This blueberry cornbread isn’t your typical “eat it with chili” kind of cornbread. It’s more of a delightful breakfast sort of bread.
And it’s stuffed with plenty of blueberries!
The blueberries are mixed into the batter along with coarse ground cornmeal, making the texture more interesting, slightly crunchy, and incredibly moist.
I make a simple honey- cinnamon butter to spread on top (1 stick softened butter + 1 tablespoon honey + 1/2 teaspoon cinnamon). Another good combo = maple butter (1 stick softened butter + 1 tablespoon maple syrup).
Think of it as a spin on the classic coffee cake- like Blueberry- Vanilla Cornbread Coffee Cake. It’s one you’ve gotta try this summer when blueberries are easy and inexpensive to find. And you don’t really have to go to Massachusetts to find them… but I wholly recommend it (since I love this place). Are you lucky enough to live in a place where you can go blueberry picking?! Then bake some of this blueberry cornbread. Enjoy!
Here are a few more recipes using blueberries that you might like to try:
Blueberry Salsa Bakery Style Blueberry Muffins Blueberry- Yogurt Waffles Blueberry Lime Pound Cake Banana Blueberry Bread Blueberry Doughnut Muffins Lemon Blueberry Muffins Blueberry Lemon Smoothies
