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Savoury Blueberry Cornbread
Entrees

Savoury Blueberry Cornbread

Yields:
1 x 10” cake

Ingredients

  • 1 cup (150 g) B.C blueberries, fresh or frozen
  • 1 tsp (5 ml) All purpose unbleached flour
     
  • 1 cup (165 g) Corn meal, medium grind
  • 1 cup (130 g) All purpose unbleached flour
  • 1 tbsp (15 ml) Baking powder
  • ½ tsp (5 ml) Salt
  • 1 tsp (10 ml) Paprika, mild or hot
  • 1 tsp (10 ml) Fresh rosemary, finely minced or ½ tsp dry
  • ½ tsp (5 ml) Garlic powder
  • ½ tsp (2.5 ml) Black pepper
     
  • ½ cup (125 g) Butter, softened
  • 3 tbsp (30 g) Sugar
  • 3 Large eggs, room temperature
     
  • 1 cup (240 ml) Buttermilk
  • 3 tbsp (25 g) Parmesan cheese, dry & finely-grated
     
  • 1 tbsp (15 ml) Butter
  • 1 tsp (5 ml) Grape seed oil

 

Directions

  1. In a bowl toss 1 tsp of flour with blueberries to coat and set aside.
  2. Light one side of the barbecue and pre-heat to 350°F/175°C. Using the indirect grilling method, heat a dry cast iron pan on the unlit side of the grill.
  3. In a small bowl combine the all the dry ingredients and set aside.
  4. In a large bowl, cream the butter and sugar until fluffy, add the eggs one at a time and mix well.
  5. Fold in the buttermilk and cornmeal mixture alternately in three intervals until blended. Fold in the floured blueberries and Parmesan cheese.
  6. Warm the butter and oil in the hot pan until sizzling. (Be careful of the hot handle.) Pour cornbread mixture in the hot, buttered pan and spread evenly.
  7. Leaving pan on side of barbecue that is unlit, then close the lid and bake for 35-40 minutes until a toothpick inserted in the centre comes out clean.
  8. Alternatively, bake in middle rack of pre-heated 350°F/175°C oven in  buttered cast iron pan or a loaf pan for 35 - 40 mins.

 

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