Blueberry Johnnycake

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Cornbread is baked with blueberries in the batter, served for breakfast with syrup. Thanks to Sharon for sharing this recipe for a blueberry breakfast cake.

Cook Time: 25 minutes

Total Time: 25 minutes

Ingredients:

2 cups yellow cornmeal
1 cup all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup cold butter, cut in small pieces
1 1/2 cups milk
3 large eggs
2 cups frozen blueberries, unthawed

Preparation:

Butter bottom of 13x9x2-inch baking pan and preheat oven to 400°.

Combine first 5 ingredients in food processor; process until blended. Cut in butter,using pulse, until mixture resembles coarse meal. Whisk together milk and eggs in large bowl. Stir meal mixture into the milk mixture just until blended. Fold in the blueberries. Spread the batter in the prepared pan.

Bake for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cut into large squares and serve warm with maple syrup or blueberry syrup.
Serves 8.
Shared by Sharon.

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