Blueberry Cornbread

3/4 cup (1 1/2 sticks) butter, at room temperature
3/4 cup sugar
1/4 cup honey
3 large eggs
1 1/2 cups stone-ground cornmeal
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 cups milk
1 cup blueberries (fresh or frozen; may substitute raspberries)

Preheat oven to 375 F. Position a rack in middle of oven. Grease a 9- or 10-inch-square baking pan.

Combine the butter and sugar in a mixing bowl. Using an electric mixer, cream together until smooth and fluffy. Beat in the honey, then the eggs until thoroughly blended; beat in the cornmeal.

Sift together the flour, baking powder and salt in a bowl. Alternately, mix dry ingredients and the milk into creamed ingredients, ending with milk. Gently fold in the blueberries.

Turn mixture into prepared pan. Place in oven and bake until lightly browned and a cake tester inserted in center comes out clean, 40 to 50 minutes. Cool slightly on a wire rack before serving.

— Recipe adapted from "Oregon's Cuisine of the Rain," by Karen Brooks.

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