Blackberry Cornbread Blondies
My birthday rolled around on April 11th this year (The same day it always does). Only this time, to my great misfortune, my best friend of a husband happened to be out of town on a work trip… Which left me in a house with just me, myself, and I to celebrate with (along with the flowers that he had sent to me from quite a few states away, because I got a good one.)
It also happened to be a baking and filming day for me, so I decided to make the most of it and let my creativity run a little wild. I was gonna make the most “Hannah” recipe I could think of.
One thing about me is, if there is cornbread on the table and I am around, soon there will not be cornbread on the table.
For the longest time, I have wanted to take it and make it into a dessert, but just hadn’t quite found the right audience to serve that up to yet. Turns out, being the sole audience member in my house that day, the perfect time had come.
These blondies combine the salt and caramel flavors of butter and brown sugar. The sweet, crumbly nature of southern cornbread. And the juicy, Summer-y tartness of blackberries. Just about all of my favorite things in one pan. When it was time for dessert, I topped them with a scoop of vanilla bean ice cream, and never looked back.
Despite the birthday solitude, these Blackberry Cornbread Blondies were something I was pretty proud of. Like, sending pictures to my whole family, proud.
If you’re ever spending your birthday by yourself, I urge you to whip up something good in the kitchen that will make you feel like celebrating another lap around the sun. It’s more of an achievement than you might think. And, if you don’t have any idea what to whip up, these blondies treated me pretty well. I'm sure they’ll treat you well too.
With love,
Your Baker- Hannah
Convinced it’s time for some homemade blondies? Here’s a grocery list of everything you’re gonna need!
Ingredients for Blackberry Cornbread Blondies:
Butter
Brown Sugar
Eggs
Vanilla
Salt
Baking Powder
Flour
Jiffy Brand Cornbread Mix
Fresh Blackberries
Sugar
Cornstarch
(To make it even easier, you can hit the “Get Ingredients” button inside the recipe, and these items will be added straight to your shopping cart at the grocery store of your choice.)
Substitute Ingredients:
Butter: Substitute with margarine or coconut oil for a dairy-free version.
Brown Sugar: Replace with coconut sugar or granulated sugar with a tablespoon of molasses.
Jiffy Cornbread Mix: Use another brand or make your own by mixing cornmeal, flour, sugar, and leavening agents.
Fresh Blackberries: Frozen blackberries, raspberries, or blueberries work as substitutes.
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Step-by-Step Summary for Baking Homemade Blondies:
First, make the blackberry swirl by cooking blackberries, sugar, and cornstarch until thickened. Set aside to cool. For the blondie batter, mix melted butter and brown sugar, then add eggs and vanilla.
In a separate bowl, combine flour, cornbread mix, salt, and baking powder, then mix into the wet ingredients.
Spread half the batter in a baking dish, add blackberry swirl, then repeat the layers.
Bake for 40-45 minutes until golden brown, let cool, and cut into squares.
FAQs About Baking Blondies:
Why Are My Blondies Dry? Overbaking can dry out blondies. Ensure you check for doneness by lightly pressing the center.
Can I Use Frozen Blackberries? Yes, just make sure to thaw and drain excess liquid before making the swirl.
Why Are My Blondies Too Flat? Using expired baking powder or not enough flour can result in flatter blondies.
Tips for Achieving a Perfectly Chewy Texture:
Use melted butter, as it helps create a denser texture.
Don’t overmix the batter, as it can incorporate too much air and result in a cakey texture.
Check the blondies after 40 minutes—don’t overbake.
How to Prevent Your Blondies from Being Too Oily:
Measure your butter carefully. Too much butter leads to greasy blondies.
Ensure your dry-to-wet ingredient ratio is correct. Adding a bit more flour can help absorb excess oil.
How to Store Your Baked Blondies:
Short-Term: Store in an airtight container at room temperature for up to 3 days.
Long-Term: Wrap individual blondie squares in plastic wrap and freeze in an airtight container for up to 2 months. Let thaw at room temperature before serving.
This should help guide your readers through making your Blackberry Cornbread Blondies while addressing common questions and tips! Let me know if you'd like further tweaks.
Recipe for Blackberry Cornbread Blondies:
Blackberry Cornbread Blondies
Ingredients
Instructions
- Place blackberries, sugar, and cornstarch in a small saucepan. Stir while breaking up the blackberries, allowing them to release their juice.
- Cook over medium heat until the blackberries have cooked down and the blackberry sauce has thickened up to a jam consistency.
- Remove from heat and set aside to cool while you make the blondie batter.
- Pre-Heat your oven to 350 degrees F.
- In a mixing bowl, mix melted butter and brown sugar until well combined.
- Add the egg and the egg yolk, along with the vanilla, to the sugar and butter. Mix thoroughly.
- In a separate bowl, mix together flour, salt, baking powder, and cornbread mix.
- Combine the dry flour mixture with the sugar and egg mixture. Mix thoroughly until the batter has just come together. It will feel a little thick (This is what you want).
- In a greased 9x9 baking dish, take half of your blondie batter and spread it evenly over the bottom of the dish.
- Next, take half of your blackberry sauce and spread it evenly over the bottom layer of blondie mix.
- Lastly, take the remaining blondie batter and spread it evenly over the layer of blackberry sauce. Pour on the remaining blackberry sauce over the top, and swirl across the top of the batter. (The layers from the bottom up should be: batter, blackberry, batter, blackberry)
- Place blondies into your pre-heated oven, and bake for 40-45 minutes, or until the edges have gotten golden brown and the center has set.
- Once fully baked, remove from the oven, allow to cool slightly, and cut into 9 equal pieces. Serve and enjoy!
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