Blueberry Corn Bread

I get lots of inspiration from walking through bakeries and grocery stores. If I see something that I would like to try in my own kitchen I take a picture of it on my iPhone so that I can remember it later. I know it sounds a bit crazy, but I have found so many interesting recipes just from documenting it on my phone! Hmmm…I can’t believe that I am actually admitting this! Does that sound crazy? 😀 So if you see me in a local restaurant taking a picture of a menu or in a waiting room taking a picture of a magazine page-don’t judge, just come by and print the recipe from my blog! 😉

blueberry cornbread {sweet pea's kitchen}

This past weekend I was walking through the bakery department of our local grocery store and saw some delicious blueberry cornbread. I was so tempted to throw it in my cart but instead I took a picture of it on my iPhone so I could make it in my own kitchen. Cornbread is a favorite in my household all year long so I knew that blueberry cornbread would be a huge hit at my house. This moist, delicious and slightly sweet, cake-like cornbread is bursting with blueberry goodness. It is a wonderful accompaniment to brunch, dinner or coffee and tea. So what are you waiting for? The grocery stores and farmers markets are brimming with ripe blueberries!

Blueberry Corn Bread

Yield: 9 servings


2/3 cup all-purpose flour
1 1/3 cup yellow cornmeal
1/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1 cup buttermilk
1/4 cup (1/8 lb.) butter, melted
1 cup fresh blueberries, rinsed


Preheat oven to 375 degrees F. Lightly grease an 8 inch square cake pan.
In a medium bowl, combine flour, cornmeal, sugar, baking powder and salt; set aside.
In another bowl, whisk together eggs, buttermilk and butter. Add to the dry ingredients and stir just until moistened. Gently stir in berries.

Spread level in prepared baking pan.

Bake 22-24 minutes or until a toothpick inserted in the center comes out clean. Cut into squares or wedges. Serve warm. Let cool 10 minutes, then cut into 9 squares.

Source: A Cozy Kitchen, originally from Sunset Magazine

One Year Ago: Blueberry Drop Scones 

33 Responses to “Blueberry Corn Bread”

  1. #
    jennknee — July 19, 2011 @ 11:20 am

    Its going to be a super rainy day here and these look perfect to have after a day at work! Thanks for posting!

  2. #
    Anita Menon — July 19, 2011 @ 11:33 am

    It doesn’t sound crazy to me. I go to restaurants and if something impresses me, I try to remember the flavours to recreate it at home. Cornbread with blueberries seems very interesting. Bookmarked it.

  3. #
    Rufus' Food and Spirits Guide — July 19, 2011 @ 11:34 am

    I never would’ve thought to combine the two. We lean toward more savory cornbread. This looks great. Thanks for expanding my cornbread horizons.

  4. #
    Kelsey — July 19, 2011 @ 11:40 am

    what a lovely addition those blueberries make to this cornbread! fantastico :)


  5. #
    Sasha @ The Procrastobaker — July 19, 2011 @ 11:46 am

    The day before yesterday I had a bush FULLLL to the brim of blueberries outside my house in the field, and then in the space of 12 hours the pesky birds managed to eat every single one! This would have been a fabulous way to use them im sure, but it is not to be :( at least until i go and buy some anyway! :) Delicious looking recipe indeed

    • Christina replied: — July 20th, 2011 @ 10:38 pm

      Oh man, I would be soooo upset!! :(

  6. #
    Angie Walker — July 19, 2011 @ 11:48 am

    I just realized what I need to do with my blueberries…..blueberry corn bread, of course.

  7. #
    Lauren at Keep It Sweet — July 19, 2011 @ 12:20 pm

    I love cornbread and blueberries sound like a delicious addition! That is so smart to take photos when you get ideas, I usually just try to remember and half the time forget!

  8. #
    Sara — July 19, 2011 @ 1:05 pm

    This sounds delicious! Too bad my hubby doesn’t care much for cornbread. More for me! Is it a sweeter cornbread or a more savory?

  9. #
    The Teenage Taste — July 19, 2011 @ 2:38 pm

    You taking pictures of recipe idas with your iPhone isn’t that weird. I have a little notebook that I carry in my purse. Whenever I get an idea for a recipe I just write it down in the notebook!

