Blueberries and tomatoes are one of those seasonal miracles. Their magic is dumbed down by their ubiquity, and honestly, their off season mediocrity. I have had so many ok blueberry muffins and blots. They're passable, efficient, even. But it's not until summertime when the fruit is ripe on the vine or branch that I start to notice them in a profound way.
Enter two blueberry bread recipes. Neither are particularly sweet, but a touch of honey and butter can fix that if you're into it. Whether you feel more like a savory blueberry cornbread, or a light and simple blueberry hot bread, be sure to try these recipes now, when blueberries are at their best.
Blueberry Cornbread
4 oz butter
1 cup sugar
2 eggs
1 cup yellow cornmeal
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk
1 cup blueberries
Preheat oven to 375 F
In an mixer with a paddle attachment, cream butter with sugar. Add eggs one at a time, followed by the cornmeal.
Sift together the flour, baking powder, and salt. Add one-third of the flour mixture to cornmeal mixture, then 1/2 cup of milk. Mix together on low and continue adding dry, then wet, ingredients. Fold in 1/2 cup blueberries dredged with flour. turn into a greased cast iron pan.
Bake for 50 minutes or until a skewer comes out dry. serve steaming hot.
Blueberry Hot Bread
2 eggs
1 cup granulated sugar
1 cup milk
2 oz melted butter
3 cups sifted flour
1/2 teaspoon salt
4 teaspoons baking powder
1 teaspoon vanilla
2 cups blueberries
Preheat oven to 350F
Beat together the eggs and sugar, until the mixture loses it's granular constancy, about 3-4 minutes. add milk and melted butter. Sift together flour, salt, and baking powder; add to the liquid ingredients on low speed. Add vanilla. Mix until just just combined. Don't worry about the clumps. Toss blueberries in a little flour and add them to the batter. Pour into greased a 9x5 loaf pan.
Bake for 60-75 minutes, or until a skewer, inserted, comes out dry. Serve directly from pans at table. Freezes perfectly.
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