Blueberry-Corn Quick Bread

My oldest was coming home from grad school for a visit.  That’s Arielle, my zucchini bread-baking daughter. So, obviously, I could not have zucchini bread waiting for her when she got home from the airport. Instead, I made a blueberry-corn bread.


It was kind of a cross between a corn bread and a quick bread. Especially texture-wise – it had a bit of the corn bread bite, but still the feeling of eating a super moist quick bread.  A pretty nice combination.IMG_0862

And, of course, anything with blueberries has to make you smile.


Blueberry Corn Quick Bread

Slightly adapted from Food Network Magazine

1 1/4 cup plus 1 Tbsp flour

1/2 cup fine cornmeal

1 1/4 tsp baking powder

1/2 tsp Kosher Salt

1 stick butter, softened

3/4 cup turbinado sugar

2 eggs, locally raised

1 1/2 tsp vanilla

3/4 cup milk, locally produced

Zest of 1 lemon

1 1/4 cups blueberries


Heat the oven to 350F.  Line a 9 x 5 loaf pan with parchment paper.

In a small bowl toss the blueberries with 1 Tbsp flour until coated.  Set aside.IMG_0857

In another small bowl, whisk together 1 1/4 cup flour, cornmeal, baking powder and salt.

In a large bowl, beat the butter and sugar until fluffy.IMG_0853

Beat in the eggs and vanilla.IMG_0854

Beat in the milk and lemon zest. Then add the dry ingredients, beat until combined.


Fold in the blueberries.IMG_0858

Bake for 55 – 65 minutes, until a toothpick inserted in the center comes out clean.IMG_0860



Makes 1 loaf.


One Comment Add yours

  1. chefceaser says:

    Reblogged this on Chef Ceaser.


Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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