Blueberry cornbread recipe

Blueberry Cornbread recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This blueberry cornbread recipe is the perfect combination of sweet and savory. The addition of fresh blueberries adds a burst of fruity flavor to the classic cornbread, making it a delightful treat for breakfast or dessert. The recipe is simple and easy to follow, requiring only a handful of ingredients. With a golden crust and a moist, tender interior, this blueberry cornbread is sure to become a family favorite.

Keywords: blueberry cornbread, recipe, sweet, savory, breakfast

Blueberry cornbread recipe details

Blueberry cornbread recipe, recipe Rating: 4.6
Number of votes:105

Ingredients:

1/4 pound margarine or butter (1 stick)

1 cup granulated sugar

2 eggs

1 cup yellow corn meal

1-1/2 cups flour

2 Tablespoons baking powder

1/2 teaspoon salt

1-1/2 cups milk

1/2 cup blueberries

Instructions:

With an electric mixer, cream margarine or butter with sugar. Add eggs and corn meal. Sift the flour, baking powder, and salt onto a sheet of waxed paper.

Add 1/3 of the flour mixture to the corn meal mixture, then 1/2 cup milk. Beat. Repeat twice until you have used all the milk. Next, stir in the blueberries dredged with flour. Turn into an 8-inch square pan, greased or lined with waxed paper.

Bake in a moderate (375 degrees Fahrenheit) oven for 40 minutes or until a toothpick or stiff straw comes out dry. Serve hot. (This recipe freezes well, and when thawed in a microwave or oven on low heat, it tastes freshly baked.)

Serves:6 to 9