Blueberries and corn go together in this delicious cornbread like peaches and cream (have a recipe for that coming soon too!). Although it’s Fall, I’m a true born-n-bred Miami girl who only knows one season SUMMER! Corey keep’s telling me winter is coming, but I block it out the minute my lips smack into this blueberry cornbread.
Do what you want, when you want. Stop making excuses or feeling bad for wanting what you want or desire. Seize the day and get on up and do it, or in this case bake it. Even if that means eating blueberry cornbread in the fall! It’ll look nice and pretty on your upcoming thanksgiving table, I’ll tell you that much! So do you and make this sweet ol’ papa loaf.
But first, you know the drill, preheat oven to 350ºF degrees. Line a 9-by-5-inch loaf pan with parchment paper, leaving an overhang with two sides; coat well with cooking spray.
Gather and measure out the ingredients!
In a small bowl, combine the blueberries and whole corn kernels with 1 tablespoon of flour. Combining the berries and corn in the flour will help suspend them within the dough while baking instead of sinking down to the bottom. Set aside.
In a bowl, whisk together the remaining 1-cup flour, yellow cornmeal, baking powder, and salt, until combined. Set aside.
In a bowl of an electric mixer, beat the butter and sugar until fluffy, about 3 minutes. Beat in the eggs, one at a time, until incorporated. Add in cream style corn, oil, vanilla extract, and lemon zest. Add the flour mixture and mix until just combined.
Stir in flour coated blueberries and corn.
Pour batter into prepared loaf pan. Sprinkle remaining tablespoon whole corn on top of loaf. Bake 60 to 70 minutes or until a toothpick inserted into the center comes out clean. Let cool for 1 hour in the pan.
Remove from the pan and transfer to wire rack to cool completely. Slice 1/2 inch thick pieces and enjoy!
Blueberry Cornbread
Prep Time: 5 minutes
Active Time: 10 minutes
Cook Time: 60 to 70 minutes
Total Time: 1 hour and 25 minutes
Yields: 1 9-by-5-loaf
Ingredients:
1 cup blueberries
1/4 cup whole corn kernels, plus 1 tablespoon to sprinkle top with (¼ 8 fl oz can)
1 cup flour, plus 1 tablespoon
3/4 cup fine yellow cornmeal
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1 stick butter, softened
3/4 cup sugar
2 eggs
1/2 cup sweet corn cream style (1/2 8 fl oz can)
¼ cup canola oil
1 1/4 teaspoons vanilla extract
Zest of 1 lemon
Directions:
Preheat oven to 350ºF degrees. Line a 9-by-5-inch loaf pan with parchment paper, leaving an overhang with two sides; coat well with cooking spray.
In a small bowl, combine blueberries and whole corn kernels with 1 tablespoon of flour. Set aside.
In a bowl, whisk together remaining 1-cup flour, yellow cornmeal, baking powder, and salt, until combined. Set aside.
In a bowl of an electric mixer, beat the butter and sugar until fluffy, about 3 minutes. Beat in the eggs, one at a time, until incorporated. Add in cream style corn, oil, vanilla extract, and lemon zest. Add the flour mixture and mix until just combined. Stir in flour coated blueberries and corn.
Pour batter into prepared loaf pan. Sprinkle remaining tablespoon whole corn on top of loaf. Bake 60 to 70 minutes or until a toothpick inserted into the center comes out clean. Let cool for 1 hour in the pan. Remove from the pan and transfer to wire rack to cool completely. Slice 1/2 inch thick pieces and enjoy!