BLUEBERRY CORN BREAD VS BLUEBERRY HOT BREAD

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Blueberries and tomatoes are one of those seasonal miracles.  Their magic is dumbed down by their ubiquity, and honestly, their off season mediocrity.  I have had so many ok blueberry muffins and blots.  They’re passable, efficient, even.  But it’s not until summertime when the fruit is ripe on the vine or branch that I start to notice them in a profound way.

Enter two blueberry bread recipes.  Neither are particularly sweet, but a touch of honey and butter can fix that if you’re into it.  Whether you feel more like a savory blueberry cornbread, or a light and simple blueberry hot bread, be sure to try these recipes now, when blueberries are at their best.

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INGREDIENTS (BLUEBERRY CORNBREAD)

4 ounces butter

1 cup sugar

2 eggs

1 cup yellow cornmeal

1 1/2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 cups milk

1 cup blueberries

DIRECTIONS

Preheat oven to 375 F

In an mixer with a paddle attachment, cream butter with sugar. Add eggs one at a time, followed by the cornmeal.

Sift together the flour, baking powder, and salt.  Add one-third of the flour mixture to cornmeal mixture, then 1/2 cup of milk. Mix together on low and continue adding dry, then wet, ingredients. Fold in 1/2 cup blueberries dredged with flour. turn into a greased cast iron pan.

Bake for 50 minutes or until a skewer comes out dry. serve steaming hot.

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INGREDIENTS (BLUEBERRY HOT BREAD)

2 eggs

1 cup granulated sugar

1 cup milk

2 ounces melted butter

3 cups sifted flour

1/2 teaspoon salt

4 teaspoons baking powder

1 teaspoon vanilla

2 cups blueberries

DIRECTIONS

Preheat oven to 350F

Beat together the eggs and sugar, until the mixture loses it’s granular constancy, about 3-4 minutes. add milk and melted butter. Sift together flour, salt, and baking powder; add to the liquid ingredients on low speed. Add vanilla.  Mix until just just combined. Don’t worry about the clumps. Toss blueberries in a little flour and add them to the batter. Pour into greased a 9×5 loaf pan.

Bake for 60-75 minutes, or until a skewer, inserted,  comes out dry. Serve directly from pans at table. Freezes perfectly.

2 thoughts on “BLUEBERRY CORN BREAD VS BLUEBERRY HOT BREAD

  1. Teresa

    OMG, this looks delicious. Will be making the blueberry bread today as I have everything I need, especially the NEED to taste this.yummy goodness.

    Reply

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