Lemon Blueberry Corn Bread

1-1/4 Cups of All-Purpose Flour
3/4 Cup of Corn Meal
1/4 Cup of Sugar
Two Teaspoons of Baking Powder
1/2 Teaspoon of Sea Salt
1 Cup of Skim Milk
1/4 Cup of Vegetable Oil
A Beaten Egg
12 Ounces of Fresh Blueberries
A Teaspoon of Lemon Zest
A Tablespoon of Fresh Lemon Juice

Preheat the oven to 400 degrees. Apply cooking spray to an 8 or 9 inch baking pan.

Combine dry ingredients. Mix well.

Combine wet ingredients in a separate bowl from the dry ingredients. Whisk well.

Combine the wet ingredients with the dry ingredients. Whisk until well blended.

Add the blueberries, the lemon zest and the lemon juice. Fold these ingredients into the batter with a spatula.

Pour the batter into the sprayed baking pan.

Bake 20-25 minutes in the preheated oven until golden brown. The bread is done when a wooden toothpick inserted in the center comes out clean.

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