Blueberry Cornbread

olivesnthyme.com 

Blueberry cornbread is a deliciously moist, lightly sweetened and savory cornbread packed with tart, juicy blueberries. This blueberry cornmeal bread is easy to make in a jiffy.

olivesnthyme.com 

Preheat the oven to 375 F (190 C). Grease and line the bottom of a 9- inch (23 cm) springform or cake pan with parchment paper.

Step 1:  

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt together until well combined.

Step 2:  

In a large mixing bowl whisk the oil, melted butter, eggs, and buttermilk together until smooth and well combined. Stir the dry ingredients into the wet until just combined.

Step 3:  

Toss 1 ½ cup of blueberries in 2 teaspoons of flour. Then gently stir the coated blueberries into the cornmeal batter. The remaining ½ cup blueberries will top the cornbread prior to baking.

Step 4:  

Evenly spread the blueberry cornmeal batter into the prepared pan. Top with the reserved blueberries and 1 tablespoon of sugar if you like.

Step 5:  

Bake the cornbread for 35 - 45 minutes or until a toothpick inserted into the center of the cornbread comes out clean or with a few moist crumbs. The crust will be golden brown.

Step 6:  

Cool the cake in the pan for 15  minutes. Gently release the side of the springform pan and allow the cornbread to cool completely to room temperature before topping with honey, butter or enjoy plain.

Step 7:  

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