Corn Bread with Blueberries


2 c. yellow cornmeal
1 c. unsifted all purpose flour
1 c. unsifted whole wheat flour
2/3 c. brown sugar
2 tbs. double-acting baking powder
2 tsp. Salt
3 eggs
1 large orange, peeled, quartered and seeded
1/4 c. butter, melted
2 c. milk
1 pint blueberries, fresh or frozen

Preheat oven to 350F. Grease a 13x9" baking pan; set aside.
In large bowl, combine cornmeal, flours, sugar,
baking powder and salt. Into blender container,
add eggs, orange, butter and milk.
Cover and blend until pureed.
Pour into dry ingredients and stir until well combined.
Gently fold in the blueberries.
Spread batter evenly into baking pan.
Bake for 1 hour or until toothpick inserted in center
comes out clean. Cut into 24 pieces.