Delicious Sweet Blackberry Cornbread: A Perfectly Sweet and Tangy Treat

Delicious Sweet Blackberry Cornbread: A Perfectly Sweet and Tangy Treat

Treat yourself to this delicious Sweet Blackberry Cornbread, a delicious twist on a classic favorite. This recipe combines the traditional, comforting texture of cornbread with the sweet tartness of fresh blackberries, creating a uniquely flavored treat. Cooked in a cast iron skillet, this cornbread comes out with a perfectly golden crust and a soft, chewy interior. The addition of sour cream and a touch of melted butter ensures that every bite is rich and tender, making this dish irresistible.


Why you'll love it: You'll love this sweet cornbread for its delicious play of flavors and textures. Cornmeal offers a classic, slightly grainy texture that contrasts beautifully with the juicy bursts of blackberries. The sweetness of the dough, enhanced by the sugar and ripe berries, pairs perfectly with the natural and subtle earthiness of the cornbread. This recipe is both simple to prepare and visually impressive, making it a great choice for casual family dinners and special gatherings.

Perfect occasion: This sweet blackberry cornbread is perfect for brunches, picnics and family gatherings. It's a fantastic accompaniment to a savory meal or can be served as dessert or a sweet snack. This cornbread is best suited for late summer or early fall when blackberries are in peak season, although you can enjoy it year-round by substituting frozen berries if necessary. It's also a great option for holiday meals or when you want to bring a unique and flavorful dish to a potluck.

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Decorating Tips: For a nice presentation, sprinkle a little powdered sugar on top of the cornbread after it has cooled slightly. You can also serve each slice with a dollop of blackberry honey butter on the side or drizzle with honey for added sweetness. Fresh mint leaves can add a pop of color and a fresh flavor contrast that enhances the berries.


  • Cornbread:
    • 1 1/4 cup (5 5/8 oz) all-purpose flour, sifted
    • 2/3 cup (4 5/8 oz) sugar
    • 1/4 cup (1 1/4 oz) cornmeal
    • 2 teaspoons of yeast
    • 1/2 teaspoon fine sea salt
    • 2 eggs
    • 3/4 cup sour cream
    • 1/4 cup vegetable oil or neutral oil of your choice
    • 2 tablespoons of melted butter
    • 1 1/4 cup (6 oz) blackberries, divided (into two large berries)


  1. Preheat oven to 350°F. Grease an 8-inch cast iron skillet and set aside.
  2. In a large bowl, combine flour, sugar, cornmeal, baking powder and salt.
  3. In another bowl, whisk eggs, sour cream, oil and melted butter until smooth.
  4. Combine the wet ingredients with the dry ingredients, mixing until well combined. It's okay if there are a few lumps.
  5. Gently toss 1 cup blackberries with 1 teaspoon flour to coat. This helps prevent the berries from sinking into the batter. Add the floured berries to the dough.
  6. Transfer the batter to the prepared pan and smooth the top. Spread the rest of the blackberries on top.
  7. Bake in the preheated oven for 35 to 43 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  8. Let the cornbread cool in the pan for 10 minutes before serving.

Note: If using frozen blackberries, make sure they are well drained after thawing to avoid excess moisture in the dough. Blueberries can also be used as a delicious alternative.

Enjoy this Sweet Blackberry Cornbread as a delicious treat that combines the comfort of cornbread with the fresh zest of summer berries!

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