Ingredients
4 cups fresh blueberries1 cup plus 2 tablespoons sugar1 tablespoon quick-cooking tapioca2 teaspoons grated lemon zest1 teaspoon ground cinnamon1/4 to 1/2 teaspoon ground nutmegTOPPING:1/2 cup butter, softened, divided1 cup confectioners’ sugar1 large egg, room temperature1 cup all-purpose flour1/2 cup cornmeal2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon salt3/4 cup buttermilk2 tablespoons maple syrup
Preparation
In a large bowl, combine the blueberries, sugar, tapioca, lemon zest, cinnamon and nutmeg. Let stand for 15 minutes. Pour into a greased 11x7-in. baking dish.
In a small bowl, beat 1/4 cup butter and confectioners’ sugar. Add egg; beat well. Combine the flour, cornmeal, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating just until combined. Pour over berry mixture.
Bake at 375° until a toothpick inserted in the center comes out clean, 35-40 minutes.
In a small saucepan, melt remaining 1/4 cup butter over low heat. Remove from the heat; stir in the syrup. Brush over cornbread. Broil 4-6 in. from the heat until bubbly, 1-2 minutes. Serve warm.
