Blueberry Cornmeal Bread
Sweet mini cornmeal loaves are packed with fresh blueberries and vanilla for a perfect summer combination! This Blueberry Cornmeal Bread will be a fast favorite!
Do you want to know what the most strangely fantastic flavor combo is? Blueberries and corn. I know, weird. Right?
It is one of those super strange combos that do not come to mind when you think about perfect flavors. I mean, blueberries and corn doesn’t roll off the tongue the way peanut butter and jelly or mac and cheese does, right?
The first time I had the two together it was a grilled corn salsa. Charred sweet corn was paired with blueberries and a little lemon. It was oddly addictive! Since then, I have borrowed those flavors in lots of different dishes including this Blueberry Cornmeal Bread.
This bread is loosely based on my recipes for Chocolate Chip Cookie Bread and Strawberry Lemonade Bread. It is moist and packed with flavor like the other recipes, but there is something about sweet berries paired with the hearty flavor of cornmeal that really makes the flavor pop.
Normally, I wouldn’t advocate turning on your oven when it is a zillion degrees out, but for this cornmeal bread I will make an exception. This will make for a fun breakfast or a super delicious snack, so grab your berries and get to baking!
Ingredients for Blueberry Cornmeal Bread
This recipe is essentially a blueberry cornmeal cake, but in loaf form. Here’s what you’ll need to make it:
- Gluten-free Bisquick
- Yellow cornmeal
- Baking powder
- Salt
- Vanilla instant pudding mix
- Brown sugar
- Vanilla extract
- Oil (vegetable or canola)
- Buttermilk
- Eggs
- Blueberries
- Cornstarch
How to Make Blueberry Cornmeal Bread
This sweet blueberry cornbread creation is easy to make. Here are the basic steps to make this recipe:
- In a large bowl, whisk together the dry ingredients.
- Add the wet ingredients to the bowl and stir to combine.
- Toss the blueberries in a little cornstarch, then gently fold into the batter.
- Divide the batter between eight mini loaf tins.
- Bake until set in the center and a toothpick comes out clean.
Can I Substitute the Instant Vanilla Pudding Mix?
No, I’ve only made the mini blueberry cornmeal cake loaves as written. To my knowledge, the instant pudding mix cannot be substituted.
Can I Use Frozen Blueberries?
Most likely, yes. However, using frozen berries will increase the bake time.
Tips for Making Blueberry Cornmeal Bread
- I used gluten-free Bisquick, but you’re welcome to use regular Bisquick if you don’t follow a gluten-free diet.
- Note that you must use yellow cornmeal for this recipe, not polenta or something similar.
- Add the instant pudding mix to the batter like a dry ingredient. Do NOT make the pudding according to the instructions on the box!
More Easy Quick Bread Recipes:
- Bisquick Banana Bread
- Keto Lemon Raspberry Bread
- Strawberry Shortcake Bread
- Dark Chocolate Espresso Bread
- White Chocolate Orange Bread
Get the Recipe: Blueberry Cornmeal Bread
Ingredients
- 1 cup Gluten-Free Bisquick
- 1/2 cup yellow cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 package vanilla instant pudding mix, 3.4 ounce
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 3/4 cup oil
- 1 1/2 cups buttermilk
- 2 eggs, beaten
- 1 1/4 cups blueberries
- 1 teaspoon cornstarch
Instructions
- Preheat oven to 350ºF.
- In a large bowl, combine the flour, cornmeal, sugar, pudding mix, baking powder and salt.
- Add the milk, oil, and eggs and mix until well combined.
- Add the blueberries and cornstarch to a small bowl and toss to coat.
- Add blueberries to the batter and lightly fold them in.
- Grease an 8-count mini loaf pan (or muffin tin) and fill 3/4 full with batter.
- Bake for 20-25 minutes, or until a toothpick comes out clean.
Yes!! I wasn’t so sure the first time I had corn and blueberries together in a baked good but it was great! This reminds me that I have an old recipe for a waffle with these flavors that I need to reshoot. I love that this bread has pudding mix in it – what a great idea!
I spotted this earlier on Instagram and had to come see it! The idea of blueberries and corn is genius. Your photos are gorgeous, as always!
I love blueberries and corn, Annie, and these little loaves look perfect! And I love those pewter plates!
I am in love with these little loaves! I’ve been on a “cornbread” kick lately. I would have never thought to add blueberries but it sounds wonderful!
This sounds seriously tasty! I’ve got to make them soon!
Blueberry cornmeal is the way to go! This bread looks fabulous 🙂
Now I have got to try this combination! It sounds delicious, can’t believe I’ve never tried it before. Great little brunch treat.
These are absolutely gorgeous girl! Totally love the idea of salty cornbread with this sweet tart blueberries! YUM!
Blueberries in corn salsa?! It sounds strangely amazing! I love these adorable little loaves!
Corn and blueberries are a unique combination! Well, with the way you rave about it I just may have to try it =)
Blueberry and corn is not weird at all!!! it’s brilliant and looks delicious!!! I love cornbread!!!
Oooh, I’ve never put blueberries in cornbread before but you’re right, it IS such a fantastic combination! Definitely trying that soon, it looks great!
I’m such a huge fan of cornbreads and sweetness. I’ve never thought to put blueberries on top though! Such a great idea, Annie! … and so pretty too! Pinned!
I love this combo! Blueberries and corn do pair so well!
Now you’ve got me craving blueberries and corn! These little loaves are so cute, and I love that you added vanilla pudding mix to the batter!
These look great! I’ve always liked cornbread with strawberry jam. Blueberries sound delicious!
Strawberry jam and cornbread?! YUM! I think you will really love this Jennifer!
Totally digging this blueberry and vanilla spiced cornbread! I meal cornbread is hard to turn down and you just stepped up the game big time!
Thanks girl!! I love this bread!