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Blueberry Spoon Bread

Recipes >> Breads >> Blueberry Spoon Bread

Good old southern style spoon bread with a twist! Moist, delicious and loaded with blueberries; this can be a side dish, a dessert or breakfast!


  • 3 Cups  low fat Milk
  • 1 Tsp. Sea Salt
  • 1 Cup Yellow or White Corn Meal
  • 2 Tbsp. Butter
  • 1 Tsp. Baking Powder
  • 1 Tsp. Vanilla
  • 1/2 Cup Cane Sugar
  • 2 Eggs, beaten
  • 1 1/2 Cups Fresh or Frozen Blueberries


Heat oven to 375 degrees.  Grease a 1 1/2 to 2 quart baking dish. Rinse blueberries and let drain. Place milk and salt in a medium sized saucepan.  Bring to a boil over medium high heat. Reduce heat to medium low, and stir in cornmeal.  Stir constantly until the mixture begins to thicken, about 5 minutes. Remove from heat and let cool 10 minutes.  Stir in butter, vanilla and baking powder. Beat eggs in a small bowl. Fold in blueberries Fold in cane sugar Pour into prepared baking dish and bake 35 to 40 minutes. Serves 6




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