaves (given it’s fluffy texture and fruit) but at the same time it’s definitely still cornbread.
If you’re a little skeptical about this recipe, I get it. But trust me, this blueberry cornbread is unbelievably good.
I would love to hear from you! Have you ever made blueberry cornbread? What do you put on your cornbread- honey, butter, both? Let me know by leaving a comment or by sending me a message on Pinterest.
- 1 & 1/2 cups all-purpose flour
- 1/3 cup cornmeal
- 1 & 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 cup sour cream
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup white sugar
- 2 tsp. lemon zest
- 2 large eggs
- 1 & 1/4 cups fresh blueberries
- Preheat oven to 350 °F. Grease two 9 inch round baking pans using non-stick cooking spray.
- In medium bowl combine flour, cornmeal, baking powder, and salt. Set aside.
- In a small bowl combine lemon juice and sour cream. Set aside.
- In a standing mixer or using a handheld mixer cream together butter, sugar, and lemon zest on medium-high until batter is light and fluffy (about 3 minutes). Beat in eggs one at a time. With a spatula alternate adding in the dry ingredient mixture and the sour cream mixture until just incorporated. Fold in blueberries using spatula.
- Pour mixture into the two greased 9 inch pans. Bake 25 to 30 minutes, or until cornbread is golden in color and toothpick inserted in center comes out clean. Let cool 5 minutes in pans before serving.
Looking for something easier to bake? These lemon bars are only 6 ingredients!