Skillet Blueberry Cornbread
It’s not a barbecue without cornbread, especially when it’s studded with juicy blueberries! This Skillet Blueberry Cornbread is nice and fluffy with the flavor of maple and the crispiest edges ever. It comes together in minutes in just one bowl, and the recipe includes a dairy free option!
Things have been a little quiet around here lately as I took some much needed time off. My son graduated high school in May, we moved out of the house that we’ve lived in for almost 20 years a few weeks ago, and are living in a temporary spot for a few months before our permanent move.
I’ve got half of my kitchen still boxed up until our next move, so I’m feeling pretty unorganized and have been trying to find my rhythm.
We left town last week and I returned feeling refreshed and ready to get back in the swing of things. I decided to bake this Skillet Blueberry Cornbread, and took the first photographs since I moved.
It felt so good to get back to work, and of course enjoy one of my favorite cornbread recipes. 🙂
Typically I make my trusty skillet cornbread recipe, but in the summer when blueberries are in season I feel compelled to add them to almost everything.
Blueberries pair so well with corn…they’re truly a match made in heaven.
Why you’ll love this recipe:
- This blueberry cornbread recipe is fluffy and delicious, with the flavors of maple, juicy blueberries, and the crispiest edges ever.
- There are just a few ingredients in this recipe, and it may be made dairy-free with just a few simple swaps.
- The recipe comes together in minutes in just one bowl, and it bakes up in about 25 minutes.
- This is a versatile recipe that may be used as a side dish or even be enjoyed for breakfast or snacks.
Recipe ingredients
There are just a few common ingredients included in this skillet blueberry cornbread, and they may be customized as outlined below.
Ingredient notes
- Flour. The all purpose flour may be substituted with whole wheat, whole wheat white or spelt flour for added nutrition and fiber. It may also be swapped with the same amount of gluten-free 1 to 1 flour to make this a gluten-free cornbread.
- Cornmeal. I used medium grind cornmeal, but coarse ground may be used as well — it will just give the bread a heartier, chewier texture.
- Buttermilk. If you don’t have buttermilk on hand, it’s easy to make your own! Simply add 1 tablespoon fresh lemon juice to regular or dairy free milk, stir and let stand for 5-10 minutes until soured.
- Butter. The butter may be substituted with your favorite oil to make this recipe dairy-free.
- Maple syrup. I love the flavor of maple syrup, but you may substitute it with honey or granulated sugar if you prefer.
- Blueberries. Fresh or frozen blueberries may be used in this blueberry cornbread. If using frozen, thaw and blot dry before adding to the batter.
How to make this recipe
This skillet blueberry cornbread recipe is beyond easy to make. It comes together in about 10 minutes in just one bowl!
Pro tip: No buttermilk? No problem! Add one tablespoon of lemon juice to regular or dairy-free milk, stir and let stand for 10 minutes until soured.
This recipe is easily made in an 8×8″ baking dish or 8 or 9″ cake pan as well. Baking time will vary depending on the size of the pan you use, so be sure to check for doneness after 20 minutes.
- Whisk the butter with the maple syrup, then add the eggs and milk and whisk until incorporated.
- Add 1 cup of the flour and cornmeal to the dry ingredients, then sprinkle the baking powder, baking soda and salt over the top and whisk until just combined.
- Toss the blueberries with the remaining 1 tablespoon of flour.
- Gently fold the blueberries in the batter until incorporated.
- Pour the batter into the prepared skillet and spread evenly.
- Bake for 20-25 minutes on the middle rack of the oven until the cornbread is golden brown and a toothpick inserted into the center comes out clean. Serve warm and enjoy!
FAQs
This blueberry cornbread recipe is made in a cast iron skillet, but if you don’t have one you can also use a greased 8×8″ baking dish or 8-9″ cake pan. Baking time will vary depending on the size of your pan, so begin checking for doneness after 20 minutes.
Cornbread is done when it’s puffed in the center and the top is golden brown. The true test is to insert a toothpick into the center…if it comes out clean the cornbread has finished baking.
Cornbread will fall apart if you attempt to remove it from the pan when it’s hot. Allow it to cool on a wire rack for 15-20 minutes after it has finished baking.
Cornbread does not need to be refrigerated. Simply wrap tightly with plastic wrap or store in an air tight container at room temperature for up to 3 days.
Recipe notes
- No cast iron skillet? Use a greased 8×8″ baking dish or 8-9″ cake or pie pan. Baking times will vary slightly depending on the size of the pan, so begin checking for doneness after 20 minutes.
- Pro tip: Make your own buttermilk by adding 1 tablespoon fresh lemon juice or vinegar to whatever type of milk that you have on hand and allow to stand for 5-10 minutes. Dairy free milk works well too!
- Honey or granulated sugar may be substituted for the maple syrup.
More cornbread recipes you’ll love:
- Brown butter cornbread by the New York Times
- Cornbread muffins
- Cornbread waffles by Delish
- Tamale pie
- Zucchini cornbread
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram!
Skillet Blueberry Cornbread
Ingredients
- 1/3 cup unsalted butter melted and cooled slightly. May be substituted with your favorite oil for dairy-free option
- 1/4 cup pure maple syrup may be substituted with honey or granulated sugar
- 1 large egg
- 1 cup buttermilk or 1 cup dairy free milk combined with 1 tablespoon lemon juice for dairy free option
- 1 cup plus 1 tablespoon all purpose flour divided
- 1 cup cornmeal
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup blueberries frozen blueberries may be used, simply thaw and blot dry
Instructions
- Preheat the oven to 400 degrees. Grease a cast iron skillet with enough melted butter or oil and set aside.