  10. #
    Caroline — July 19, 2011 @ 3:39 pm

    What a prefect combo. I love that you took a photo so you could make it yourself–sounds like something I’d do as well. These turned out great! :)

  11. #
    Junia @ Mis Pensamientos — July 19, 2011 @ 3:58 pm

    ahhh i love cornbread!! the blueberries are a perfect combo! 😀

  12. #
    Maris(In Good Taste) — July 19, 2011 @ 6:02 pm

    Fantastic combination! Bookmarked!

  13. #
    barbara — July 19, 2011 @ 7:26 pm

    What about frozen blueberries? I have a bunch I put in the freezer this summer and wondering how they would hold up in the recipe. thanks

    • Christina replied: — July 20th, 2011 @ 10:45 pm

      I think you would have no problem at all using frozen blueberries. Just throw them into the batter and bake…no need to thaw them. Let me know how it turns out for you! :)

  14. #
    happywhennothungry — July 19, 2011 @ 9:25 pm

    I’ve never seen blueberry cornbread before. This looks delicious and perfect with summer blueberries!

  15. #
    Christine — July 20, 2011 @ 12:08 am

    Never heard of blueberry cornbread. This looks wonderful!

  16. #
    chocolateandcarrots — July 20, 2011 @ 7:55 am

    Mmmm! I bet that is sooo good! :)

  17. #
    Linda Gartner — July 20, 2011 @ 9:15 am

    My husband’s going to love this, Christina! He loves cornbread and he loves blueberries. I can’t go wrong! Oh, and I’m going to love it too!

  18. #
    Tina@flourtrader — July 20, 2011 @ 9:53 am

    Fantastic post, I have never seen anything like this! Cool idea, adding fruit to cornbread. Glad you shared this tasty recipe-thanks!

  19. #
    Betsy — July 20, 2011 @ 10:01 am

    This looks really delish! I’m going to have to give it a try. We’re hosting an online seasonal potluck and July is blueberry month. If you’d like to link up your recipe, we’d love to have you!
    Cheers! Happy Summer!

  20. #
    RavieNomNoms — July 20, 2011 @ 10:22 am

    That is amazing! What a way to spice up the normal corn bread recipes!

  21. #
    foodblogandthedog — July 20, 2011 @ 11:40 am

    I don’t think it’s mad at all! I am always scrambling up or down slopes into fields or orchards to get a decent shot of what’s growing. That’s where I get my inspiration. I haven’t been caught, yet! Blueberry cornbread sounds delish, by the way!

  22. #
    Nicole@HeatOvenTo350 — July 20, 2011 @ 12:07 pm

    I love you for this. Must try tonight.

  23. #
    Erin @ Dinners, Dishes and Desserts — July 20, 2011 @ 9:25 pm

    What a great idea! Love corn bread. This would be a great addition!

  24. #
    katshealthcorner — July 20, 2011 @ 9:50 pm


  25. #
    The Farmers Wife — July 21, 2011 @ 4:03 pm

    What an awesome idea! I’ve never seen anything like this before, but I am sure it tastes fantastic! Yum!

  26. #
    Susie — July 21, 2011 @ 6:19 pm

    This looks great I love the combination of corn bread and blueberries it just sounds super good.

  27. #
    briarrose — July 22, 2011 @ 2:20 pm

    A fruited cornbread….wonderful idea. I never thought to combine the two.

    Taking pictures is a great way to keep track of ideas….I’ll have to remember that one.

  28. #
    Tiffany — July 25, 2011 @ 5:41 am

    This looks so good! I love blueberries and I am so excited to try this!! Thanks for sharing!!

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  31. #
    Janet — May 6, 2013 @ 8:22 pm

    Just tried this recipe- DELICIOUS!

    I’ve never made cornbread from scratch- only the little blue box. 😉 But this was super easy and it came out amazing.

    I substituted the buttermilk with one cup coconut milk and one tablespoon lemon juice and used frozen blueberries instead of fresh and baked it in two loaf pans for 27 minutes. Everything came out fabulously!

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