Blueberry Cornbread Streusel Bars

Cornbread Blueberry Buckle Coffee Cake in a cast iron skillet

5 from 3 votes

Blueberry Cornbread Streusel Bars

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.

Prep Time10

Cook Time45

Total Time55

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings:

Calories: 266kcal

Author: Cara Lanz

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.

Notes

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 cake 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.

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