2 hours ago
Thursday, June 23, 2016
We have such beautiful produce here in the Garden State, it just takes too long to get here (in this case, GROW).
I can't get enough of these NJ blueberries....soon they will be gone for another year.
I eat them daily with my yogurt and you know I have been baking with them weekly, while they last.
Here, I made a blueberry cornbread! This has that WOW factor, whatever that means (it means I loved it).
You can make your cornbread as sweet as you like or not.
I personally like it sweeter than savory for this recipe, more like a cake. But it depends on how sweet your fruit is.
Feel free to cut the sugar if you like a more savory cornbread.
This recipe is a keeper.
Blueberry Cornbread (adapted from this recipe):
1 1/2 cups all purpose flour
1/3 cup sugar
1/3 cup brown sugar
1/2 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
1 teaspoon vanilla extract
1 teaspoon lemon zest
2 large eggs, lightly beaten
1/3 cup vegetable oil
4 tablespoons butter, melted
1 cup fresh blueberries
1/4 cup chopped pecans for the top & turbinado (raw sugar) for sprinkling
Preheat oven to 350F. Grease an 8" square or round cake pan (a pie plate would also work well) liberally with butter.
In a medium mixing bowl, whisk together flour, sugar, corn meal, baking powder, zest and salt.
In a separate large mixing bowl, whisk together milk, eggs, vanilla, oil and melted butter. Add the flour mixture to wet mixture and stir just until blended.
Sprinkle blueberries on top. I sprinkled chopped pecans and turbinado (raw) sugar on top.
Pour 8 inch square baking pan. Bake for 35 to 45 minutes on 350 degrees or until tooth pick comes out clean.
Serve warm with butter.
Nice to wake up to in the morning with a cup of coffee.