Blueberry Honey Cornbread #SummerDessertWeek

This post and recipe was created for #SummerDessertWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.

For today’s #SummerDessertWeek recipe I made sweet Blueberry Honey Cornbread. This ultra moist cornbread in chock full of plump blueberries and drizzled with honey before baking into thick squares. This homemade cornbread is perfect for a side dish or dessert with any summer meal!

It’s #SummerDessertWeek and I’ve teamed up with 25 amazing bloggers and 6 wonderful brands to bring you more than 70 summer dessert recipes and 6 awesome prizes!
Scroll down to see today’s recipes.

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Ingredients:

2 cups Rainier blueberries
2 eggs, beaten
1/2 cup brown sugar
1 cup cornmeal
1 cup flour
1 1/4 cup buttermilk
1/2 cup canola oil
1/3 cup Greek yogurt {I used honey vanilla}
1/2 tsp salt
1 tbsp baking powder
2 tbsp honey

Directions:

Preheat oven to 350 degrees.
Spray an 8X8 baking dish.
In a large bowl add flour, brown sugar, cornmeal, baking powder, and salt. Mix well.
In another large bowl add eggs,buttermilk, oil, and yogurt.
Whisk together until smooth.
Pour the dry ingredients into the wet ingredients and whisk well.
Add half the blueberries and gently fold in the batter.
Pour into the baking dish.
Sprinkle on the remaining berries.
Drizzle honey over the top of the batter.
Bake for 35 minutes or until cooked through.
Cut into squares and serve warm with honey butter.

I love fresh blueberries in the summer and Rainier organic berries are my favorite!

In a large bowl add flour, brown sugar, cornmeal, baking powder, and salt. Mix well.

In another large bowl add eggs,buttermilk, oil, and yogurt.

Whisk together until smooth.

I like to use Greek yogurt when I bake breads. Yogurt, along with buttermilk, gives you a delicious flavor and ultra moist cornbread. I used honey vanilla flavor but any yogurt flavor would work!

Pour the dry ingredients into the wet ingredients.

Whisk well.

Now time to add the blueberries!

Add half the blueberries and gently fold in the batter.
Pour into a greased baking dish then sprinkle on the remaining berries.

Sprinkle on the remaining berries then it’s time for honey!

Drizzle honey over the top of the batter.

Bake for 35 minutes or until cooked through.

Sometimes the center needs a few extra minutes so be sure to check it.
Cover with aluminum foil if it gets too brown.

Cut into squares and serve warm on it’s own or with honey butter.

It’s delicious as a side or as a dessert! Heck, we even eat it for breakfast!

Hope you’ve had fun all week long checking out the delicious #SummerDessertWeek recipes.
Be sure to enter the giveaway here.
SummerDessertWeek LOGO

Check out the amazing #SummerDessertWeek recipes from our bloggers today!

Ice Cream Recipes:

No Churn Trix Ice Cream from Big Bear’s Wife
Mango Blueberry Popsicles from Daily Dish Recipes

Pies of Summer:

Key Lime Pie from The Java Cupcake Blog

Sweet Summertime Cakes:

Chocolate Coconut Cream Cake from Food Hunter’s Guide to Cuisine

No Bake Treats:

No Bake Peaches and Cream Cheesecake from Miss in the Kitchen
No Bake Berry Icebox Cake from A Blender Mom

Baked Desserts:

Blueberry Cornbread from For the Love of Food
Snickerdoodles from Jen Around the World
Butter Cookies from Bowl Me Over
Reese’s Puffs Toffee from The Spiffy Cookie
Cherry Pie Bars from Southern From Scratch
Mississippi Mud Cookies from Fake Ginger
Blueberry Cardamom Hand Pies from My Baking Heart
Summer Berry Dessert Bruschetta from Cooking In Stilettos
S’mores Crepes from For the Love of Food

Disclaimer: These posts and recipes are part of the week long event, #SummerDessertWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals, Rainier Fruit, OXO, Adam’s Extract, Land O’Lakes and General Mills Cereal! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.