Blueberry corn bread
This Blueberry Corn Bread combines the sweetness of fresh blueberries with the hearty texture of cornmeal, creating a moist and flavorful bread perfect for various occasions. Enjoy it as breakfast, brunch, or a sweet side dish to complement savory meals.
Cook time 30 min
Prep time 10 min
Ingredients:
1 cup all-purpose white wheat flour1 cup cornmeal
2 tbsp baking powder
1/4 cup sugar
2 eggs
1 cup buttermilk
1/4 cup butter
1 cup blueberries
Blueberry corn bread is a delightful twist on the classic corn bread, incorporating the juicy sweetness of blueberries with the savory, hearty texture of cornmeal. This recipe is perfect for breakfast, brunch, or as a sweet side dish to complement savory main courses. The combination of tangy buttermilk, buttery richness, and fresh blueberries creates a moist and flavorful bread that is sure to be a crowd-pleaser.
Instructions:
Preheat your oven to 375°F (190°C). Grease a 9-inch (23 cm) square baking pan or line it with parchment paper for easy removal.
In a large mixing bowl, combine 1 cup of all-purpose white wheat flour, 1 cup of cornmeal, 2 tablespoons of baking powder, and 1/4 cup of sugar. Stir well to ensure all dry ingredients are evenly distributed.
In a separate bowl, beat 2 eggs until well blended. Add 1 cup of buttermilk and 1/4 cup of melted butter. Whisk together until smooth.
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to over-mix; the batter should be slightly lumpy.
Gently fold 1 cup of blueberries into the batter, being careful not to crush them.
Pour the batter into the prepared baking pan, using a spatula to spread it evenly.
Place the pan in the preheated oven and bake for 20-25 minutes, or until the top is golden-brown and a toothpick inserted into the center comes out clean.
Remove the pan from the oven and let the cornbread cool in the pan on a wire rack for about 10-15 minutes. Cut into squares and serve warm or at room temperature. Enjoy!
Once your blueberry corn bread is golden brown and a toothpick inserted in the center comes out clean, it's ready to be enjoyed. Let it cool slightly before slicing and serving. This delicious bread can be served warm with a pat of butter, or even drizzled with a bit of honey for an added touch of sweetness. Enjoy every bite of this homemade treat, whether it's for breakfast, brunch, or as an afternoon snack.
Blueberry corn bread FAQ:
Bake the Blueberry Corn Bread in a preheated oven at 375°F (190°C) for 20-25 minutes. The top should be golden-brown, and a toothpick inserted into the center should come out clean.
The cornbread is done when the top is golden-brown and a toothpick inserted into the center comes out clean. If the toothpick has wet batter on it, continue baking for a few more minutes.
Use a 9-inch (23 cm) square baking pan for this Blueberry Corn Bread recipe. You can also line it with parchment paper for easier removal.
Yes, you can substitute buttermilk with a mixture of 1 cup of milk and 1 tablespoon of vinegar or lemon juice. Let it sit for a few minutes to curdle before using.
Store any leftover Blueberry Corn Bread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. You can also freeze it for longer storage.
Tips:
- Ensure that your ingredients are at room temperature before mixing to help them blend more evenly.
- Toss the blueberries in a bit of flour before adding them to the batter to prevent them from sinking to the bottom during baking.
- Do not overmix the batter, as this can make the corn bread dense. Mix just until the dry ingredients are moistened.
- Use fresh or frozen blueberries, but if using frozen, do not thaw them before adding to the batter to avoid excess moisture.
- For a slightly crispier crust, bake the corn bread in a preheated cast iron skillet.
Nutrition per serving
6 ServingsCalories 320kcal
Protein 7g
Carbohydrates 50g
Fiber 2.28g
Sugar 11g
Fat 10g
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