Corn-Blueberry Loaf

Corn-Blueberry Loaf
Servings: 24 Prep 10 mins Bake 375°F 25 mins to 30 mins


  • 2 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 3/4 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 1/3 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries

Make It

1. Heat oven to 375 degrees F. Coat two 8-1/2 x 4-1/2 x 2-5/8-inch loaf pans with nonstick cooking spray.

2. In a large bowl, whisk flour, cornmeal, sugar, baking powder, salt and baking soda until blended. Make a well in flour mixture. Whisk buttermilk, oil, eggs and vanilla in a measuring cup; add to flour mixture. Gently whisk just until ingredients are moistened. Fold in blueberries.

3. Divide batter evenly among prepared loaf pans. (This batter can also be made into muffins; baking time will decrease slightly.)

4. Bake at 375 degrees F for 25 to 30 minutes until lightly crowned and lightly browned. Let cool in pans on rack 5 minutes. Turn out onto rack; let cool.

Nutrition Facts

Servings Per Recipe: 24; Amount Per Serving: cal. (kcal): 128, Fat, total (g): 4, chol. (mg): 18, sat. fat (g): , carb. (g): 21, fiber (g): 1, pro. (g): 2, sodium (mg): 190, Percent Daily Values are based on a 2,000 calorie diet.