Blueberry Cornbread Recipe (Recipe & Video)

This blueberry cornbread recipe creates a sweet snack or breakfast treat. It uses sour cream to add extra moistness and make the cornbread more tender. However, be aware that this is NOT a southern-style savory cornbread. Rather, it is a moist, buttery & sweet cornbread. You should probably look for another recipe if you are looking for a non-sweet cornbread. My sweet blueberry cornbread is more similar to banana bread or pumpkin bread. I like to think of it as a gigantic & delicious blueberry cornbread muffin!

Sliced Blueberry Cornbread

Recipe Sections

• Ingredients
• Instructions
• Recipe Video
• Helpful Tips

FYI – My recipe is based on using a standard 9 by 5 bread pan. Most people have this type of bread pan at home, especially if they are creating homemade sandwich breads or banana breads.

Blueberry Cornbread in Bread Pan – Straight from the Oven

This sweet cornbread recipe takes me about 10-15 minutes to prepare and clean up. Please be aware that this is an oven-baked blueberry cornbread recipe. It is not made with a bread machine.

Ingredients

• 1/2 Cup – Sour Cream – 118 milliliters
• 1/2 Cup – Unsalted Butter – 115 grams
• 2 Eggs (large)
• 1 1/4 Cups – White Granulated Sugar – 250 grams
• 1 Cup – Yellow Cornmeal – 120 grams
• 1 1/2 Cups – All Purpose Flour – 180 grams
• 1 Teaspoon – Vanilla Extract – 5 milliliters
• 2 Teaspoons – Baking Powder – 8 grams
• 1/2 Teaspoon – Salt – 3 grams
• 1 Cup – Fresh Blueberries – 170 grams

Servings – Roughly 12 slices

Equipment Needed – Measuring cup & spoons, mixing bowl, long handled spoon, 9″ by 5″ metal bread pan, oven mitts, silicon spatula, cooling rack and an oven.

Recipe Video – Step By Step Instructions

Instructions

• Preheat oven to 325 degrees F.
• Grease the bottom & sides of the bread pan. Or you can use baking parchment paper to line the bread pan.
• Lightly beat eggs.
• Melt the butter in your microwave. FYI – This improves the butter’s “mixability” for this recipe.
• Add the sour cream, butter, eggs & sugar into a large mixing bowl. Stir until fully mixed.
• Mix in the remaining ingredients (except the blueberries). Stir until the batter is fully mixed.
• Add the blueberries to the batter. Stir them into the batter so they are evenly spread throughout. FYI – Stir gently as you do not want to rupture the blueberries when mixing (or you will be adding too much moisture to the batter).
• Pour the finished batter into a nonstick 9 by 5 metal bread pan. Smooth out the top of the batter within the bread pan.
• Bake in the oven at 325 F for 70-75 minutes.
• Take out of the oven and let the cornbread cool down in the bread pan for 10 minutes. Do not remove the cornbread from the bread pan during this 10 minute cool down period. Use oven mitts as the bread pan will be very hot coming out of the oven.
• After 10 minutes, remove the cornbread from the bread pan. Place the cornbread on a cooling rack in order to completely cool. This cool down may take 1-2 hours. Gently slide a silicon spatula between the bread and the bread pan walls if the cornbread is stuck in the pan.
• Please read the tips section below for extra information on how to make this recipe successfully & to avoid common quick bread problems.
• Also you can watch my recipe video below to “see” how each step is done.

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Blueberries Being Mixed into the Cornbread Batter

Blueberry Cornbread Batter in Bread Pan

Blueberry Cornbread Loaf

Helpful Tips

• The tips below are designed to help quick bread “novices” and/or people with limited baking experience.
• Click on our “print recipe” link if you want to print out this recipe. It includes all of the recipe’s ingredients and instructions. However, the recipe print function does not include our tips section. Please read the tips section in order to avoid common recipe problems.
• If you would rather “see” how this recipe is made, please watch the step-by-step recipe video on this page. It is a short & simple video that shows you how to make this recipe.
• This recipe is part of Bread Dad’s series on easy Quick Bread Recipes. The main quick bread section has recipes for cornbread, cranberry bread, pumpkin bread, pineapple bread and many more.

