Ingredients
- 2 cups fresh or frozen (unthawed) blueberries or 1 can (15-ounce) blueberries, well drained
- 1⁄2 cup apricot preserves
- 1⁄3 cup orange or apple juice
- 1 package cornbread mix
- 1 egg
- 1⁄2 cup milk
- 1 teaspoon sugar, optional
Instructions
- Preheat oven to 400°F
- In a 2-quart baking dish toss together blueberries, apricot preserves and juice
- In a medium mixing bowl, lightly stir together cornbread mix, egg and milk until just combined
- Spoon cornbread batter over mixture and spread evenly
- Sprinkle with sugar, if desired
- Bake until top is firm and lightly browned and blueberries are bubbly, about 20 minutes
- Serve warm or at room temperature