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Sweet Blueberry Cornmeal Bread

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Sweet Blueberry Cornmeal Bread combines the rustic texture of cornmeal with the juicy sweetness of blueberries for a moist, flavorful quick bread. It’s perfect for breakfast, snacks, or dessert and comes together easily with pantry staples.

Ingredients

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup milk or buttermilk
  • 1/3 cup vegetable oil or melted butter
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • Optional: 1 teaspoon lemon zest

Instructions

  1. Preheat oven to 350°F (175°C). Grease a standard loaf pan or line with parchment paper.
  2. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
  3. In another bowl, whisk eggs, milk, oil or melted butter, and vanilla extract until well combined.
  4. Pour wet ingredients into dry ingredients and mix until just combined. Do not overmix.
  5. Gently fold in blueberries and lemon zest, if using.
  6. Transfer batter to prepared loaf pan and spread evenly.
  7. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • Toss blueberries in 1 tablespoon of flour to prevent sinking.
  • Use buttermilk for a more tender crumb.
  • Turn into muffins by baking in a muffin tin for 18–22 minutes.
  • Store in an airtight container for up to 3 days at room temperature or freeze for longer storage.

Nutrition

Find it online: https://thefamilycooking.com/sweet-blueberry-cornmeal-bread/