Blueberry Corn Bread

1 cup yellow cornmeal
1 cup sifted all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
1 egg
1 cup milk
1/4 cup shortening
1/2 teaspoon salt
1 cup fresh blueberries, rinsed and drained

Preheat oven to 425F.

In large bowl, sift cornmeal, flour, sugar, baking powder and salt. Add egg, milk and shortening. Beat with rotary mixer 1 minute or until smooth.

In small bowl, mix 1 tablespoon flour and 1 tablespoon sugar.

Gently toss blueberries with flour and sugar mixture until berries are evenly coated. Fold blueberries into batter. Pour batter into well greased 8 x 8 x 2 inch baking pan.

Bake for 20 minutes or until golden brown.

Source: North Carolina Blueberry Council