blueberry maple cornbread - {yes, I want cake}

I love a good rainy day.

Not ten rainy days in a row, mind you. But one. I love a SINGLE rainy day. Like we had yesterday. We stayed in our jammies until at least 10 o’clock. We read books. We folded laundry. We cleaned out our front entry closet, found an umbrella and danced around the house with it. We slid on the kitchen floor in socks. We didn’t have to water our garden.

blueberry maple cornbread {yes, I want cake}

We baked bread.

Bread that’s just slightly, slightly sweet. But full of favorite sweet flavors…maple, vanilla, blueberries. Perfect for a rainy day.

blueberry maple cornbread

Or any day, really. Because it’s supposed to be eighty degrees and sunny, and I plan on finishing the second half of the loaf by lunchtime.

maple blueberry cornbread - Yes, I want cake

Blueberry Maple Cornbread


adapted from here

  • 1 C blueberries
  • 1 1/3 C flour
  • 1/2 C yellow cornmeal (finely ground)
  • 1 1/2 t baking powder
  • 1/2 t salt
  • 1/2 C plain or vanilla yogurt
  • 2/3 C maple syrup
  • 1/4 cup oil
  • 1 whole egg
  • 1 egg white
  • 1 vanilla bean, split open and seeds scraped out (or about 1 t vanilla extract)

Preheat oven to 350 degrees.

Mix together the dry ingredients with a whisk: flour, cornmeal, baking powder, and salt.

In a smaller bowl, combine the yogurt, vanilla, maple syrup, oil, eggs, and vanilla.

Add the wet to the dry and stir until just combined.

Scoop the batter into a greased (or parchment paper lined) loaf pan. Sprinkle the blueberries on top and sort of press them into the batter.

Bake for 50 minutes.

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