The best delicious Blueberry Corn Bread (or Raspberry) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Blueberry Corn Bread (or Raspberry) recipe today!
Hello my friends, this Blueberry Corn Bread (or Raspberry) recipe will not disappoint, I promise! Made with simple ingredients, our Blueberry Corn Bread (or Raspberry) is amazingly delicious, and addictive, everyone will be asking for more Blueberry Corn Bread (or Raspberry).
What Makes This Blueberry Corn Bread (or Raspberry) Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Blueberry Corn Bread (or Raspberry).
Ready to make this Blueberry Corn Bread (or Raspberry) Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
3/4 c Butter, at room temperature
1 c Sugar
3 lg Eggs
1 1/2 c Coarse-grind yellow cornmeal
2 c Unbleached all-purpose flour
1 tb Baking powder
1/2 ts Salt
2 c Milk
1 c Blueberries
** Any berries can be used. Raspberries are great.
1. Preheat an oven to 375 degrees. Position a rack in the middle of the
oven. Grease a 9- or 10-inch square baking pan.
2. Combine the butter and sugar in a mixing bowl. Using an electric mixer
cream together until smooth and fluffy. Beat in the eggs until thoroughly
blended, then beat in the cornmeal.
3. Sift together the flour, baking powder and salt into a bowl. Alternately
mix the dry ingredients and the milk into the creamed ingredients. Gently
fold in the blueberries.
4. Turn the mixture into the prepared pan. Place in the oven and bake until
lightly browned and a cake tester inserted in the center comes out clean,
40 to 50 minutes. Cool slightly on a wire rack before serving.
MC formatted by Brenda Adams; post mc and Bakery-Shoppe 6/29/97
Yields
9 Servings
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