This recipe came from Family Circle magazine. It was time to use up the rest of the blueberries I picked and froze over the summer, so this seemed like a good way to use them. We randomly decided to make muffins instead of a loaf, but it would be good as a loaf. If you decide to do this, bake them for 20 minutes in a greased muffin pan. You'll get about 16 muffins. We liked them a lot. I would even enjoy them without the blueberries because the corn muffin base is so delicious. I would make these again.
2 cups all-purpose flour
1 cup yellow cornmeal
3/4 cup sugar
1 tbsp baking powder
1 tsp salt
1/2 tsp baking soda
1 cup buttermilk
1/3 cup vegetable oil
1 tsp vanilla extract
1 cup fresh or frozen blueberries
1. Heat oven to 375°. Coat two 8 1/2 x 4 1/2 x 2 5/8 inch loaf pans with nonstick cooking spray.
2. In a large bowl, whisk flour, cornmeal, sugar, baking powder, salt and baking soda until blended. Make a well in flour mixture. Whisk buttermilk, oil, eggs, and vanilla in a measuring cup; add to flour mixture. Gently whisk just until ingredients are moistened. Fold in blueberries.
3. Divide batter evenly among prepared loaf pans. (This batter can also be made into muffins; baking time will decrease slightly).
4. Bake at 375° for 25-30 minutes until lightly crowned and lightly browned. Let cool in pans on rack 5 minutes. Turn out onto rack; let cool.
Yield: 2 loaves, or 16 muffins