Simple Blueberry Cornbread made with a cornbread mix & yellow cake mix, eggs, milk & oil! Bright, fresh blueberries add a pop of flavor to this easy, sweet cornbread recipe.
Blueberry cornbread is a delightful take on classic savory cornbread that adds a bright, sweet twist! I love that it adds a tangy moisture to cornbread, that otherwise can be a tad bit dry.
Ingredients for Sweet Cornbread with Blueberries
Cornbread mix: One 8.5 oz cornbread mix forms the base, providing cornmeal’s characteristic texture and flavor.
Yellow cake: 9-oz yellow cake mix (1 rounded cup) adds sweetness and tenderness, balancing the corn’s earthiness and ensuring a soft crumb.
Eggs: Use 2 eggs to help bind the ingredients together.
Milk & water: ½ cup milk and ⅓ cup water provide moisture for a smooth batter.
Oil: Adding 2 TBSP vegetable oil keeps the cornbread moist during baking.
Blueberries: 2 cups rinsed blueberries, fresh or frozen, ensures plenty of berries throughout, with some folded in and some reserved for topping.
Tips for Handling Blueberries
- Use fresh or frozen blueberries. Most often I don’t rinse frozen blueberries before I add them to a recipe, but if they have lots of ice crystals surrounding them, they probably should be rinsed and gently patted dry, so that you don’t add so much extra liquid to blueberry recipes.
- Gently fold blueberries into the batter to avoid crushing them. Crushing can release juice too early, causing uneven color and moisture pockets.
- Reserve some blueberries to scatter on top before baking. This enhances appearance and adds texture contrast. Baking with the top berries exposed helps them caramelize slightly while the ones inside remain juicy.
Storage and Reheating Recommendations
Store leftover cornbread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3-5 days. For longer storage, freeze for 1 to 2 months.
When reheating, avoid microwaving for too long to prevent dryness. Instead, warm slices in a 300°F oven for 10-12 minutes. Cover loosely with foil to keep moisture in.
Thawed frozen cornbread should be reheated the same way for best texture. This method preserves the moistness and ensures the blueberries stay tender without breaking down.
Can you make this in a skillet?
I used a square baking pan, but you can absolutely cook this cornbread recipe in a cast iron skillet! Whenever I bake in cast iron I preheat the pan for 15-20 minutes, then melt 2 TBSP butter in the pan, making sure to spread the butter around the pan before pouring the batter inside.
Can you use frozen blueberries?
I love using fresh, but you can use frozen blueberries to make this cornbread recipe! No need to rinse or thaw, just stir them into the batter before transferring them to the prepared pan. Frozen blueberries can be beneficial as it’s less likely for berries to be crushed when stirring as they’re more firm. But remember that you might have to add 2-3 minutes to the overall baking time!
Blueberry Cornbread Recipe
Ingredients
- 8.5 oz cornbread mix
- 9 oz yellow cake mix 1 rounded cup
- 2 eggs
- ½ cup milk
- ⅓ cup water
- 2 TBSP vegetable oil
- 2 cups blueberries fresh or frozen, rinsed
Instructions
- Preheat oven to 375°F. Spray an 8″ or 9″ square baking dish with non stick spray and set aside.
- In a large bowl, whisk together the dry corn bread and cake mixes. In another bowl, combine the eggs, milk, water and oil. Stir gently into dry ingredients, just until moistened. Gently fold in 1 ½ cups of blueberries.
- Transfer batter to prepared pan. Top with remaining blueberries. Bake at 375° for 27-32 minutes or until a toothpick comes out clean. Serve warm with butter and honey. Enjoy!
Notes
Nutrition
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Is it possible to substitute Jiffy cornbread mix in this recipe?
Yes, you can use Jiffy cornbread mix as a substitute. It will work well with the yellow cake mix and other liquid ingredients.
Adjust baking time slightly if needed, as Jiffy mix might have a different moisture level than other cornbread mixes.
If you enjoy this sweet Cornbread, you’ll love these:
- If you enjoy baking, you should definitely try our most popular Homemade Bread recipe!
- Our favorite Blueberry Muffins are always a good choice! Likewise, you can try this cheesecake muffin version! If you want to make a dessert, this Buttery Blueberry Cake is so, so good.
- If you want to try a good cornbread dinner recipe, you’ll want to try our Mexican Cornbread Casserole and our Chili Cornbread Casserole.
- You can’t go wrong with our classic Cornbread recipe as well as these mini Cheesy Cornbread muffins.
Simple Blueberry Cornbread is a sweet twist on classic cornbread, combining a cake mix and cornbread mix for a soft, moist texture. Bursting with juicy blueberries, it’s an easy recipe that adds a fresh, fruity pop to any meal!
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