Blueberry Cornbread with Honey Lemon Glaze
This blueberry cornbread recipe is perfectly balanced with rich and buttery corn flavor and jammy pockets of blueberry, all tied together with a bright honey lemon glaze!
This bright twist on a traditional cornbread recipe is perfect for breakfast and brunch, and just as easy as my moist Jiffy cornbread recipe! If you're looking for more items to add to your brunch spread, try my fluffy blueberry pancakes and these brioche cinnamon rolls!
Recipe Overview: Blueberry Cornbread with Honey Lemon Glaze
✅ Recipe Name: Blueberry Cornbread with Honey Lemon Glaze
🕒 Ready In: 50 minutes
👪 Serves: 16
🍽 Calories: 243 calories per slice (estimated)
🥣 Main Ingredients: cornmeal, flour, blueberry compote (or preserves), lemon, honey, sour cream, eggs
👌 Difficulty: Easy - mix, swirl, and bake!
SUMMARIZE AND SAVE THIS CONTENT ON
Why You'll Love This Cornbread Recipe
- It's easy! This recipe uses one bowl, so you just mix everything together, swirl in the blueberry compote, and bake! Plus, you can use blueberry preserves if you want to skip making a compote.
- It's a light twist on a classic cornbread recipe that makes it perfect for an afternoon snack with tea or a breakfast treat!
Jump to:
Key Ingredients
Cornmeal. It's ground to a finer texture than grits, giving the cornbread a less gritty texture and allowing it to cook faster.
All-purpose flour. Lightens the texture of the cornbread so it's not too dense.
Easy blueberry compote. Has a more intense flavor than raw blueberries and a more desirable, jammy texture. If you're short on time, you can use blueberry preserves. Stay away from jams and jellies as they have a lot more sugar and do not incorporate as well in a batter.
Sour cream. Be sure to use full-fat sour cream, as it contributes most of the fat in this easy cornbread recipe and prevents it from being dry.
Butter & Oil. Butter adds richness while tenderizing the crumb, and oil helps to make the cornbread softer.
Lemon. Both the zest and the juice are used in the honey lemon glaze for true lemon flavor and a little tartness without needing any artificial extracts.
How to Make Blueberry Cornbread with Honey Lemon Glaze
- Step 1: Mix all the dry ingredients together in the mixing bowl until evenly dispersed.
- Step 2: Add all the wet ingredients and mix again just until there are no more dry spots or lumps.
- Step 3: Layer the cornbread batter in a skillet with dollops of the blueberry compote, then swirl and bake.
- Step 4:Top your blueberry cornbread with the honey lemon glaze and enjoy warm!
FAQs
Absolutely! This recipe will make 10-14 standard-sized blueberry cornbread muffins. Fill each muffin only two-thirds of the way and bake at 375°F until the dome springs back when pressed lightly.
No, for a more intense blueberry flavor, make a homemade blueberry compote or use blueberry preserves. It will make the blueberry pockets more jammy as opposed to soggy if you had used raw blueberries.
Stone-ground cornmeal doesn't have a gritty texture once baked, and has a robust corn flavor, so it's the best choice for blueberry cornbread since this is a sweet cornbread recipe.
Check the expiration date on your cornmeal. As cornmeal ages, the flavor reduces, so if your cornbread only has a faint corn flavor, that's likely why. To avoid this, avoid getting large bags of cornmeal if you don't cook with it often!
Tips for the Best Cornbread
- Mix only until combined. I recommend this for nearly all my cake and cupcake recipes. Overmixing will cause the cornbread to be dense and tough.
- Use full-fat options. Fat is crucial to a moist cornbread and also contributes to a fuller flavor, so don't skimp!
- Measure by weight, preferably grams. Cornbread recipes are especially sensitive to too much flour, and you can end up with a tough and dry cornbread. Grams is the most precise unit of measurement. If you insist on using measuring, make sure you spoon the flour into the measuring cups first, then level with a straight edge.
More Blueberry Recipes You'll Love!
Tried this recipe? Please leave a comment with a star rating. I love hearing your feedback, and it greatly helps me improve recipes for you!
Ingredients
Equipment
Method
- Preheat oven to 350°F.
- Add all the dry ingredients to a mixing bowl and stir to evenly disperse everything.180 grams all-purpose flour, 135 grams yellow cornmeal, 135 grams granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Add the sour cream, egg, melted butter, and oil. Mix again just until there are no more lumps or dry spots.285 grams sour cream, 1 large egg, 85 grams unsalted butter, 3 TABLEspoons neutral-flavored oil
- Transfer half of the batter to a 10-inch cast-iron skillet or other baking dish. The batter will be thick, so spread it out as needed to cover the bottom of the pan.
- Add half of the blueberry compote (or preserves if using) in small dollops scattered on top of the cornbread batter.140 grams homemade blueberry compote
- Add the remaining cornbread batter (since the batter is thick, you should do this in several small scoops or dollops on top), then use a knife to swirl the pockets of blueberry compote throughout the batter.
- Bake on the middle rack for 32-40 minutes or until the center springs back when pressed lightly.
- While the cornbread bakes, make the honey lemon glaze. Add the zest of the lemon, lemon juice, honey, and melted butter to a small bowl and stir until evenly combined.2 TABLEspoons honey, 1 large lemon, zest only, 1½ teaspoons lemon juice, 2 TABLEspoons unsalted butter
- Spoon the honey lemon glaze over the cornbread while it's hot and enjoy warm!
Nutrition
Notes
- Unless otherwise stated, all ingredients should be at room temperature.
- Use a kitchen scale. It's more precise. If you insist on measuring by volume, make sure you spoon the flour into the measuring cups, then level to avoid packing.
- Avoid just folding in raw blueberries! They are not as flavorful and leave behind soggy pockets of fruit. A homemade blueberry compote needs 2 ingredients and 10 minutes max. If you're short on time, just use blueberry preserves; my favorite brands are Bonne Maman and Stonewall Kitchen.
- You can also make muffins! Fill each muffin only two-thirds of the way and bake at 375°F until the dome springs back when pressed lightly.
