Sweet and Simple Blueberry Cornbread Recipe (Made in a Cast Iron Skillet)
If you love traditional cornbread but want something a little more special, this blueberry cornbread recipe is a sweet twist on an old favorite. With juicy blueberries tucked into a tender, buttery cornbread base and baked in a sizzling hot cast-iron skillet, this recipe offers the perfect balance of comfort and freshness. It’s easy to make with simple ingredients and can be served as a sweet breakfast, a side dish, or even dessert with a scoop of vanilla ice cream.
A Sweet Take on Traditional Cornbread
Cornbread can spark a common debate: should it be sweet or savory? This sweet version leans toward the dessert side thanks to the addition of sugar and fresh fruit, but the yellow cornmeal keeps its hearty, down-home roots intact. The texture of the cornbread is moist and fluffy on the inside with perfectly crispy edges, thanks to the hot cast iron skillet.
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Equipment
Ingredients You’ll Need
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 teaspoon baking powder
- 1 teaspoon salt
- 8 tablespoons butter (1 stick), divided
- 2 large eggs
- 1⅓ cups yogurt or cultured buttermilk
- ⅓ cup sugar
- 2 cups blueberries (fresh or frozen)
How to Make Blueberry Cornbread in a Cast Iron Skillet
Step 1: Preheat the oven and the skillet
Set your oven to 400°F and place a 10-inch cast-iron skillet inside to heat up. Add 2 tablespoons of butter to the skillet so it melts while the oven preheats. This will give you that irresistible crispy golden crust. If you don’t have a cast iron pan, you can use a pie pan, cake pan, or square baking dish that is about 9-10 inches across, and preheat it the same way.
Step 2: Prepare the wet ingredients
In a medium mixing bowl, whisk together the yogurt (or buttermilk), eggs, and sugar until well combined. Melt the remaining 6 tablespoons of butter in the microwave and slowly pour it into the yogurt mixture while stirring.
Step 3: Mix the dry ingredients
In a separate large mixing bowl, whisk together the flour, cornmeal, salt, and baking powder. Make a well in the center and pour in the wet mixture. Stir until thoroughly combined, being careful not to overmix.
Step 4: Fold in the blueberries
Gently stir in the blueberries. If you’re using frozen blueberries, don’t thaw them—just toss them in frozen.
Step 5: Bake in the hot skillet
Carefully remove the hot skillet from the oven using oven mitts. Swirl the melted butter around to coat the pan evenly, then pour in the batter. You should hear a satisfying sizzle as the batter hits the pan. This is the best part—it means those crispy edges are on their way!
Bake for 25–30 minutes, or until golden brown and a wooden toothpick inserted in the center comes out clean. Let it cool in the skillet for 10 minutes, then slice and serve.
Serving Suggestions
This blueberry cornbread is delicious warm, served with a pat of honey butter or a drizzle of maple syrup. It also pairs beautifully with a cup of herbal tea for a cozy breakfast. For dessert, try serving it with a scoop of vanilla ice cream or a dollop of whipped cream.
Want to switch it up? You can bake this recipe in a muffin tin for individual servings—just reduce the baking time to 15–20 minutes and keep an eye on them.
Storage Tips
Store any leftover cornbread in an airtight container at room temperature for up to 2 days, or in the fridge for longer storage. To reheat, warm slices in the oven or toaster oven to revive those crispy edges.
A Great Way to Use Summer Berries
This blueberry cornbread recipe is a great way to enjoy an abundance of fresh berries during blueberry season, but it works just as well with frozen blueberries for year-round baking. The fresh taste and wonderful texture make it a crowd-pleaser, whether you’re serving it at a weekend brunch, potluck, or simply as a cozy treat at home.
Print the recipe card and keep it handy—you’ll be coming back to this one again and again.
Got lots of blueberries? Check out my whole wheat blueberry muffins or blueberry syrup and get cookin’!
Blueberry Cornbread Recipe with Fresh or Frozen Berries
Equipment
- 10 inch cast iron skillet
- large mixing bowl
- 1 quart liquid measuring cup
- microwave safe bowl
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 teaspoon baking powder
- 1 teaspoon salt
- 8 tablespoons butter 1 stick, divided
- 2 large eggs
- 1⅓ cups yogurt or cultured buttermilk
- ⅓ cup sugar
- 2 cups blueberries fresh or frozen
Instructions
Step 1: Preheat the oven and the skillet
- Set your oven to 400°F and place a 10-inch cast-iron skillet inside to heat up. Add 2 tablespoons of butter to the skillet so it melts while the oven preheats. This will give you that irresistible crispy golden crust. If you don’t have a cast iron pan, you can use a pie pan, cake pan, or square baking dish that is about 9-10 inches across, and preheat it the same way.
Step 2: Prepare the wet ingredients
- In a medium mixing bowl, whisk together the yogurt (or buttermilk), eggs, and sugar until well combined. Melt the remaining 6 tablespoons of butter in the microwave and slowly pour it into the yogurt mixture while stirring.
Step 3: Mix the dry ingredients
- In a separate large mixing bowl, whisk together the flour, cornmeal, salt, and baking powder. Make a well in the center and pour in the wet mixture. Stir until thoroughly combined, being careful not to overmix.
Step 4: Fold in the blueberries
- Gently stir in the blueberries. If you’re using frozen blueberries, don’t thaw them—just toss them in frozen.
Step 5: Bake in the hot skillet
- Carefully remove the hot skillet from the oven using oven mitts. Swirl the melted butter around to coat the pan evenly, then pour in the batter. You should hear a satisfying sizzle as the batter hits the pan. This is the best part—it means those crispy edges are on their way!
- Bake for 25–30 minutes, or until golden brown and a wooden toothpick inserted in the center comes out clean. Let it cool in the skillet for 10 minutes, then slice and serve.
[…] 💙 Blueberry Cornbread […]