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.

Related articles

• Toffee Banana Bread
• Apple Walnut Cranberry Bread
• Gluten Free Pumpkin Bread
• Recipe for cornbread buttermilk biscuits
• Honey Quick Bread