• As I stated at the top of this page, this is not a southern-style savory cornbread. Rather, it is a moist & sweet cornbread. My blueberry cornbread is best used as a dessert or delicious breakfast snack. It is more like a cake/muffin than a savory side dish.
• FYI – According to Wikipedia, “In the United States, northern and southern cornbread are different because they generally use different types of corn meal and varying degrees of sugar and eggs. Southern cornbread has traditionally been made with little or no sugar and smaller amounts of flour (or no flour), with northern cornbread being sweeter and more cake-like.”

• Cornbread is a type of “quick bread” because it uses baking soda/powder to rise more quickly (versus using slow-rising bread yeast). Other popular “quick breads” include banana bread, pumpkin bread, etc.
• My moist cornbread recipe uses fresh blueberries. I find that frozen blueberries are more likely to rupture during the freezing process. Blueberries that have burst can add more liquid to the recipe than expected. This can lead to an undercooked cornbread due to the excess moisture added to the batter.
• If you use frozen blueberries, make sure to wash off any ice attached to the frozen blueberries and then completely dry the blueberries. Also do not use any frozen blueberries that look like their skins have ruptured. Ruptured blueberries will leak excess moisture into the batter as they thaw.

• Use FRESH cornmeal when making this recipe. Old cornmeal in an open package can spoil and/or taste very stale. Once you have opened a cornmeal package, you should store the cornmeal in an airtight container and place the container in a dark & cool spot (i.e. pantry). For longer storage, some people like to keep their cornmeal in their freezer.
• This recipe uses yellow cornmeal. There is also white cornmeal and blue cornmeal but I haven’t tried making this recipe with those types of cornmeal. FYI – According to Wikipedia, “Cornmeal is a meal (coarse flour) ground from dried corn”.
• You should use “regular” yellow cornmeal to make this recipe. Do NOT use self-rising cornmeal (which comes with extra baking soda and salt). I have not tested this recipe with self-rising cornmeal and thus I do not know what recipe adjustments need to be made in order to use self-rising cornmeal (instead of regular cornmeal).

• This sweet cornbread recipe uses sour cream. Sour cream cornbread tends to be moister & more tender than many non-sour cream cornbreads. The fat in traditional sour cream improves the moistness of the cornbread. Moreover, the acidity of the sour cream “tenderizes” the cornbread by softening the gluten in all purpose flour.
• I recommend that you use full-fat or slightly reduced fat sour cream to make this recipe. The fat in sour cream improves the tenderness of this sweet cornbread. Non-fat sour creams often use various types of stabilizers & fillers in order to make up for the fat removal. Moreover, this loss of fat can impact the way that cornbread cooks and tastes. In my opinion, non-fat sour cream cornbreads tend to be generally less flavorful, less tender and less moist than cornbreads made with full-fat sour cream.
• Try to keep your ingredients (i.e. flour & sugar) in airtight food containers in order to extend their shelf life and avoid spoilage (i.e. exposure to moisture, pests and dust). Old or stale flour can throw off the flavor in recipes.
• For a slightly richer taste, you can replace the white granulated sugar with light brown sugar. However, the cornbread will have a darker appearance.

• Visitors – What extra ingredients do you like adding to sweet cornbreads to make them more unique or special? Please post your ingredient additions (i.e. extra spices or chopped walnuts) in the comment section below. Your suggestions & comments are a great help to beginning sweet cornbread makers.
• Why use all purpose flour when making cornbread? All purpose flour acts as the “glue” that binds the cornmeal to the cornbread and this helps to lessen the potential for this sweet cornbread to fall apart.
• This doesn’t happen often but if the top of the cornbread looks too moist or undercooked, you should try the “toothpick test”. Gently push a long wooden skewer into the top of the bread and see if any batter sticks to the toothpick. If the batter is sticking to the skewer then it hasn’t completely cooked. Place the bread pan back into the still hot oven for another 3 to 5 minutes. Make sure to wear oven gloves because the bread pan will be very hot. After 3 to 5 minutes, remove the bread pan and test the cornbread again with the long wooden skewer.

