Nutritional Info

Nutrition Facts

Serving Size 1 (74g)

Calories 197
Calories from Fat 7 (4%)
Amount Per Serving %DIV
Total Fat 0.8g 1%
Saturated Fat 0.3g 2%
Monounsaturated Fat 0.3g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 3.5mg 1%
Sodium 134.5mg 6%
Potassium 78.5mg 2%
Total Carbohydrate 43.3g 14%
Dietary Fiber 1.2g 5%
Sugars 15.7g
Protein 3.5g 7%

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Recipe Description
Make the most of fresh blueberries in this luscious breakfast or tea time treat. For more blueberry flavor, erve with a blueberry sauce.
Prep time
10 min
Cook time
1 hr 15 min
Ready In
1 hr 25 min

Ingredients

Serves Tool

Serves To:USMetric
1 1/2 Cup(c)  all purpose flour
1 Cup(c)  cornmeal
3/4 Cup(c)  granulated sugar
2 Teaspoon(t)  lemon zest, grated
2 Teaspoon(t)  orange zest, grated
1 Teaspoon(t)  baking soda
1/2 Teaspoon(t)  salt
2   eggs
1/2 Cup(c)  fortified orange juice
1/4 Cup(c)  vegetable oil
1/2 Cup(c)  fresh blueberries

Preparation

In a large bowl, stir together flour, cornmeal, sugar, lemon zest, orange zest, baking soda and salt. In a small bowl, whisk together eggs, orange juice and oil. Using a fork, stir into dry ingredients just until moistened. Fold in blueberries. Spoon into prepared pan. Bake in preheated oven for 1 to 1 1/4 hours, or until firm to the touch and a tester inserted in the center comes out clean. Let cool in pan on a wire rack before slicing. Cover and store in the refrigerator for up to 2 days, or wrap in plastic wrap, then foil, and store in the freezer for up to 2 months.

Additional notes

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Blueberry Cornbread
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