- In a large bowl, whisk the melted butter with the maple syrup until combined. Add the eggs and buttermilk and whisk until incorporated.
- Add 1 cup of the flour and cornmeal to the dry ingredients, then sprinkle the baking powder, baking soda and salt over the top and whisk until just combined.
- Toss the blueberries with the remaining 1 tablespoon of flour, then add to the batter and fold them in gently until incorporated.
- Pour the batter into the prepared skillet and spread evenly.
- Bake for 20-25 minutes on the middle rack of the oven until the cornbread is golden brown and a toothpick inserted into the center comes out clean. Cool for 15-20 minutes, serve and enjoy!
Notes
- No cast iron skillet? Use a greased 8×8″ baking dish or 8-9″ cake or pie pan. Baking times will vary slightly depending on the size of the pan, so begin checking for doneness after 20 minutes.
- Make your own buttermilk by adding 1 tablespoon fresh lemon juice or vinegar to whatever type of milk that you have on hand and allow to stand for 5-10 minutes. Dairy free milk works well too!
- Honey or granulated sugar may be substituted for the maple syrup.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
**This recipe was originally published in May 2016. I’ve added more information, step by step photos and updated the photographs.
38 Comments on “Skillet Blueberry Cornbread”
I definitely have a case of the blues too after seeing this cornbread! I’ve actually always wanted to make blueberry cornbread, but I’ve just never gotten around to it. This looks just perfect, Marcie! I’ve been craving blueberries like crazy lately, and cornbread is my favorite, so this is the perfect combination!
This is one of my favorite cornbread recipes — the blueberries really make it special! Thanks, Gayle!
I think blueberries and cornbread are such a winning combination! Looks amazing Marcie!
Thanks, Christin!
haha the cornbread blues!! I have juuust started to buy crazy amounts of blueberries again as they are finally good! I must put some in cornbread now!
Yes — the blueberries right now are so sweet as well as gigantic! I just love ’em in this bread. 🙂
After seeing this bread I’d have to say I am going to join you in having a case of the blues when it comes to cornbread too, Marcie!! This looks seriously delicious!! Loving the maple and fresh blueberries in here! Such a perfect side dish for BBQ, you know, if I don’t eat it all by itself first! 😉 Pinned! Cheers, friend!
Thanks, Cheyanne! Not eating it before the BBQ is definitely the hard part! 🙂
What great flavors for cornbread! Can’t wait to try this!
Thank you, Jessica!
This looks so delicious! I love the play with the sweetness here 🙂
Thank you, Medha!
I have a blueberry cornbread recipe too, and it’s SO good, but I love the addition of maple to yours! It sounds like the perfect addition. Yum!
Thank you, Rachel! I need to check out your blueberry cornbread recipe too — I’m sure it’s amazing! ?
Cornbread is the best! But it’s one of those sides I never think to make. No clue why! This skillet cornbread needs to happen!
I think I make cornbread enough for the both of us, Alyssa, and I’ll totally share! haha I hope you get to make some soon!
There’s that blueberry cornbread! 🙂
This was such a good idea! I’m still in awe that you managed to think up something new after having eight recipes. That’s impressive! This sounds delicious with the maple syrup. Just sweet enough for my taste buds!
Thanks, Sarah! It’s pretty scary that I think up new cornbread recipes all the time and my kids sometimes just want the basics. haha This blueberry version is definitely up there with my favorites! 🙂
I never would have thought to add blueberries to cornbread, but gosh, I’m so glad YOU did because this is seriously the best-looking cornbread I’ve seen in a looooong time!
I’ll bet you would’ve come up with it sooner or later — blueberries are corn are a match made in heaven! Thanks, Sarah! 🙂
This cornbread looks so good! I’ve never made it with fruit before but love the idea. I can’t wait to give it a try!
Thank you, Jen! This blueberry version is one of my favorite cornbread recipes!
This is such an unexpected combo but it makes TOTAL sense Marcie! Completely love the combination here!
Thank you so much, Jessica! I can’t seem to make basic cornbread anymore after this!
I’m pretty sure I could live off of cornbread if it were acceptable. I’ve never tried it with blueberries and maple syrup though, but I love the idea! This looks fantastic, Marcie. Love that it’s lightened up a bit too 🙂
I think we’re on the same page about cornbread, Danielle — I could eat it ever day! Thanks so much, and hope you had a great weekend!
Yum! I love a little sweetness in my cornbread, and adding blueberries is such a good idea! This would be a great side dish for all sorts of summer meals!
Thanks, Kristine! 🙂
Cornbread with blueberries? I have never had this combo before, but sounds like the best combo ever. And the addition of maple syrup is super yum! I will try this sometime soon. Lovely weekend to you!
I hope you get to try this combination, Anu — it is really incredible! Thank you and hope you had a great weekend!
this looks amazing Marcie,now all I need is a cup of coffee!
Thank you, Manali, and this is great with coffee! 🙂
Oh I love this Marcie! Blueberries and corn are SO good together, so I can only imagine how delicious this cornbread is!!
Thank you, Denise! It’s so good I’ve been making it a LOT! 🙂
Blueberries and cornbread?! What a great idea to combine them!!
Thank you, Jamie!
I have baked your blueberry cornbread recipe several times now and my family loves it! I have made the following changes to fit our needs:
1. I used coconut oil instead of canola oil.
2. I used coconut milk from a can instead of buttermilk.
Love it!
I really appreciate your taking the time to leave your feedback Carolyn and I’m so glad that you love the bread. This is my favorite cornbread recipe!