Dessert

Blueberry Cornbread Recipe

ByMariam Harutyunyan August 4, 2026August 4, 2026

Introduction

Blueberry cornbread is a delightful twist on a classic favorite, combining the subtle sweetness of fresh blueberries with the hearty texture of cornmeal. Perfect for breakfast or as a side, this recipe delivers a moist and flavorful treat that’s sure to please.

A round blueberry cornbread is shown in a black cast iron skillet with a handle, placed on a white marbled surface. The cornbread has a golden brown crust with a slightly crumbly texture, topped generously with whole blueberries that are dark purple and slightly sunken into the bread. The cornbread is cut into triangular slices, with one slice partly removed and lying inside the skillet. A few scattered crumbs and a dusting of white powdered sugar add texture to the scene. In the top left corner, a white plate partially holds another piece of the cornbread with blueberries, matching the main skillet. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp. vegetable oil or melted butter
1 1/4 c. fine-ground cornmeal

1 c. all-purpose flour
1/2 c. packed light brown sugar

1 1/2 tsp. baking powder
1/2 tsp. baking soda

1/2 tsp. kosher salt
2 large eggs
1/2 c. (1 stick) butter, melted and cooled

1/2 c. sour cream
1/2 c. whole milk
2 c. blueberries, divided

1 tbsp. granulated sugar (optional)

Instructions

Step 1: Preheat a grill to 400°F and arrange coals to one side, or if using a gas grill, turn off burners on one side to create an indirect heat zone. Alternatively, preheat an oven to 400°F. Grease a 10-inch cast-iron skillet with oil or melted butter.
Step 2: In a medium bowl, whisk together cornmeal, flour, brown sugar, baking powder, baking soda, and kosher salt until well combined.

Step 3: In a large bowl, whisk eggs until smooth, then whisk in melted butter, sour cream, and whole milk. Gently fold the dry ingredients into the wet mixture using a rubber spatula until no streaks remain.
Step 4: Pour half of the batter into the prepared skillet. Sprinkle 1 cup of blueberries evenly over the batter, then pour the remaining batter on top. Add the remaining blueberries on top and sprinkle with granulated sugar if desired.
Step 5: Place the skillet on the grill over indirect heat and cover. Bake for 25 to 30 minutes, maintaining a consistent temperature, until the cornbread is golden brown, firm to the touch, and a tester inserted in the center comes out with a few moist crumbs. If using an oven, bake on the center rack for 25 to 30 minutes.

Step 6: Allow the cornbread to cool for at least 15 minutes before slicing and serving.

Tips & Variations

Use fresh or frozen blueberries; if using frozen, do not thaw to prevent the batter from becoming too watery.
For extra flavor, add a teaspoon of vanilla extract to the wet ingredients.

Swap sour cream for Greek yogurt for a tangier cornbread with added protein.
Try adding a handful of chopped pecans or walnuts for some crunch.

Storage

Store leftover blueberry cornbread in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm individual slices in a toaster oven or microwave until heated through. This cornbread also freezes well—wrap tightly and freeze for up to 2 months.

How to Serve

A stack of three thick, square slices of blueberry cornbread is shown on a white plate, each piece revealing a crumbly, golden-yellow texture with deep blue and purple blueberries scattered inside and on top. The layers show the cornbread’s moist and slightly grainy surface with visible blueberries creating pockets of rich color and juiciness, some blueberries slightly bursting and bleeding into the bread, adding dark purple shades near the edges. The plate rests on a white marbled surface with a soft gray background, emphasizing the warm tones and fresh look of the cornbread. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cornbread without a grill?

Yes, you can bake the cornbread entirely in a 400°F oven using a cast-iron skillet or a baking dish. The baking time remains the same.

What if I don’t have fine-ground cornmeal?

You can use regular cornmeal, but the texture will be slightly coarser. To mimic fine-ground cornmeal, you can pulse regular cornmeal briefly in a food processor before mixing.