Blueberry Cornbread
Blueberry cornbread is moist and delicious, this recipe uses buttermilk and oat flour for a tender texture.
Servings: 10 servings
Equipment
- 9 inch round springform pan or regular cake pan
Ingredients
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 cup buttermilk
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup oat flour
- 1/2 cup all purpose flour
- 1 cup yellow cornmeal
- 1 1/2 cups blueberries
Instructions
- Preheat oven to 350F
- Butter a 9 inch spring form pan.
- Whisk the butter and sugar together until there are no lumps. Then whisk in the eggs, one at a time, and then the buttermilk.
- Stir in the baking soda, salt, flours, and cornmeal, stirring just until combined. Fold in the berries.
- Turn the batter into the prepared pan and smooth out the top. You can pop a few extra blueberries into the top of the batter if you like.
- Bake for about 35 minutes, or until the cornbread is golden and a toothpick inserted in the center comes out without any wet batter clinging to it. You might have a few cracks on top and the edges will just be pulling away from the sides of the pan slightly. Cool on a rack for about 15 minutes before releasing the sides of the spring form pan.
Nutrition
Serving: 1 · Calories: 271 kcal · Carbohydrates: 36 g · Protein: 5 g · Fat: 12 g · Saturated Fat: 7 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Trans Fat: 0.4 g · Cholesterol: 60 mg · Sodium: 215 mg · Potassium: 159 mg · Fiber: 3 g · Sugar: 14 g · Vitamin A: 383 IU · Vitamin C: 2 mg · Calcium: 51 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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