The Royal Ridge Fruit FamilyStoneridge Orchards

Breads and Desserts

Buttermilk Cornbread with Blueberries


  • 1/2 cup butter, melted
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 tsp baking soda
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup Stoneridge Orchards dried blueberries

Stoneridge Orchards Blueberry Buttermilk Cornbread


  1. Preheat oven to 375° F. Grease an 8 inch square pan.
  2. Stir melted butter and sugar together in a large mixing bowl.
  3. Add eggs and beat until well blended.
  4. Combine buttermilk with baking soda and stir into mixture in the bowl.
  5. Stir in the cornmeal, flour and salt until the mixture is well blended and few lumps remain.
  6. Fold in the blueberries. (TIP: toss them in flour first to prevent them from sinking to the bottom of the batter)
  7. Pour batter into the prepared pan.
  8. Bake in the preheated oven for 30-40 minutes or until golden around the edges.