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. Visit Bread Dad (BreadDad.com) for more easy quick bread recipes.
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 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 recipe's tips section on Bread Dad for extra information on how to make this recipe successfully & to avoid common quick bread problems.
Notes
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