• Baked blueberries can be very sticky! Blueberries on the bottom of a pan can burst during the baking process and stick to the bread pan. This can make it difficult to remove baked goods with blueberries from a bread pan. To prevent your blueberry cornbread from sticking to the bread pan, you should consider either “greasing” the bottom & sides of the pan with butter, using a cooking spray, using a very good nonstick pan or lining the interior of the bread pan with baking parchment paper.
• FYI – When I need to grease the sides of my bread pan, I only grease the bottom half of the bread pan. If you grease the top half of your bread pan, you can have more potential problems with the top crust forming properly.
• Baking parchment paper is probably the best solution to prevent sticking (especially if you are using really sticky ingredients such as blueberries or chocolate chips). It also allows you to lift out the blueberry cornbread without touching the top of the cornbread (and potentially smudging the top of this soft & moist cornbread).

• Do NOT use an electric mixer to mix your ingredients (when combining the wet and dry ingredients). You should just use a large spoon. An electric mixer can overmix the ingredients and quick breads can turn out rubbery & gummy.
• FYI – It takes roughly 15-20 minutes to preheat most ovens with some variability due to the size of the oven, planned baking temperature (hotter takes longer), etc. Therefore, you should turn on the oven before you start making your blueberry cornbread batter.
• If your oven does not have a built-in thermometer, you can buy an inexpensive oven thermometer that you can place inside your oven (in order to correctly gauge the temperature). Moreover, some built-in oven gauges can be 25-50 degrees different than the actual temperature inside the oven. For the best results, you should know the actual temperature inside your oven (as this reduces the potential for over or undercooked baked products).
• Please use the suggested 9 inch x 5 inch metal bread pan to make this recipe. If you start using different-sized pans, there is a greater potential for bread top collapses (potentially less bread pan “wall” support for the quick bread as it rises), different interior batter to exterior crust ratios (thus the need for different baking time lengths), smaller pans are more likely to overflow, recipes that use glass pans have different baking times versus similar recipes with metal bread pans, etc.

• If you have a problem with a recipe, please make sure that you are following the recipe exactly (i.e. using the correct oven temperature), using the correct amounts of ingredients (i.e. don’t eyeball the measurements versus using a measuring cup or accidentally add a tablespoon when a teaspoon is called for), using the correct ingredients (i.e. baking soda/powder versus yeast or all purpose flour versus bread flour), etc. Please don’t “wing” things with recipes.
• Always wear oven mitts/gloves when dealing with a hot oven and bread pan.
• For more quick bread ideas (i.e. cranberry bread, pumpkin bread or pineapple bread), please visit Bread Dad’s main Quick Bread Recipes section.
• Did you make this recipe? Did your blueberry cornbread come out amazing? We would love to see a picture of your baking masterpiece! Please post a photo of it on Instagram and tag it with @BreadDadRecipes

If you liked this recipe, please leave a comment below & give us a 5 star rating. Beginning bakers learn a lot from your baking comments, tips & recipe variations. Jump to comment section

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Sweet Cornbread Questions & Answers

Why add sour cream to a sweet cornbread recipe?

Sour cream makes cornbread (and other baked goods) more tender and moist. Traditional cornbreads tend to be drier than cornbreads made with sour cream.

Reference Sources

• Wikipedia, Blueberry
• Wikipedia, Cornbread
• Wikipedia, Cornmeal
• Wikipedia, Quick Bread

Your fantastic comments motivate us to write more easy & delicious recipes. Also beginning bakers learn a ton from your helpful suggestions, tips and amazing recipe variations.

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