Karyl’s Blueberry Cornmeal Loaf

The pairing of blueberries and cornmeal is a happy one; the tart berries burst through the cornmeal crunch. (Try adding a handful of blueberries to your favorite corn muffins for summer breakfast.)

This is a moist pound-cake-style loaf that slices clean and keeps well for several days. I like it best toasted—almost like an instant blueberry-cornmeal muffin. It’s from Karyl Bannister’s Cook & Tell newsletter.