Corn-Blueberry Loaf

Makes 24
Prep 10 m
Bake 25 - 30 m



  1. 1 of 4 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. 2 of 4 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. 3 of 4 Divide batter evenly among prepared loaf pans. (This batter can also be made into muffins; baking time will decrease slightly.)
  4. 4 of 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 Information for Corn-Blueberry Loaf
Servings Per Recipe: 24
Per Serving: 1 g fiber, 18 mg chol., 21 g carb., 4 g Fat, total, 128 kcal cal., 2 g pro., 190 mg sodium, 0 g sat. fat