Imagine a warm, golden slice of cornbread that bursts with juicy blueberries and a delightful crunchy streusel topping - this isn't just any ordinary bread, it's a culinary experience that bridges rustic American tradition with gourmet sophistication. Whether you're looking to impress brunch guests or craving a comforting side dish that steals the show, this Blueberry Cornbread with Cornmeal Streusel is about to become your new obsession.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 cup fresh blueberries
- 1/4 cup brown sugar (for streusel)
- 1/4 cup butter, melted (for streusel)
- 1/2 cup cornmeal (for streusel)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9-inch square baking pan or cast-iron skillet with butter or cooking spray.
- In a large mixing bowl, whisk together cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- In a separate medium bowl, beat the eggs, then add milk and vegetable oil. Whisk these wet ingredients until thoroughly blended.
- Pour the wet ingredients into the dry ingredients. Gently mix with a spatula until just combined. Be careful not to overmix; some small lumps are okay.
- Carefully fold in the fresh blueberries, distributing them evenly throughout the batter.
- For the cornmeal streusel, combine brown sugar, melted butter, and cornmeal in a small bowl. Mix until it forms a crumbly texture.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula.
- Sprinkle the cornmeal streusel evenly over the top of the batter.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from the oven and let cool in the pan for 10-15 minutes before slicing.
- Serve warm, optionally with butter or honey, and enjoy your blueberry cornbread.
Tips
- Use fresh, plump blueberries for the best flavor and texture. If using frozen berries, do not thaw them first to prevent color bleeding.
- Be careful not to overmix the batter - this can lead to tough, dense cornbread. Mix just until the ingredients are combined.
- For extra moisture, you can substitute buttermilk for regular milk, which adds a subtle tangy flavor.
- Check doneness with the toothpick method: it should come out clean with just a few moist crumbs.
- Let the cornbread cool slightly before cutting to help it set and make slicing easier.
- Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 6g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 55mg
