Blueberry Cornbread

By lorik

Ingredients

• For Streusel:
• 1/2 cup AP Flour
• 1/2 cup brown sugar
• 1/3 cup yellow cornmeal
• 6 Tbsp unsalted butter, sliced
• 1/4 tsp table salt
• Zest of 1 lemon
• For Cornbread:
• 1 1/3 cup AP Flour
• 1 1/2 cup granulated sugar
• 1 cup yellow cornmeal
• 1 Tbsp baking powder
• 1 tsp table salt
• 3/4 cup milk
• 2/3 cup buttermilk
• 4 eggs, beaten
• 1 stick unsalted butter, melted (8 Tbsp)
• 1/4 cup vegetable oil
• 2 Tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1 1/2 cups fresh or frozen blueberries
• Sour cream or Crème Fraiche

Details

Servings 10
Adapted from cuisineathome.com

Preparation

Step 1

Preheat oven to 400. Spray a 10 inch cast iron skillet or a 10 x 2 round cake pan with non stick cooking spray.

For the Streusel: Pulse together 1/2 cup flour, brown sugar, and 1/3 cup cornmeal together in food processor to combine. Add sliced butter, 1/4 tsp salt and zest and pulse until mixture comes together into large clumps. Transfer to a bowl and freeze while getting batter ready.

For cornbread: Sift together 1 1/3 cup flour, granulated sugar, 1 cup cornmeal, baking powder, and 1 tsp table salt. Sift again.

Whisk together milk, buttermilk, eggs, melted butter, vegetable oil, lemon juice and vanilla extract in a separate bowl; stir in flour mixture to combine. Transfer batter to prepared skillet and bake 10 minutes. Remove from oven and sprinkle blueberries evenly over batter and top with the streusel. Return to oven and bake until a toothpick inserted in the center comes out nearly clean, about 25-30 minutes. Remove from oven and let bread cool for 15-20 minutes.

Slice cornbread and serve with sour cream or crème fraiche.