Blueberry Cornbread

Ingredients:
2 cups blueberries
1 teaspoon + 1 cup all purpose flour, divided
up to 2 T vegetable oil
1 cup yellow cornmeal
1/4 cup dark brown sugar, packed
1 T baking powder
1 teaspoon salt
grated zest of 2 oranges
1 large egg, lightly beaten
1 cup milk [For a more pronounced orange flavor, substitute freshly squeezed orange juice for 1/4 cup of the milk]
1/3 cup vegetable oil

Preparing the blueberry cornbread:
In a small bowl, toss blueberries with 1 teaspoon all purpose flour. Set aside.

Preheat oven to 400 degrees F. Grease 8-inch square baking pan with oil. (Add just enough to grease the pan, or, if you prefer a fried texture to the cornbread’s exterior, add 2 tablespoons.) Place the greased pan in the preheating oven.

In a medium bowl, mix 1 cup flour, cornmeal, brown sugar, baking powder, salt and orange zest. Crumble the mixture between your fingers to evenly distribute the orange zest. Set aside.

In a small bowl, whisk the egg, milk and oil. Pour the milk mixture into the flour mixture; stir just until blended. Gently stir in blueberries.

Remove the hot pan from the oven. Pour batter into the hot pan, taking care to evenly distribute the blueberries.

Bake until wooden pick inserted in center comes out clean, about 20-25 minutes.