Summer is that fleeting season where blueberries are sweet, fat, and not considered an aspirational purchase. I buy the antioxidant-packed little balls of happiness in multi-pound containers, so after I saw this recipe on Food Porn Daily, I had to whip up a version of my own.
Blueberry Peach Cornmeal Bread
1 cup all-purpose flour
1 cup cornmeal
3 teaspoons baking powder
1/8 cup sugar
1/8 cup brown sugar
1/2 cup egg whites
1 cup buttermilk
1/2 stick unsalted butter, melted
1 cup blueberries
1 peach, peeled and chopped
Preheat oven to 350. Mix together butter, sugars, buttermilk, and egg whites. Stir together flour, cornmeal, and baking powder and slowly add to the butter mixture. Slowly pour butter, sugars, buttermilk, and egg whites into dry ingredients. Fold in blueberries and peaches.
Pour batter into a greased loaf pan and bake for about 35 minutes or until knife inserted into the center comes out clean. Cool, slice, and modestly accept massive praise.
Baking tunes: "Blueberry Hill" by Fats Domino. Obvi. Inspired in part by Richie Cunningham.