Homemade Blueberry Cornbread Recipe (Moist, Easy, and Buttery!)

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This easy blueberry cornbread recipe is in a league of its own. It’s incredibly moist, tender, and packed with fresh blueberries and jammy swirls of blueberry preserves baked right in. Baked in an 8×8 pan (no cast iron skillet needed!) for thick, plush slices, then finished with a homemade blueberry butter that melts straight into every bite.

sliced blueberry cornbread with blueberry butter smeared on top.

Bursting Blueberry Cornbread 🫐

Alright, traditional cornbread on its own? Always a classic. But when you fold in sweet blueberries and swirl in rich blueberry preserves… oh, now it’s doing something.

Juicy blueberries and ribbons of blueberry preserves melt right into that soft, buttery cornbread base. It bakes up thick with lightly golden edges and a plush, melt-in-your-mouth center that stays moist for days (if it even lasts that long)

Serve it with dinner, bring it to brunch, or honestly just grab a piece straight from the pan – it’s just that good.

Why This Is The Best Blueberry Cornbread Recipe On The Internet

Loaded with Blueberries in Every Bite (No Sinking!) This isn’t one of those cornbreads where you’re searching for the blueberries… they’re everywhere. We coat the blueberries in flour and use a thick, sturdy batter to keep the blueberries evenly dispersed throughout the cornbread instead of letting them sink to the bottom.
Three words: Homemade Blueberry Honey Butter! Three ingredients, whipped together, and spread over a warm slice so it melts right in. It seeps into every little crevice, adding an extra hit of sweet, buttery goodness that ties the whole thing together.
Perfectly tender (NEVER DRY!): I can’t stand dry, crumbly cornbread, and this one is anything but. This cornbread is plush with thick center that stays moist for days. Adding buttermilk, sour cream, and a little melted butter makes this blueberry cornbread soft as ever!
Comes out perfectly every time! I tested this buttermilk blueberry cornbread multiple times to get the perfect balance of a soft, tender crumb with enough structure to hold all those juicy blueberries without sinking.

👉 If you love this moist blueberry cornbread, make my jiffy cornbread with creamed corn or grandma’s buttermilk cornbread next !

Let’s Talk Ingredients

(full list of ingredients can be found in the recipe card at the bottom of this post)

Fine ground yellow cornmeal, I repeat, make sure it’s fine ground – this gives you that classic cornbread flavor without a gritty texture.
Fresh Blueberries – please please please make sure to buy sweet blueberries! If your blueberries aren’t sweet, the flavor will be lacking, even after baked. You can use frozen blueberries, just don’t thaw before baking.
Whole fat buttermilk is going to give this cornbread a wonderful texture and flavor. It adds moisture, tenderness, and a slight tang that balances the sweetness. Save leftovers and make my buttermilk biscuits or honey butter cornbread next.
Blueberry Preserves – my favorite part of this sweet blueberry cornbread is the blueberry swirl that the blueberry preserves creates! It makes the texture of the cornbread moist while also adding more fruity blueberry flavor!
Melted butter adds richness and helps create that soft, tender crumb.

How To Make Blueberry Cornbread

These step-by-step photos are here to guide you through the process. If you’re ready to get started, scroll down or tap “Jump to Recipe” for the full recipe with measurements and detailed instructions.

dry ingredients whisked together in a bowl with blueberries tossed in.

Step 1: Add dry ingredients to a medium bowl – all purpose flour, cornmeal, leaveners, salt, and nutmeg. Whisk together and add blueberries – toss to coat.

blueberry cornbread batter with blueberry preserves dolloped and swirled into the batter.

Step 2: Mix together the wet ingredients in a separate large bowl – sugar, brown sugar, eggs, buttermilk, sour cream, and oil. Mix for about 1 minute, until light and fluffy, then use a rubber spatula to fold in the dry ingredients until a thick batter forms (The batter is intentionally thick, which keeps the blueberries from sinking) Mix in melted butter then dollop blueberry preserves into the batter and gently fold until you can see visible swirls (don’t mix too much, just until it’s swirled into the batter)

cornbread batter in a square baking dish with cubed butter and sprinkled sugar on top.

Step 3: Line an 8×8 baking pan with parchment paper with about 2 inches of overhang (this helps to remove the cornbread from the pan easily after baking). Sprinkle a little sugar and a few extra blueberries on top of the cornbread and bake on the middle rack in the oven for 60-70 minutes.

blueberry butter on top of a slice of blueberry cornbread with fresh blueberries and flakey salt on top.

Step 4: Make the blueberry butter by whipping butter in a small bowl for about 2 minutes, then adding in the blueberry preserves and a touch of honey. Serve alongside the blueberry cornbread.

Baking Tips

This cornbread bakes up thick and tall. For thinner slices, use a 9×9 pan or 10-inch skillet and reduce bake time.
Don’t overmix once you add the preserves, you want swirls, not fully blended batter.
Line your pan with parchment paper for easy removal (and less stress). This makes it easier to remove from the pan as well as prevents any overflow.
If the top starts browning too quickly, tint with a piece of aluminum foil.

sliced blueberry cornbread stacked on top of each other with fresh blueberries on top.

Recipe FAQs

Can I use frozen blueberries in cornbread?

Yes! Use them straight from frozen, don’t thaw or they’ll bleed into the batter.

Why is my cornbread dry?

Overbaking or adding too much flour/cornmeal can make your cornbread dry and crumbly. Measure your ingredients properly and start checking for doneness 5 minutes before the recipe say it’ll be done to prevent overbaking.

Is blueberry cornbread sweet or savory?

This version leans lightly sweet with balanced flavor from the cornmeal and buttermilk.

Can I make this in a cast iron skillet?

Absolutely. Use a 10-inch skillet and reduce the bake time slightly for best results.