Diva Tasting: Lemon Blueberry Cornbread….

Lemon Blueberry Cornbread
1/3 Cup Melted Butter
1 Cup White Sugar
3 Tablespoons Lemon Juice
2 Eggs
1 1/2 Cups All-Purpose Flour
3/4 Cornmeal
1 Teaspoon Baking Powder
1 Teaspoon Salt
1/2 Cup Half N Half
1/2 Cup Buttermilk
2 Tablespoons Grated Lemon Zest
1/2 Cup Chopped Walnuts
1 Cup Fresh Or Frozen Blueberries
2 Tablespoons Lemon Juice
1/4 Cup White Sugar
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8×4 inch loaf pan.
  2. In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries. Pour batter into prepared pan.
  3. Bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 minutes. Meanwhile, combine lemon juice and 1/4 cup sugar in a small bowl. Remove bread from pan and drizzle with glaze. Cool on a wire rack.

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