We have found a new way to serve the little purple pops of flavor that you love so much! (Yes, we know the berry name, but we love this description so much more!) The Blueberry Cornbread Bake is a new take on an old friend you already know a little something about. The moist, buttery cornbread sets the standard on top of the tender, sweet, and plump fresh blueberries that are loaded with the perfect cinnamon-y zest. You are going to love the new combination of flavors in this Blueberry Cornbread Bake. It truly will make you rethink the role cornbread plays in your life from now on. Let’s get to baking!
Ingredients
For the blueberries:
- 4 cups fresh blueberries
- 1 cup plus 2 tablespoons granulated sugar
- 1 tablespoon quick-cooking tapioca
- 2 teaspoons lemon zest, grated
- 1 teaspoon ground cinnamon
- ground nutmeg, to taste
For the topping:
- 1/2 cup butter, softened, divided
- 1 cup confectioners’ sugar
- 1 large egg, room temperature
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 2 tablespoons maple syrup
Directions
Step 1 –Grease a 7×11-inch baking dish.
Step 2 –In a large bowl, add the fresh blueberries, the granulated sugar, the tapioca, the lemon zest, the cinnamon, and the nutmeg. Stir to combine and then let stand for about 15 minutes.
Step 3 –While the blueberry mixture is standing, preheat the oven to 375 degrees F.
Step 4 –Transfer the blueberry mixture to the bottom of the prepared baking dish. Set it aside.
Step 5 –In a large bowl with a hand mixer, add 1/4 cup of the butter and the confectioners’ sugar and beat well.
Step 6 –Add the egg to the butter mixture and beat well.
Step 7 –In a medium bowl, add the flour, the cornmeal, the baking powder, the baking soda, and the salt and whisk to combine.
Step 8 –Add the flour mixture alternately with the buttermilk to the butter mixture and beat until just combined.
Step 9 –Evenly pour the batter over the blueberry mixture.
Step 10 –Bake, uncovered, until a toothpick inserted into the center comes out clean, about 35-40 minutes.
Step 11 –Preheat the broiler to medium heat.
Step 12 –In a small saucepan over low heat, add the remaining butter to melt and then transfer from the stovetop to a wire rack.
Step 13 –Add the maple syrup to the melted butter and stir to combine.
Step 14 –With a pastry brush, add the syrup mixture to the top of the cornbread bake.
Step 15 –Transfer the cornbread bake to the broiler and broil until bubbly, about 1-2 minutes.
Step 16 –Transfer the cornbread bake from the broiler to a wire rack, plate, and serve warm.
