Moist Blueberry Cornbread in 25 Minutes
A moist and tender cornbread studded with fresh blueberries. This sweet and savory bread pairs well with butter or honey. Perfect for breakfast or as a side dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 9 servings 1x
- Category: Bread
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 1 large egg
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan.
- In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
- In a separate bowl, mix buttermilk, oil, and egg until smooth.
- Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix.
- Gently fold in the blueberries.
- Pour the batter into the prepared pan. Spread evenly.
- Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes. Serve warm or at room temperature.
Notes
- You can use frozen blueberries without thawing. Add them straight from the freezer.
- For a sweeter cornbread, increase sugar to 1/2 cup.
- Store leftovers in an airtight container at room temperature for up to 2 days.
Nutrition
- Serving Size: 1 piece (1/9 of recipe)
- Calories: 220
- Sugar: 12 g
- Sodium: 320 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 25 mg
Find it online: https://www.recipekitchenhub.com/blueberry-cornbread-recipe/