Ingredients

The following ingredients have 4 Servings
  • 1/2 cup unsalted butter (melted)
  • 1/2 cup brown sugar (packed)
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup oat flour
  • 1/2 cup all purpose flour
  • 1 cup yellow cornmeal
  • 1 1/2 cups blueberries

Instruction

  • Preheat oven to 350F
  • Butter a 9 inch spring form pan.
  • Whisk the butter and sugar together until there are no lumps. Then whisk in the eggs, one at a time, and then the buttermilk.
  • Stir in the baking soda, salt, flours, and cornmeal, stirring just until combined. Fold in the berries.
  • Turn the batter into the prepared pan and smooth out the top. You can pop a few extra blueberries into the top of the batter if you like.
  • Bake for about 35 minutes, or until the cornbread is golden and a toothpick inserted in the center comes out without any wet batter clinging to it. You might have a few cracks on top and the edges will just be pulling away from the sides of the pan slightly. Cool on a rack for about 15 minutes before releasing the sides of the spring form pan.