Blueberry Cornbread

1 cup flour

1 cup cornmeal

3 tbsp. baking powder

1/4 c. sugar

2 eggs

1 c. buttermilk

4 tbsp. butter melted and cooled

1 tbsp. lemon zest

2 c. blueberries

Preheat oven to 350

Sift together flour, cornmeal and baking powder into a large bowl. Mix in sugar. Make a well in the center of the mixture. In a small bowl, whisk together eggs, buttermilk, butter and lemon zest. Add wet ingredients to dry and stir until just combined. Gently fold in blueberries. Pour batter into greased loaf pan. Bake 35-40 minutes. Leave in loaf pan and cool for 5 minutes. Turn bread onto rack to cool.

My review: Out of 5 stars, I'd give this 2. Unfortunately, I was a little disappointed with this one. I had high expectations since I love cornbread and I love blueberries and the picture on Tasty Kitchen looked soooooo good. It really just lacked flavor. It definitely needs more sugar, which came as no surprise, since it only called for 1/4 cup. If I were to make this again, I would double, maybe even triple, the sugar...and I usually cut a lot of sugar from recipes that I make. I might also cut down on the baking powder (calls for 3 tablespoons!) because I swear you could taste it- that's a lot of baking powder! Mine also needed to cook for about 10 minutes longer than specified. After the toothpick came out dry, I took it out and cut into it and the middle oozed with uncooked batter. It has potential, but definitely needs some work.