These irresistible Blueberry Cornbread Streusel Bars have a sweet Jiffy cornbread base, a jammy blueberry center, a crunchy streusel topping, and a sweet lemon glaze -- a perfect way to start your day or end your meal.
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Wondering what to do with that 59-cent box of Jiffy cornbread mix in your pantry? Make Blueberry Cornbread Streusel Bars, of course!
Yes, that's right, with some fresh fruit and basic ingredients you can turn Jiffy's traditional cornbread recipe into the most delicious Jiffy cornbread dessert.
This simple recipe is equal parts cornbread, coffee cake, and fruit streusel bars.
The buttery cornbread base is layered with a juicy blueberries, topped with cinnamon streusel for crunchy texture, and drizzled with a lemon glaze.
It's absolutely delicious for a sweet breakfast treat, afternoon snack, or simple dessert for busy weeknights or special occasions.
This is one of my favorite cornbread recipes -- it's perfect on its own or warmed up with a scoop of vanilla ice cream.
Try these blueberry desserts next!
- Mini Blueberry Pies
- Lemon Blueberry Graham Cracker Ice Cream Sandwiches
- Blueberry White Chocolate Magic Cookie Bars
You’re going to love this
The texture of the cornbread is rich and buttery -- the perfect base for a sweet berry filling and crunchy topping.
This fresh seasonal fruit dessert is a great recipe for those extra blueberries from your summer blueberry picking adventures!
Easy blueberry cornbread recipe that whips up in no time with simple ingredients you might already have in your pantry.
Ingredients
The great thing about this sweet cornbread dessert recipe is it comes together with basic ingredients.
Jiffy Corn Muffin Mix. This easy Jiffy cornbread dessert recipe starts with one 8.5 oz. package of corn muffin mix.
Fresh lemon juice and lemon zest. Lemon and blueberry go so well together. The lemon juice and zest brightens up both the cornbread and the powdered sugar glaze.
Blueberry jam. You can use any kind of blueberry jam or fruit spread.
Fresh blueberries. One and a half cups of blueberries ensures plenty of juicy blueberry flavor in every bite!
Fresh or frozen blueberries work well in this recipe. If you are using frozen blueberries, keep them frozen until ready to use, then give them a quick rinse under cool water until the water runs clear.
Brown sugar. I always use dark brown sugar because it has more flavor, but light brown sugar will work just as well.
Chopped pecans. The rich flavor of pecans pairs perfectly with cinnamon streusel. You can substitute any kind of nut, like almonds, walnuts, or hazelnuts.
Powdered sugar. Just a little lemon juice and zest stirred together with powdered sugar makes the most delicious 2-ingredient lemon glaze that adds bright, tangy flavor.
Step-by-step instructions
Step 1
Preheat the oven to 350.
You can bake these blueberry cornbread bars in a well-oiled cast iron skillet or an 8-inch square pan.
In a large bowl combine the Jiffy Cornbread Mix and all purpose flour.
Add the lemon juice and zest and vanilla and lightly toss it with the cornbread and flour mixture -- it'll all get blended together in the next step.
Step 2
With a pastry cutter or two knives, cut in the stick of cold butter until the butter breaks up into small pieces and the cornbread mixture resembles wet sand. I sometimes alternate between the two methods.
Step 3
The dough will be very sticky. Use wet fingers or a silicone spatula to pat ⅔ of the mixture into the bottom of the pan.
Step 4
In a separate medium bowl, melt ½ cup blueberry jam in the microwave for about 20 seconds.
Stir in the blueberries.
Spread the blueberry mixture into an even layer on top of the batter.
Step 5
Make the streusel topping.
To the remaining cornbread mix, add the brown sugar, chopped pecans, and cinnamon and stir until combined. Crumble the buttery streusel over the blueberry mixture.
Step 6
Place the pan on the middle rack of the oven.
Bake for 40-45 minutes or until the streusel top is golden brown and the blueberries are bubbling around the edges, or the internal temperature is between 205 and 210.
I have made this recipe in a cast iron skillet and a glass 8-inch square baking dish. The cook time for the cast iron was about 40 minutes and about 45 minutes for the glass baking dish. If you use a metal cake pan, the cook time may be less than the glass baking dish.
Let the cornbread cool completely in the hot skillet or cake pan on a wire rack.
Step 7
Make the lemon powdered sugar glaze.
