Blueberry Buttermilk Cornbread with Molasses

Servings: 8 serving(s)

Prep time: 10 minutes

Total time: 35 minutes

Cooking time: 25 minutes

Take me to the recipe

Moist and pleasantly sweet this blueberry buttermilk cornbread recipe is suitable for breakfast or even dessert. It’s also delicious served alongside soup. 

blueberry buttermilk cornbread

I found a lovely card with the saying “Your day will go in the direction that the corners of your mouth turn.”

It reminds me that we are the masters of our own happiness and that a good breakfast can help to launch each day in the right direction.

Since it’s August I have been starting my day with blueberries, eating them by the handful, whirring them into smoothies and baking all my favourite blueberry recipes.

blueberry buttermilk cornbread

This week it was Blueberry Buttermilk Cornbread. Sweetened with molasses this cornbread is extra flavourful without being cake-sweet.

I love how cornbread walks that fine line between something you eat with supper and something you have for dessert. This recipe is also yummy with breakfast and makes for a great snack.

Blueberry Buttermilk Cornbread with Molasses Recipe

Adapted from Tutti-Dolci


  • 1 ¼ cups flour
  • 1 ¼ cups cornmeal
  • 2 tsp. baking powder
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • 1 ¼ cups buttermilk
  • 2 eggs, at room temperature
  • ¼ cup brown sugar
  • ¼ cup Crosby’s Fancy Molasses
  • ¼ cup butter, melted
  • 1 generous cup blueberries


  1. Preheat oven to 400 F and grease a 9” cake pan (round or square)
  2. In a large bowl whisk together the flour, cornmeal, baking powder, soda and salt.
  3. In another bowl whisk the butter with the sugar and molasses. Whisk in the eggs then the buttermilk.
  4. When well combined add to dry ingredients and stir gently until almost combined.
  5. Fold in blueberries.
  6. Scrape batter into prepared pan and bake for about 25 minutes.  
  7. Cool in pan for 10 minutes before loosening the edges and turning out onto a cooling rack.

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Molasses cornbread, golden & sweet


When I was growing up Johnnycake (aka cornbread) was near the top of my treat list and when mom made a batch to go along with supper I always filled up on it first. Permission to have cake with supper? Who would have thought! The not-too-sweet of it appealed to me, but so did the texture (a little coarse) and the buttery flavour.

To this day I gravitate to any kind of cornbread and often make it for my kids to go along with soup or chili. I have made molasses cornbread in the past but missed the golden colour of the bread when it’s made with honey. But then I found this recipe which combines the best of both worlds. You add molasses to ¼ of the batter only, for a marbled effect. My version here isn’t as pretty as the photo I found on the blog Paper and Salt, but it’s delicious nonetheless!


From the blog Paper and Salt

  • 1 cup yellow corn meal
  • 1/2 cup flour
  • 1 tablespoon baking powder
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1 1/2 cups buttermilk or soured milk*
  • 1 egg, lightly beaten
  • 4 tablespoons melted butter
  • 1/8 cup Crosby’s Fancy Molasses

1. Preheat oven to 425°F. Grease a 9-in. circular pan. In a large bowl, sift together corn meal, flour, baking powder, sugar and salt.

2. In a separate bowl, combine buttermilk, egg and butter. Add wet ingredients to dry ingredients, stirring until just combined. With a large measuring cup, reserve ¼ of the batter; pour remaining batter into prepared pan.

3. Add molasses to the reserved batter and stir until well combined. Pour on top of pan in three straight lines, making stripes. Drag a knife across the batter perpendicular to the stripes, every two inches, to create a marbleized pattern.

4. Bake for 15-20 minutes, or until a tester inserted in the center comes out clean. Cool 10 minutes.


* To sour milk, add 1 1/2 Tbsp of vinegar or lemon juice to the milk and let stand for 10 minutes before adding it to the recipe.