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Blueberry cornmeal hoecakes are a delightful twist on traditional pancakes, incorporating the rustic charm of cornmeal and the sweet bursts of fresh blueberries. They’re a staple in our household, especially on lazy weekends when we can all gather around the table for a leisurely breakfast. These hoecakes are a wonderful blend of textures and flavors that remind us of the comforts of home. They’re both hearty and tender, making them perfect for a filling breakfast or brunch. The origins of hoecakes go way back to early American settlers, and they’ve stood the test of time for a good reason. Adding blueberries not only freshens up this classic but also adds a nutritional punch and a hint of natural sweetness that is hard to resist.
These blueberry cornmeal hoecakes go wonderfully with a side of crispy bacon or sausage for some savory balance. If you’re looking to keep things lighter, a fresh fruit salad or yogurt with a drizzle of honey would complement them perfectly. A dollop of whipped cream or a pat of butter and some warm maple syrup can take these hoecakes to the next level. And don’t forget a hot cup of coffee or a glass of cold milk for the ultimate breakfast experience.
Blueberry Cornmeal Hoecakes
Servings: 4
Ingredients
1 cup cornmeal
1/2 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 cup buttermilk
1/2 cup milk
1 cup fresh blueberries
Butter or oil for cooking
Directions
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