Place powdered sugar in a small bowl. Add the zest of one lemon and lemon juice, one tablespoon at a time, until it reaches drizzling consistency. It usually takes 2-3 tablespoons in all.
If the glaze becomes too thin, add more powdered sugar.
Step 8
Drizzle the glaze on top of the cake. If desired, warm it up and serve it with a scoop of ice cream. And a cup of coffee :).
Expert Tips
Cut the cold butter into small cubes to make it easier to cut it into the Jiffy mix.
Use a pastry blender or two knives to cut the butter and wet ingredients into the dry ingredients. I sometimes alternate using both methods.
Use fresh or frozen blueberries in this Jiffy dessert recipe.
When making the lemon powdered sugar glaze, start with a tablespoon of lemon juice, stir, and add more as needed. It really doesn’t take much.
Recipe FAQs
Absolutely! Keep the blueberries frozen until you’re ready to use them, then give them a quick rinse under cool water until the water runs clear.
Jiffy Corn Muffin Mix is a great pantry staple. It includes wheat flour, yellow cornmeal, sugar, lard, baking soda, salt, and a handful of other ingredients you can see here.
Yes, remove the bars from the pan and tightly wrap them in plastic wrap and a layer of aluminum foil. Freeze it for 2-3 months. Place them in the refrigerator or countertop to defrost. For best results, freeze blueberry cornbread streusel bars without the glaze.
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📖 Recipe
Blueberry Cornbread Streusel Bars
Ingredients
Jiffy Cornbread Blueberry Coffee Cake
- 1 box Jiffy cornbread mix
- ½ cup flour
- 1 lemon, juice and zest
- 1 teaspoon vanilla
- 1 stick cold unsalted butter, diced into small cubes
- ½ cup blueberry jam
- 1 ½ cups blueberries, fresh or frozen
- ⅓ cup brown sugar
- ¼ cup chopped pecans
- ½ teaspoon cinnamon
Lemon Powdered Sugar Glaze
- ¾ cup powdered sugar
- 2-3 tablespoons lemon juice
- zest of one lemon
Instructions
- Preheat oven to 350.
- Mix the Jiffy Cornbread Mix and all purpose flour together in a large mixing bowl. Add the lemon juice and zest and vanilla and lightly toss it with the cornbread and flour mixture -- it'll all get blended together in the next step. With a pastry cutter or two knives, cut in the stick of cold butter until the butter breaks up into small pieces and the cornbread mixture resembles wet sand.
- The dough will be very sticky. Use wet fingers or a silicone spatula to pat ⅔ of the mixture into a well-oiled cast iron skillet or a 9-inch square baking pan.
- In a separate bowl, melt ½ cup blueberry jam in the microwave for about 20 seconds. Stir in the blueberries. Spread the blueberry mixture over the cornbread mixture.
- To the remaining cornbread mix, add the brown sugar, chopped pecans, and cinnamon and stir until combined. Crumble the buttery streusel over the blueberry mixture.
- Place the pan on the middle rack of the oven. Bake for 40-45 minutes or until the streusel top is golden brown and the blueberries are bubbling around the edges, or the internal temperature is between 205 and 210.
- I have made this recipe in a cast iron skillet and a glass square baking dish. The cook time for the cast iron was about 40 minutes and about 45 minutes for the glass baking dish.
- Let the cornbread cool completely on a wire rack.
- Make the lemon powdered sugar glaze. Place powdered sugar in a small bowl. Add the zest of one lemon and lemon juice, one tablespoon at a time, until it reaches drizzling consistency. If the glaze becomes too thin, add more powdered sugar.
- Drizzle the glaze on top of the streusel. If desired, warm it up and serve it with a scoop of ice cream.
- I recommend storing these blueberry cornbread bars tightly covered in the refrigerator for up to 3 days. Serve cold, at room temperature, or warm.This cornbread dessert also freezes really well. For best results, freeze it without the glaze. Remove the bars from the pan and tightly wrap them in plastic wrap and a layer of aluminum foil. Freeze it for 2-3 months. Place them in the refrigerator or countertop to defrost.
I am so going to make this for my family at brunch time, and as a treat for dessert
Hi, Rita, thank you so much for your note! That sounds like a great plan -- it's perfect for both brunch AND dessert! I would love to hear how it turns out and hope you enjoy it as much as we do! Thanks, Cara 🙂