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Blueberry Cornmeal Bread Sweet mini cornmeal loaves are packed with fresh blueberries and vanilla for a perfect Summer combination!

Get the Recipe: Blueberry Cornmeal Bread

Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Yield: 8
Author: Annie Holmes
This Blueberry Cornmeal Bread is packed with fresh blueberries and vanilla for a perfect summer flavor combination!
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Ingredients
 

  • 1 cup Gluten-Free Bisquick
  • 1/2 cup yellow cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 package vanilla instant pudding mix, 3.4 ounce
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup oil
  • 1 1/2 cups buttermilk
  • 2 eggs, beaten
  • 1 1/4 cups blueberries
  • 1 teaspoon cornstarch

Instructions
 

  • Preheat oven to 350ºF.
  • In a large bowl, combine the flour, cornmeal, sugar, pudding mix, baking powder and salt.
  • Add the milk, oil, and eggs and mix until well combined.
  • Add the blueberries and cornstarch to a small bowl and toss to coat.
  • Add blueberries to the batter and lightly fold them in.
  • Grease an 8-count mini loaf pan (or muffin tin) and fill 3/4 full with batter.
  • Bake for 20-25 minutes, or until a toothpick comes out clean.

Notes

Loaf pan: I made this recipe in an 8-count mini loaf pan and it resulted in 8 perfect mini loaves. You can likely bake this recipe in a regular 9x5-inch loaf pan instead, but note that the bake time will be significantly increased.
Serving: 1 slice, Calories: 394kcal, Carbohydrates: 36g, Protein: 6g, Fat: 26g, Saturated Fat: 3g, Polyunsaturated Fat: 22g, Cholesterol: 50mg, Sodium: 608mg, Fiber: 2g, Sugar: 18g
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