It’s not a barbecue without cornbread—especially when it’s studded with juicy blueberries. This Skillet Blueberry Cornbread is light and fluffy, flavored with maple and finished with crisp, caramelized edges. It comes together in one bowl in minutes and includes simple swaps for a dairy-free version.
Things have been a little quiet here while I took some much-needed time off. My son graduated high school in May, we packed up the house we’ve lived in for almost 20 years, and we’re currently in temporary housing as we prepare for our permanent move. Half of my kitchen is still boxed up, so I’ve been a bit disorganized and working to find a routine again.
After a brief trip last week I returned refreshed and ready to bake. I made this Skillet Blueberry Cornbread and took the first photos since the move. It felt great to get back to the kitchen and enjoy one of my favorite cornbread recipes.
I often make my classic skillet cornbread, but when blueberries are in season I add them to nearly everything. Blueberries and cornmeal are a natural pairing—the sweet-tart berries brighten the tender cornbread crumb.
Why you’ll love this recipe
- Soft, tender crumb with juicy bursts of blueberry and the warm sweetness of maple.
- Easy one-bowl method with just a handful of pantry staples; can be made dairy-free with simple swaps.
- Bakes quickly—about 20–25 minutes—and develops crispy, caramelized edges when made in a skillet.
- Versatile: serve it as a side with savory dishes, or enjoy it for breakfast, brunch, or an afternoon snack.
Recipe ingredients
Only a few common ingredients are needed, and many can be substituted to suit dietary preferences.
Ingredient notes
- Flour. Use all-purpose flour, or swap equal amounts of whole wheat, whole wheat white, or spelt for more fiber. To make the recipe gluten-free, use a 1:1 gluten-free flour blend.
- Cornmeal. Medium grind was used here; using coarse cornmeal gives a heartier, chewier texture.
- Buttermilk. If you don’t have buttermilk, make a quick substitute by adding 1 tablespoon lemon juice to 1 cup regular or dairy-free milk and letting it sit 5–10 minutes until slightly thickened.
- Butter. Swap with your preferred oil for a dairy-free version.
- Maple syrup. Offers a subtle, warm sweetness; substitute honey or granulated sugar if you prefer.
- Blueberries. Fresh or frozen both work. If using frozen, thaw and blot dry to avoid excess moisture in the batter.
How to make this recipe
This skillet blueberry cornbread is quick and straightforward. The batter comes together in about 10 minutes in one bowl, and baking takes roughly 20–25 minutes. If you don’t have a cast iron skillet, you can use a greased 8×8″ baking dish or an 8–9″ cake pan—begin checking for doneness at 20 minutes.
Pro tip: Make a quick buttermilk by adding 1 tablespoon lemon juice or vinegar to 1 cup milk (dairy or dairy-free) and letting it sit 5–10 minutes.
See the instructions below for the full method.
- Preheat the oven to 400°F (200°C). Grease an oven-safe skillet (8–9″ works well) or an 8×8″ baking dish with melted butter or oil and set aside.
- In a large bowl, whisk the melted butter with the maple syrup until combined. Add the egg and the buttermilk and whisk until smooth.
- To the wet mixture, add 1 cup of the flour and the cornmeal. Sprinkle the baking powder, baking soda, and salt over the top and whisk gently until just combined—do not overmix.
- Toss the blueberries with the remaining tablespoon of flour (this helps prevent them from sinking) and fold them into the batter gently.
- Pour the batter into the prepared skillet or pan and spread it evenly.
- Bake on the middle rack of the oven for 20–25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Cool for 15–20 minutes before slicing. Serve warm.
FAQs
What if I don’t have a cast iron skillet? Use a greased 8×8″ baking dish or an 8–9″ cake pan. Baking time may vary slightly, so check for doneness at 20 minutes.
How do I know when cornbread is done? The top should be golden and slightly puffed. A toothpick inserted in the center should come out clean.
Should I let cornbread cool before removing it from the pan? Yes. Let it cool for 15–20 minutes so it firms up and is easier to slice without breaking.
Do I need to refrigerate cornbread? No—store wrapped tightly or in an airtight container at room temperature for up to three days. You can also freeze slices for longer storage.
Recipe notes
- Make quick buttermilk by combining 1 tablespoon lemon juice or vinegar with 1 cup milk and letting it sit 5–10 minutes. Dairy-free milks work well.
- If substituting pans, reduce baking time for shallower pans and begin checking at 20 minutes.
- Maple syrup may be replaced with honey or granulated sugar if preferred.
- Blueberry cornbread keeps well at room temperature for 3–5 days in an airtight container, or freeze for up to 3 months.
More cornbread recipes you’ll love
- Brown butter skillet cornbread
- Honey cornbread muffins
- Cornbread waffles
Did you try this recipe? If so, leave a review below and tag @flavorthemoments on social media so I can see your version.
Skillet Blueberry Cornbread
Servings: 8 • Prep: 10 mins • Cook: 25 mins • Total: 35 mins
Soft and fluffy with juicy blueberries and crisp edges, this skillet cornbread is made in one bowl and includes a dairy-free option.
Equipment
- 8–9″ oven-safe skillet or 8×8″ baking dish
Ingredients
- 1/3 cup unsalted butter, melted and cooled slightly (or oil for dairy-free)
- 1/4 cup pure maple syrup (or honey or granulated sugar)
- 1 large egg
- 1 cup buttermilk (or 1 cup dairy-free milk + 1 tbsp lemon juice)
- 1 cup plus 1 tablespoon all-purpose flour, divided
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup blueberries (fresh or thawed and blotted dry)
Instructions
- Preheat oven to 400°F. Grease the skillet or baking dish with butter or oil.
- Whisk melted butter with maple syrup. Add the egg and buttermilk; whisk until smooth.
- Add 1 cup flour and the cornmeal. Sprinkle baking powder, baking soda, and salt; whisk until just combined.
- Toss blueberries with the remaining 1 tablespoon flour and fold gently into the batter.
- Pour batter into prepared pan and spread evenly. Bake 20–25 minutes, until golden and a toothpick comes out clean.
- Cool 15–20 minutes before slicing. Serve warm.
Notes
- Use a greased 8×8″ pan if you don’t have a skillet—check after 20 minutes for doneness.
- Quick buttermilk: 1 tbsp lemon juice or vinegar + 1 cup milk; let sit 5–10 minutes.
- Store at room temperature in an airtight container for 3–5 days or freeze for up to 3 months.
Nutrition (per serving)
Serving: 1 slice • Calories: 267 kcal • Carbohydrates: 38 g • Protein: 6 g • Fat: 11 g • Saturated Fat: 6 g • Fiber: 3 g • Sugar: 10 g
This recipe was originally published in May 2016. The post has been updated with additional information, step-by-step photos, and refreshed images.