blueberry cornbread.

When it comes to berries in baked goods, I have a huge soft spot for anything with blueberries. I don't know what it is, but their juiciness and sweetness seems to shine through more than strawberries, raspberries, and blackberries, at least in my opinion. Give me a warm blueberry muffin or a slice of blueberry bread and I will be your friend forever.

That being said, I actually had been a little wary about making the blueberry cornbread recipe that I had seen countless times while flipping through The New Moosewood Cookbook by Molly Katzen. After making dozens of cornbread recipes over the past couple of years, and not liking the majority of them, I had finally found what my husband and I think as perfect cornbread, a recipe that was tucked inside a small independently published vegan cookbook. So, even though I absolutely love blueberries, I was hesitant about having another cornbread letdown, but I decided to just go for it and think of it as something different than the average cornbread, more of a dessert. And you know what? It was goooooooooood. Juicy, fluffy, and just sweet enough.





Blueberry Cornbread: from The New Moosewood Cookbook

Ingredients:

Butter or margarine, for the pan
1 cup cornmeal
1 cup flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk or yogurt (I used vanilla yogurt)
1 egg
1/4 cup sugar or honey
3 tablespoons melted butter or margarine
1 1/2 cups fresh blueberries

Directions:

Preheat the oven to 350 degrees F. Grease an 8-inch square pan (or a 9- or 10-inch cast-iron skillet) with butter or margarine.
Combine the dry ingredients in a medium-sized bowl. Combine the wet ingredients (including sugar or honey) separately. Stir the wet ingredients into the dry, mixing just enough to thoroughly combine. Fold in the fresh blueberries. Spread into the prepared pan.
Bake for 20 minutes, or until the center is firm to the touch and a knife inserted comes out clean. Serve hot, warm, or at room temperature.