Sweet Blueberry Cornmeal Bread

A slice of blueberry cake on a stack of white plates is in the foreground, with the rest of the cake in a pie dish and a small bowl of fresh blueberries in the background. Blueberries are scattered on a light cloth.

Blueberry cornmeal bread is a dessert-style twist on classic cornbread, with a moist buttery crumb and plenty of juicy blueberries in every slice. This recipe bakes in a single pan and comes together quickly for weeknight desserts or casual gatherings. Serve it warm with butter or finish with a bright lemon glaze.

Course Breakfast, Dessert

Cuisine American

Diet Vegetarian

Keyword baked, buttery, moist

Cook Time 1

Cool Time 40

Total Time 1 40

Servings

Calories 506

Author Gina Dickson

Ingredients

1½ tablespoons cornmeal for dusting pan
1 cup cornmeal 5 ounces or 142 grams
1½ cups all-purpose flour 7½ ounces or 213 grams
¾ cup sugar 5¼ ounces or 149 grams plus 1 tablespoon
2 teaspoons baking powder
¾ teaspoon salt
1 cup whole milk
12 tablespoons unsalted butter melted
2 eggs large
10 ounces blueberries 2 cups or 283 grams
Lemon Glaze optional
2 tablespoon fresh lemon juice
1 cup powdered sugar
1 teaspoon lemon zest

Instructions

Prepare the Pan

Adjust oven rack to the middle position and heat oven to 375 degrees Fahrenheit.
Grease with butter the bottom and sides of a light-colored 9-inch round cake or pie pan.
1 cup cornmeal
Dust the pan with 1½ tablespoons cornmeal.
1½ tablespoons cornmeal

Make the Batter

In a large bowl, whisk together flour, ¾ cup sugar, baking powder, salt, and remaining 1 cup cornmeal.
1½ cups all-purpose flour, ¾ cup sugar, 2 teaspoons baking powder, ¾ teaspoon salt
In a second bowl, whisk together milk, melted butter, and eggs (it’s fine if the butter forms small clumps).
1 cup whole milk, 12 tablespoons unsalted butter, 2 eggs
Stir the milk mixture into the flour mixture until just combined.
Gently fold in blueberries until evenly distributed.
10 ounces blueberries
Transfer batter to prepared pan and smooth the top with a rubber spatula.
Sprinkle remaining 1 tablespoon sugar over the top.

Bake and Cool

Bake until golden brown and a tooth pick inserted in the center comes out clean, about 40 to 45 minutes.
Cool cornbread in the pan on a wire rack for 20 minutes.
Run a paring knife between the cornbread and the pan to loosen and slice into wedges/

Optional Lemon Glaze

In a small bowl, whisk together powdered sugar, lemon juice, lemon zest, and melted butter until smooth.
2 tablespoon fresh lemon juice, 1 cup powdered sugar, 1 teaspoon lemon zest
Adjust consistency with a few drops of lemon juice if too thick or a bit more sugar if too thin.
Once the cornbread has cooled to room temperature, drizzle the lemon glaze evenly over the top.
Lemon Glaze
Let set for about 10 minutes before slicing.

Notes

Storage and Reheating

Room Temperature: Store cooled slices of blueberry cornmeal bread in an airtight container at room temperature for up to 2 days. If your kitchen is very warm or humid, you may prefer to move it to the fridge after the first day, especially if it’s glazed.
Fridge: Refrigerate well-wrapped slices for up to 4 to 5 days. Let the bread come to room temperature or gently rewarm it before serving.
Freezer: Wrap slices tightly and place in a freezer bag or container; freeze for up to 3 months.
Reheat: Let frozen slices thaw at room temperature or overnight in the fridge. Warm individual pieces in the microwave for 10 to 15 seconds or in a low oven (about 300 to 325°F) for 5 to 10 minutes, just until heated through.

Nutrition