Breakfast Blues: Blueberry Cornbread

Breakfast Blues: Blueberry Cornbread


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This moist and crumbly loaf of cornbread is the sweetest way to start your day. It’s quick, easy, and perfect for any brunch you might attend!

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Chicago, IL

Time needed

5 min preparation + 30 min cooking

Serving Size / Yield

4-6 servings


  • 1 Cup of Cornmeal
  • 1 Cup of Flour
  • ½ Cup of Brown Sugar
  • 3 Teaspoons of Baking Powder
  • 1 Teaspoon of Salt
  • 2 Eggs
  • ⅔ Cup of Buttermilk
  • ½ Cup of Vegetable Oil
  • 2 Cups of Blueberries
  • ⅓ Cup of Honey

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To begin, preheat your oven to 400 degrees Fahrenheit and grease a baking dish. Then, mix together the dry ingredients in one bowl -- the cornmeal, flour, brown sugar, baking powder, and salt -- and the wet ingredients in another -- the eggs, milk, honey, and vegetable oil. Gradually add the dry mix into the wet mix and mix until everything is well combined.

Fold the blueberries into the mixture and then pour it into your greased dish. Bake it in the oven for 25-35 minutes, or until you can stick a toothpick in the center and it comes out clean. Serve warm or room temperature and enjoy!

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