If blueberry muffins and honey cornbread had a baby, this would be it. This Honey Blueberry Cornbread Loaf starts with a box of Krusteaz Honey Cornbread, but a few simple additions turn it into a buttery, moist, bakery-style loaf filled with juicy blueberries and finished with a sweet vanilla glaze.
I love a good boxed-mix upgrade because the hard part is already done for you. The cornbread mix gives us that slightly sweet, unmistakable corn flavor, while sour cream, butter and a little oil keep the loaf soft and tender. Vanilla bean syrup adds another layer of sweetness and warmth that makes this taste much more homemade than anything you’d expect from a box.
I used jumbo fresh blueberries, which create these gorgeous pockets of jammy blueberry throughout the loaf. I tossed mine in a little flour before folding them into the batter, which is supposed to help keep them suspended. As you can see, mine still had other plans lol. No complaints though because that jammy blueberry layer at the bottom was delicious.
This is the kind of loaf I’d make for a slow weekend breakfast, brunch with friends or when you want something sweet with your afternoon coffee. And because we’re starting with a boxed mix, it couldn’t be easier.
Why you’ll love this blueberry cornbread loaf
The texture is my favorite part. It’s tender and buttery like a breakfast loaf, but you still get that little bit of texture and flavor from the cornmeal. The blueberries add just enough tartness to balance all that honeyed sweetness.
And please don’t skip the glaze. The loaf itself is delicious, but that thin vanilla glaze soaking slightly into the top after the loaf has cooled is what takes it over the edge.
Honey Blueberry Cornbread Loaf Recipe
Prep time: 15 minutes
Bake time: 1 hour 15
Yield: 1 loaf, about 8 slices
Ingredients
- 1 (15-ounce) box Krusteaz Honey Cornbread & Muffin Mix
- 1 large egg
- 2/3 cup whole milk
- 1/3 cup oil
- 1/4 cup sour cream
- 2 tablespoons unsalted butter, melted and slightly cooled
- 2 tablespoons granulated sugar
- 1 tablespoon light brown sugar
- 1 tablespoon vanilla bean syrup
- 1 cup fresh jumbo blueberries
- 1 tablespoon all-purpose flour, for tossing with the blueberries
- Nonstick cooking spray or additional butter, for the pan
For the vanilla glaze:
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 to 2 tablespoons milk, plus more as needed
Directions
1. Prepare the oven and pan.
Preheat the oven to 325°F. Grease an 8 1/2-by-4 1/2-inch loaf pan with nonstick cooking spray or butter. For easy removal, line the pan with parchment paper, leaving a little overhang on the two long sides.
2. Prepare the blueberries.
Add the blueberries to a small bowl and gently toss with 1 tablespoon flour until lightly coated. Shake off any excess flour and set aside. This helps prevent the berries from sinking to the bottom of the loaf as it bakes.
3. Make the batter.
In a large bowl, whisk together the egg, milk, sour cream, melted butter, oil, granulated sugar, brown sugar and vanilla bean syrup until smooth and well combined.
Add the cornbread mix and stir just until no dry streaks remain. Be careful not to overmix; a few small lumps are perfectly fine.
4. Add the blueberries.
Gently fold the flour-coated blueberries into the batter, being careful not to crush them.
5. Bake the loaf.
Transfer the batter to the prepared loaf pan and smooth the top. Bake until deeply golden around the edges and a toothpick or thin knife inserted into the center of the loaf, avoiding a blueberry, comes out clean or with a few moist crumbs, about 1 hour to 1 hour 15 minutes. Begin checking at the 1-hour mark.
Because loaf pans and ovens vary, begin checking around the 1 hour mark. If the top is getting too brown before the center is finished, loosely tent it with aluminum foil for the remainder of the baking time.
6. Cool completely.
Let the loaf cool in the pan for about 15 minutes, then use the parchment overhang to carefully lift it out. Transfer to a wire rack and allow it to cool completely before glazing. Don’t glaze it while it’s hot or the icing will simply melt into the loaf.
7. Make the vanilla glaze.
Whisk the powdered sugar, vanilla and 1 tablespoon milk together until smooth. Add additional milk, a teaspoon at a time, until the glaze is thin enough to pour but still thick enough to coat the loaf.
8. Glaze and serve.
Pour the vanilla glaze over the cooled loaf, allowing some to drip down the sides. Let the glaze set for about 10 minutes before slicing and serving.
A few tips for the best loaf
Don’t overmix the batter once you add the cornbread mix. Stir only until everything comes together to keep the crumb tender.
