Blue cornbread with pineapple and blueberries

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 16

This cornbread with blueberries and pineapple chunks can be baked in place of pie. It's fluffy, fragrant, and deliciously moist, especially the next day after it's rested under plastic wrap. Baked with our Blueberry Pineapple Cornbread Mix, the blueberries give it a natural fruity sweetness and a cheerful purple-blue hue with contrasting pineapple yellow.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Mixture

4 dried pineapple rings, cut into pieces
1 cup dried blueberries
0.5 cup fine corn flour
1 cup blue cornmeal
0.5 cups premium flour
2 tsp baking powder
0.5 tsp of soda
1 teaspoon of salt
You will need: 1-liter glass jar

Ingredient Substitution Suggestions

We recommend

Recipe:

Grease a 9- or 8-inch (22- or 20-cm) square pan and line it with parchment paper. In a large bowl, combine the Blueberry Pineapple Cornbread mix with 1 cup of buttermilk or kefir, 2 eggs, and 4 tablespoons of melted butter. Pour into the prepared pan and bake at 425°F (220°C) until a toothpick inserted into the center comes out clean, about 25 minutes. Cool, then cut into squares.