Blueberry Spoon Bread

Heat oven to 375ºF. Grease a 1 1/2 to 2 quart baking dish.

Rinse blueberries and let drain.

Place milk and salt in a medium-sized saucepan. Bring to a boil over medium high heat. Reduce heat to medium low, and stir in cornmeal. Stir constantly until mixture begins to thicken, about 5 minutes.

Remove from heat and let cool 10 minutes. Stir in butter, vanilla and baking powder.

Beat eggs in a small bowl then add to the batter. Fold in blueberries. Fold in cane sugar.

Pour into prepared baking dish and bake 35–40 minutes.