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!

Two mini blueberry cornmeal bread loaves on a gray plate.


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!

Two mini blueberry cornmeal bread loaves on a gray plate.

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

Overhead view of mini blueberry cornmeal cake loaves on gray plates.

How to Make Blueberry Cornmeal Bread

This sweet blueberry cornbread creation is easy to make. Here are the basic steps to make this recipe: 

  1. In a large bowl, whisk together the dry ingredients. 
  2. Add the wet ingredients to the bowl and stir to combine. 
  3. Toss the blueberries in a little cornstarch, then gently fold into the batter. 
  4. Divide the batter between eight mini loaf tins. 
  5. 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. 

Mini blueberry cornmeal cake loaves on gray plates.

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: 

Blueberry Cornmeal Bread Sweet mini cornmeal loaves are packed with fresh blueberries and vanilla for a perfect Summer combination!

Get the Recipe: Blueberry Cornmeal Bread

This Blueberry Cornmeal Bread is packed with fresh blueberries and vanilla for a perfect summer flavor combination!
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  • 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


  • 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.


Loaf pan: I made this recipe in an 8-count mini loaf pan and it resulted in 8 perfect mini loaves. You can likely bake this recipe in a regular 9x5-inch loaf pan instead, but note that the bake time will be significantly increased.
Serving: 1 slice, Calories: 394kcal, Carbohydrates: 36g, Protein: 6g, Fat: 26g, Saturated Fat: 3g, Polyunsaturated Fat: 22g, Cholesterol: 50mg, Sodium: 608mg, Fiber: 2g, Sugar: 18g
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