Blueberry Cornbread (Siobhan)

~Blueberry Streusel Cornbread~

This blueberry cornbread is a delicious variation from regular cornbread. We found the recipe in a Cuisine at Home magazine and have been making it ever since!

Ingredients

• Streusel:
• ¹⁄₂ cup all-purpose flour
• ¹⁄₂ cup packed brown sugar
• ¹⁄₃ cup yellow cornmeal
• 6 T unsalted butter sliced
• ¹⁄₄ tsp salt
• Zest one lemon (or a dash of lemon juice)
• Cornbread:
• 1 ¹⁄₃ cups all-purpose flour
• 1 ¹⁄₂ cups sugar
• 1 cup yellow cornmeal
• 1 T baking powder
• 1 tsp salt
• ³⁄₄ cup milk
• ²⁄₃ cup buttermilk
• 4 eggs beaten
• 1 stick unsalted butter (melted)
• ¹⁄₄ cup vegetable oil
• 2 T fresh lemon juice
• 1 tsp vanilla extract
• 1 ¹⁄₂ cups frozen blueberries or fresh

For the streusel, pulse 1/2 cup flour, brown sugar, and 1/3 cup cornmeal in a food processor. Add sliced butter, 1/4 tsp salt, and zest or juice. Pulse until the mixture comes together in clumps. Transfer to the freezer while you prepare the cornbread.

 For the cornbread, sift together 1 1/3 cups flour, sugar, 1 cup cornmeal, baking powder, and 1 tsp. salt. Sift a second time.

 Whisk together milk, buttermilk, eggs, melted butter, oil, lemon juice, and vanilla. Stir in the flour mixture just to combine. I like to use a rubber scraper for this step.

Transfer batter to a skillet or two small cake pans. I used two 8-inch pans. Bake cornbread for ten minutes at 400 degrees. Remove from oven and top with blueberries, then the streusel. Bake 25-30 minutes more. The cornbread is done when the top is firm and a toothpick inserted in the center comes out clean.

Click here for the blueberry streusel cornbread recipe printable.