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One for the Table: Baking with basil and blueberries

By Susan Russo on

Oneforthetable.com

The farmers' markets here in Southern California are amazing; you can find dates, figs, guavas, kumquats, passion fruit, persimmons and pluots, but rarely do you see humble blueberries. I grew up picking and eating fresh blueberries every summer back in New England. Why, I wondered, are they so hard to find in California?

The problem is dirt. Apparently, blueberries like to grow in highly acidic soil and Southern California has alkaline soil. This presents a challenge to growing blueberries (which explains why most of the blueberries I buy at the market are from Washington).

So when I found these pristine Washington blueberries, I bought three pints. After eating enough berries to make me worried I might overdose, I decided to bake something with the remaining berries. So here is a variation of my mom's old-fashioned cornbread.

I have enjoyed experimenting with various fresh herbs in baked goods. Whereas rosemary's bold flavor remains unaltered by the oven's heat, fresh basil loses much of its intensity. So, here are my recommendations: Use an ample amount of fresh basil, a 1/3 to 1/2 cup. It won't be overpowering. Or use dried basil, which maintains its flavor better. You could also use 1 to 2 tablespoons of dried basil with some fresh basil for a prettier look.

Lemony Blueberry Cornbread with Basil Butter

 

Basil Butter:

1/4 cup butter, slightly softened

1 tablespoon fresh finely chopped basil

Place a rack in center of oven and preheat to 375 F. Butter or coat with cooking spray a 5-by 9-inch loaf pan and set aside.

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