Blueberry Cornbread Loaf
From Recipes
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | ~1 hour @ 350° |
| Source | Star Tribune |
| Yield / serves | 1 loaf |
| Rating | Very good |
Ingredients
- 1 1/2 c flour
- 1/3 c stone-ground cornmeal
- 1 1/2 t baking powder
- 1/2 t salt
- 1/2 c sour cream
- 1 T lemon juice
- 1/2 c unsalted butter, softened
- 1 c sugar
- 2 t lemon zest
- 2 eggs
- 1 c blueberries
Preparation
Preheat oven to 350.
Butter a 4x8" 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.
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.
Bake the bread until it is golden and tests done, don'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.
