Recipe: Blueberry Cornbread

I first made this recipe with frozen blueberries and then with frozen raspberries and frozen diced plum so the choice of fruit seems versatile. The sweetness and moisture of the fruit keeps the cornbread from being dry. I like to have a warm slice slathered with crunchy peanut butter for breakfast.

Blueberry Cornbread
Adapted from Joy of Baking
Makes one 9-inch loaf or 12 muffins

Ingredients
1 cup (120 grams) white whole wheat flour
1 cup (132 grams) cornmeal
1/3 cup sugar
3 tsp baking powder
¼ tsp salt
lemon zest (optional)
1 large egg
1 cup milk
¼ cup canola oil
1 cup fresh or frozen blueberries

Instructions

Preheat oven to 400 degrees fahrenheit.

In a large mixing bowl, sift and mix the flour, sugar, baking powder, and salt. Add the lemon zest.

In a smaller bowl, whisk together the egg, milk, and oil until well blended.

Add the wet mixture to the dry mixture bowl and stir gently together with a spatula until it is about ¾ths mixed. Gently fold in the blueberries. Do not over mix.

Spoon batter into a 9x5 loaf pan lined with parchment paper.

Bake for ~30 minutes or until it is deep golden on top and a wooden pick inserted into center comes out clean.

Cool in pan for ~5 minutes, then turn out onto cooling rack or cutting board. Allow to cool further, then slice and serve warm or at room temperature.