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%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content
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


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


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

There are not reviews for this recipe.

Send Recipe By Email

Blueberry Cornbread
Enter multiple addresses on separate lines or separate them with commas.