Cooking doesn’t come naturally in my family. We’re a precise bunch, and lack that “throw it together” mentality. But that means I’m quite adept at recipe creation (I measure EVERYTHING) and baking. Holiday baking was quite the tradition in our home when I was little. It seemed like cookies, pies and quick bread were constantly emerging from the oven for one occasion or another. But bread is my favorite thing to bake, and I love trialing at least one or two new flavor twists each year. This season, Wild Blueberry Cornbread was my first success (Recipe HERE!).
Since learning the virtues of Wild Blueberries, from their higher nutritional value to year-round frozen availability to their “perfect for baking” size, I’ve been a little obsessed with flavor experimentation. I recently discovered that they are AMAZING with pumpkin, and just knew that Wild Blueberry Cornbread would be a safe winner.
And I couldn’t resist creating a Wild Blueberry “Butter” Recipe to go with the cornbread! It’s so easy, flavorful, rich, beautiful and complimentary to those tender, slightly sweet slices.
The recipe for my Wild Blueberry Cornbread is tested both wheat-based and gluten-free. Of course it’s dairy-free, but it’s also nut-free and soy-free. I’ve yet to test it egg-free, but I think your favorite egg replacer, such as powdered egg replacer or aquafaba, should work well.