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Sometimes you want a breakfast treat that’s not a chocolate-glazed doughnut or a glorified cupcake. That’s where pastry chef Erin McDowell’s skillet blueberry cornbread comes in. It’s like a combination of a blueberry muffin, coffee cake and cornbread—and it’s delicious.
“This is a breakfast cornbread,” the author of The Fearless Baker tells us, “so it’s a nice thing to serve in the morning, without being crazy sweet. It’s sweet from the fruit, but it definitely doesn’t taste like dessert. Plus, it’s easy to make—all in one skillet—and it has a really beautiful texture on top, thanks to the streusel.” Go on, Erin…
“It’s really packed with blueberries,” she continues, “because I believe if you’re going to go in, you go all in.”
We’ll take that as permission to have two pieces.
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