Blueberry Cornbread

I love this Blueberry Cornbread recipe. It is an adaptation of a recipe from my Moosewood Cookbook. I reduced the amount of sugar by 1/4 cup. The wild, Maine blueberries were fresh, having just picked them in my back field a few hours before making this.

Blueberry Cornbread

1 cup flour
1 cup cornmeal
1 T baking powder
1/2 tsp salt
1/2 c sugar
1/2 cup yogurt, plain
1/2 cup milk
1 large egg
1/2 cup softened butter
1 cup of blueberries (and maybe an extra handful)

1. Combine dry ingredients.
2. Beat egg and combine with milk, yogurt, and butter. Mix thouroughly.
3. Add liquid mixture to dry ingredients. Stir to blend.
4. Fold in the blueberries.
5. Pour into square baking pan.
6. Bake at 375 for about 35-40 minutes. Cool. Cut into small squares.