Unfortunately, I did not take step-by-step pictures because I was so impatient to finally get around to making this delicious dish that I nearly forgot to take any pictures at all! Cornbread on its own is heaven when baked properly, but blueberry cornbread kicks it up a notch. The trick is moisture and maintaining it, hence the yogurt. Although, if I had to bake this all over again (and I think I will) I would probably use honey or vanilla yogurt instead of plain.

Ingredients:
1 c. cornmeal
1 c. unbleached flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt (I used just a dash)
1 c. yogurt (I used Trader Joe’s European style organic plain yogurt)
1 egg
1/4 cup sugar (alternative: honey)
3 TBS melted butter/margarine
2 c. fresh/frozen blueberries (I used both and never measured)

Preheat the oven to 350 degrees F.
Grease an 8-inch square pan with butter/margarine
Combine the dry ingredients in a medium-sized bowl
Combine the wet ingredients (including sugar or honey) in separate bowl
Stir the wet ingredients into the dry, mixing just enough to thoroughly combine
Fold in the blueberries
Pour and spread mixture into the greased pan
Bake for 20 minutes OR until the center is firm to the touch and a knife inserted comes out clean
Serve hot, warm, or at room temperature. Add some melted butter and honey for a truly decadent treat.

This recipe is adapted from The New Moosewood Cookbook: