For a deliciousl treat, whip up this super fast and easy Oregon Blueberry, Ginger and Lemon Zest Cornbread. Great for breakfast, dessert, or coffee!
Ingredients
- 2 c. Blueberries, fresh or frozen
- 1 ½ c. All Purpose Flour
- 1 c. Cornmeal
- ¾ c. Sugar
- 2 tsp. Baking Powder
- ¾ tsp. Salt
- 1 ½ sticks Butter, melted
- 1 c. Milk
- 2 Eggs, beaten
- 1 tsp. Lemon Zest
- 1 T. Fresh Ginger, grated
Instructions
-
Preheat oven to 375 degrees.
- Grease a 9” baking pan with spray or butter, then dust with cornmeal.
- Mix dry ingredients together then add wet ingredients. Combine with blueberries and mix lightly until just combined, do not over mix.
- Add cornbread batter to pan, then level. Dust batter with 1 tablespoon sugar.
-
Bake for 40-45 minutes or until toothpick or knife comes out dry.
Cool for 20 minutes, then invert to remove cornbread from pan.
- Cool for an additional 20 minutes before serving. Serve with honey butter if desired.