Recipes: Bread

Oregon Blueberry, Ginger and Lemon Zest Cornbread

For a deliciousl treat, whip up this super fast and easy Oregon Blueberry, Ginger and Lemon Zest Cornbread. Great for breakfast, dessert, or coffee! 


  • 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


  • 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.