2 large eggs, lightly beaten

1 teaspoon lemon extract

1/4 teaspoon lemon zest

2/3 cup fresh blueberries (dusted with flour)

1/3 cup fresh basil, thinly sliced (or 1 to 2 tablespoons of dried basil for a more intense flavor)

For the basil butter: Stir chopped basil into softened butter and set aside.

For the cornbread: Remove any stems from blueberries. Wash the berries, pat dry and lightly sprinkle with 1 tablespoon flour to help prevent them from sinking or bleeding color.

In a large bowl, combine the rest of the flour, cornmeal, sugar, baking powder, baking soda and salt.

In a separate bowl, whisk together oil, melted butter, buttermilk, eggs, lemon extract and lemon zest. Add to the flour mixture and stir quickly until well combined. Using a rubber spatula, gently fold in the fresh blueberries and basil.

Bake for 35 to 45 minutes, or until the top is golden and a cake tester inserted into the center of the bread comes out clean. If it needs to bake longer but the top is already golden, then place a piece of tin foil over the top of the bread to prevent further browning. Transfer the pan to a rack to cool for 5 minutes before removing and placing on a wire rack to cool. Serve hot with basil butter.

(Susan Russo is a freelance food writer in San Diego, Calif. One for the Table is Amy Ephron's online magazine that specializes in food, politics and love. www.oneforthetable.com.)