If you’re using those really big, juicy blueberries, make sure they’re completely dry before tossing them in flour. Extra moisture can create gummy pockets around the berries.
Most importantly, let the loaf cool before slicing it. The crumb continues to set as it cools, and cutting into it straight from the oven can make the center look underbaked even when it isn’t.
Can I use frozen blueberries?
Yes. Add them directly from the freezer rather than thawing them first. Toss the frozen berries lightly in flour and fold them into the batter at the very end. You may need a few additional minutes of baking time.
How to store blueberry cornbread loaf
Store the loaf tightly covered at room temperature for up to 2 days or refrigerate it for up to 5 days. I like to bring refrigerated slices back to room temperature before serving so the crumb softens again.
You can also warm an individual slice for a few seconds in the microwave. It’s especially good when that glaze gets just a little melty again.
The perfect boxed cornbread upgrade
This is exactly why I keep boxed cornbread mix around. You can follow the box and have cornbread on the table in no time, or you can add a few refrigerator and pantry staples and completely transform it.
The honey cornbread gives this loaf its sweet, buttery foundation, the sour cream keeps the inside tender, the jumbo blueberries burst as it bakes, and that vanilla glaze makes it feel like something you’d pick up from a bakery.
It’s easy, it’s beautiful when you slice into it, and nobody needs to know it started with a box.
Honey Blueberry Cornbread Loaf Recipe
Equipment
- 1 loaf pan
Ingredients
- 1 15-ounce box Krusteaz Honey Cornbread & Muffin Mix
- 1 large egg
- 2/3 cup whole milk
- 1/3 cup oil, such as vegetable or canola oil
- 1/4 cup sour cream
- 2 tablespoons unsalted butter, melted and slightly cooled
- 2 tablespoons granulated sugar
- 1 tablespoon light brown sugar
- 1 tablespoon vanilla bean syrup
- 1 cup fresh jumbo blueberries
- 1 tablespoon all-purpose flour, for tossing with the blueberries
- Nonstick cooking spray or additional butter, for the pan
For the vanilla glaze:
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 to 2 tablespoons milk, plus more as needed
Instructions
Prepare the oven and pan.
- Preheat the oven to 325°F. Grease an 8 1/2-by-4 1/2-inch loaf pan with nonstick cooking spray or butter. For easy removal, line the pan with parchment paper, leaving a little overhang on the two long sides.
Prepare the blueberries.
- Add the blueberries to a small bowl and gently toss with 1 tablespoon flour until lightly coated. Shake off any excess flour and set aside. This helps prevent the berries from sinking to the bottom of the loaf as it bakes.
Make the batter.
- In a large bowl, whisk together the egg, milk, sour cream, melted butter, oil, granulated sugar, brown sugar and vanilla bean syrup until smooth and well combined.
- Add the cornbread mix and stir just until no dry streaks remain. Be careful not to overmix; a few small lumps are perfectly fine.
- Add the blueberries.
- Gently fold the flour-coated blueberries into the batter, being careful not to crush them.
Bake the loaf.
- Transfer the batter to the prepared loaf pan and smooth the top.Bake until deeply golden around the edges and a toothpick or thin knife inserted into the center of the loaf, avoiding a blueberry, comes out clean or with a few moist crumbs, about 1 hour to 1 hour 15 minutes.
- Because loaf pans and ovens vary, begin checking around the 1 hour mark. If the top is getting too brown before the center is finished, loosely tent it with aluminum foil for the remainder of the baking time.
Cool completely.
- Let the loaf cool in the pan for about 15 minutes, then use the parchment overhang to carefully lift it out. Transfer to a wire rack and allow it to cool completely before glazing. Don’t glaze it while it’s hot or the icing will simply melt into the loaf.
Make the vanilla glaze.
- Whisk the powdered sugar, vanilla and 1 tablespoon milk together until smooth. Add additional milk, a teaspoon at a time, until the glaze is thin enough to pour but still thick enough to coat the loaf.
Glaze and serve.
- Pour the vanilla glaze over the cooled loaf, allowing some to drip down the sides. Let the glaze set for about 10 minutes before slicing and serving.
Notes
Pro Tip: Line your loaf pan with parchment paper, leaving a little overhang on the sides. After the loaf cools in the pan for about 15 minutes, use the parchment as handles to lift it cleanly onto a wire rack. No flipping required.
Nutrition information is automatically calculated, so should only be used as an approximation.
