https://recipes.oncloverpond.us/index.php?action=history&feed=atom&title=Blueberry_Cornbread_Loaf 2026-04-04T05:38:35Z Revision history for this page on the wiki MediaWiki 1.45.1 https://recipes.oncloverpond.us/index.php?title=Blueberry_Cornbread_Loaf&diff=3399&oldid=prev 2020-07-24T17:04:27Z

<p>Created page with &quot;{{RecipeSummary |PrepTime=20 min |CookTime=~1 hour @ 350° |Source=Star Tribune |Yield=1 loaf |Rating={{Very Good}} }} === Ingredients === * 1 1/2 c flour * 1/3 c stone-ground...&quot;</p> <p><b>New page</b></p><div>{{RecipeSummary<br /> |PrepTime=20 min<br /> |CookTime=~1 hour @ 350°<br /> |Source=Star Tribune<br /> |Yield=1 loaf<br /> |Rating={{Very Good}}<br /> }}<br /> === Ingredients ===<br /> * 1 1/2 c flour<br /> * 1/3 c stone-ground cornmeal<br /> * 1 1/2 t baking powder<br /> * 1/2 t salt<br /> * 1/2 c sour cream<br /> * 1 T lemon juice<br /> * 1/2 c unsalted butter, softened<br /> * 1 c sugar<br /> * 2 t lemon zest<br /> * 2 eggs<br /> * 1 c blueberries<br /> <br /> === Preparation ===<br /> Preheat oven to 350.<br /> <br /> Butter a 4x8&quot; loaf pan and lightly dust with cornmeal and flour. In a small bowl, mix flour, cornmeal, baking powder, and salt. In a measuring cup, stir together the sour cream and lemon juice.<br /> <br /> In a large bowl, cream the butter, sugar, and lemon zest until light and fluffy, about 3 minutes. Beat in the eggs one at a time. Stir in the dry ingredients alternately with the sour cream mixture and mix just until blended. Fold in blueberries and turn into prepared pan.<br /> <br /> Bake the bread until it is golden and tests done, don&#039;t over bake, about one hour. Check midway through, and cover loosely with foil if too dark. Cook cake on a wire rack in pan, unmold and slice.<br /> <br /> [[Category:Quick Breads]]</div>

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