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.


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