Introduction

Blueberry Cornbread with Honey Butter is a delightful twist on the classic Southern favorite. Sweet bursts of blueberry compote swirl through a tender cornmeal batter, topped with a fluffy, honey-sweetened butter that melts perfectly on warm slices. It’s a comforting and vibrant treat ideal for breakfast or as a snack.

A close-up of a single slice of moist cake with two visible layers, the bottom layer is dark brown with a crumbly texture and the top layer is light greenish-yellow, soft and airy. On top of the slice, there is a thick, uneven spread of creamy white butter melting slightly onto the cake. Above the butter, golden honey is being drizzled from a honey dipper, forming a smooth stream. The slice rests on a simple white plate with a few crumbs nearby, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup frozen blueberries
¼ cup granulated sugar
1 pinch kosher salt (Diamond Crystal)
1 cup yellow cornmeal
1 cup all-purpose flour
1 cup granulated sugar
1 tbsp baking powder
2 tsp kosher salt (Diamond Crystal)
2 large eggs (room temperature)
1 cup whole milk
½ cup olive oil
¼ cup unsalted butter (melted)
8 tbsp unsalted butter
3 tbsp honey
¾ tsp kosher salt (Diamond Crystal)
½ tsp bourbon (optional)

Instructions

Step 1: Make the blueberry compote by adding the frozen blueberries, ¼ cup sugar, and a pinch of kosher salt to a small saucepan. Bring to a simmer, stirring occasionally, and cook for 5 minutes. Remove from heat and transfer to the freezer to cool for 5 minutes.
Step 2: Preheat the oven to 350°F and butter an 8-inch skillet. In a large bowl, whisk together cornmeal, flour, 1 cup sugar, baking powder, and 2 teaspoons kosher salt.
Step 3: In a separate bowl, whisk the eggs, milk, olive oil, and melted butter until well combined.
Step 4: Pour the wet ingredients into the dry ingredients and mix until just combined—do not overmix.
Step 5: Pour the batter into the prepared skillet. Spoon dollops of the cooled blueberry compote over the top. Using a butter knife, gently swirl the compote into the batter to create a marbled effect.
Step 6: Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 7: While the cornbread bakes, prepare the honey butter. In a medium bowl, beat the 8 tablespoons of unsalted butter, 3 tablespoons honey, ¾ teaspoon kosher salt, and optional ½ teaspoon bourbon on high speed until light and fluffy, about 1 to 2 minutes.
Step 8: Serve the warm or room temperature cornbread topped with a generous spread of honey butter.

Tips & Variations

Use fresh blueberries if available, just reduce cooking time for the compote slightly since fresh berries release juice faster.
For a dairy-free version, substitute milk and butter with almond milk and coconut oil.
Try adding a teaspoon of cinnamon or vanilla extract to the batter for extra warmth.
To make it more festive, add chopped pecans or walnuts to the batter for crunch.

Storage

Store leftover cornbread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Reheat by warming slices in a toaster oven or microwave until heated through. Add honey butter after reheating for the best flavor.

How to Serve

A white plate holds a slice of thick cake with a dense, crumbly texture, showing a dark, speckled inside and a light golden-brown top. It's drizzled with glossy golden honey that pools slightly on the plate and topped with small scoops of creamy white ice cream melting gently over the slice. Around the plate, fresh blueberries add a pop of blue color, resting on a white marbled surface. A woman's hand is pouring more honey from a wooden honey dipper onto the cake, adding shine and sweetness. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh blueberries instead of frozen?

Yes, fresh blueberries work well. Just reduce the compote simmering time slightly since fresh berries cook faster and release juice more quickly.

Is it necessary to swirl the blueberry compote into the batter?

Swirling the compote creates beautiful marbling and distributes blueberry flavor throughout the cornbread, but you can also spread it evenly on top or skip swirling for a more uniform texture.