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Saturday, November 8, 2014

Blueberry Corn Bread

Photos the Cooking Corner.
     When I have blueberries on hand one of the things I often make is blueberry banana bread. It's easy, moist and a favorite at my house. However there were no bananas on hand this time so I tried something new, adding a little cornmeal to mixture. This created a courser texture to the bread but it retained all the moisture. It was a favorite with my coworkers and is a quick bread I'd do again.

Blueberry Corn Bread
1-1/4 cups flour
1/2 cup yellow cornmeal
Bread ready for oven.
1-1/4 tsp. baking powder
1/2 tsp. salt
1 stick softened butter
1/2 cup sugar
1/4 cup honey
2 eggs
1-1/2 tsp. vanilla
1/2 cup milk
2 tsp. lemon juice
1-1/2 cups blueberries (frozen is fine) mixed with 1 T. flour

In medium mixing bowl, combine flour, baking powder and salt. Set aside.

In large mixing bowl add butter and sugar. Whip with mixer until light and fluffy.

Add eggs , vanilla and lemon juice beating well. Slowly add milk and mix until well blended.

Slowly add dry ingredients. Pour into sprayed 9x5-inch loaf pan. 

Bakes 55-60 minutes. Insert thin knife to check if done (knife will be clean.

Let cool 1 hour in pan. Run knife around edge of bread and then invert onto plate to cool. 

Serves 8-10.

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