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.
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.
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.
Beat in the eggs and vanilla.
Beat in the milk and lemon zest. Then add the dry ingredients, beat until combined.
Fold in the blueberries.
Bake for 55 – 65 minutes, until a toothpick inserted in the center comes out clean.
Makes 1 loaf.