Shelly's Recipe

BLUEBERRY CORNBREAD

Category: Bread

1 1/2 cups all purpose flour
1/3 cup sugar
1/3 cup brown sugar
1/2 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
1 teaspoon vanilla extract
1 teaspoon lemon zest
2 large eggs, lightly beaten
1/3 cup oil
4 tablespoons butter, melted
1 cup fresh or fresh frozen blueberries

Preheat oven to 350. Spray an 9 inch square baking pan with non stick baking spray or brush with butter and cornmeal and set aside.

In a medium mixing bowl, whisk together flour, sugar, corn meal, baking powder, zest and salt. In a separate large mixing bowl, whisk together milk, eggs, vanilla, oil and butter. Add to flour mixture to wet mixture and stir just until blended. Sprinkle blueberries on top. Pour 8 inch square baking pan. Bake for 35 to 45 minutes on 350 degrees or until tooth pick comes out clean. Serve with butter.