Honey Blueberry Cornbread Loaf Recipe
This easy Honey Blueberry Cornbread Loaf uses Krusteaz Honey Cornbread Mix, juicy blueberries, sour cream and vanilla glaze for a moist, bakery-style treat.
Servings: 8 slices
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.