Blueberry Breakfast Cornbread Cook's Illustrated

Wake up to the irresistible aroma of Blueberry Breakfast Cornbread from Cook’s Illustrated—a delightful twist on the classic comfort bake. This golden, tender cornbread combines the rustic charm of yellow cornmeal with the subtle tang of Greek yogurt, bringing a moist and crumbly texture that’s perfect for mornings. Juicy bursts of fresh blueberries add a sweet-tart surprise to every bite, making it a standout at any breakfast or brunch table. With just 15 minutes of prep time and a simple one-bowl technique, this recipe is both quick and easy to whip up. Whether served warm with a dollop of butter or drizzled in honey, this blueberry cornbread will quickly earn its spot as a family favorite. Perfect for eight servings, it’s the ultimate balance of hearty and sweet to brighten your day!

Nutriscore Rating: 57/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 8

Ingredients

• 1 cup Yellow cornmeal
• 1 cup All-purpose flour
• 0.5 cup Granulated sugar
• 1 tablespoon Baking powder
• 0.25 teaspoon Baking soda
• 0.5 teaspoon Salt
• 1 cup Whole milk
• 0.5 cup Plain Greek yogurt
• 2 Large eggs
• 6 tablespoons Unsalted butter (melted and cooled)
• 1 cup Fresh blueberries
• 1 teaspoon Vegetable oil (for greasing pan)

Directions

Step 1

Preheat your oven to 400°F (204°C). Lightly grease an 8x8-inch square baking dish with vegetable oil and set aside.

Step 2

In a large mixing bowl, combine the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk these dry ingredients together until evenly distributed.

Step 3

In a medium bowl, whisk together the milk, Greek yogurt, and eggs until well combined. Slowly pour in the melted butter while whisking to prevent curdling.

Step 4

Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a rubber spatula or wooden spoon until just combined. Be careful not to overmix; the batter should look slightly lumpy.

Step 5

Fold in the fresh blueberries, being careful to distribute them evenly without crushing them.

Step 6

Pour the batter into the prepared baking dish and spread it out into an even layer using a spatula.

Step 7

Bake in the preheated oven for 25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Step 8

Allow the cornbread to cool in the dish for at least 10 minutes before slicing and serving. Serve warm or at room temperature, with a pat of butter or a drizzle of honey if desired.

Nutrition Facts

Serving size	(1092.2g)

Amount per serving	% Daily Value*
Calories	2508.1

Total Fat 102.2g	0%
Saturated Fat 55.1g	0%
Polyunsaturated Fat 0.4g
Cholesterol 602.2mg	0%
Sodium 3135.5mg	0%
Total Carbohydrate 356.1g	0%
Dietary Fiber 17.8g	0%
Total Sugars 132.3g
Protein 57.0g	0%

Vitamin D 187.4IU	0%
Calcium 543.6mg	0%
Iron 12.1mg	0%
Potassium 1150.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.8%

Protein: 8.9%

Carbs: 55.4%