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Combine dried blueberries and 2 tablespoons boiling water in a small bowl; set aside. Lightly coat the bottom and sides of a 1 1/2-quart soufflé or casserole dish with cooking spray; set aside.
Stir together all-purpose flour, cornmeal, whole-wheat flour, rye flour, baking powder, baking soda, cinnamon and salt in a large bowl. Make a well in the center of flour mixture.
Combine buttermilk (or sour milk), molasses and maple sugar (or brown sugar) in a medium bowl. Add buttermilk mixture all at once to flour mixture; stir just until moistened. Fold in undrained blueberries. Pour batter into the prepared baking dish, spreading evenly. Cover with foil.
Place a trivet, rack or crumpled foil in the bottom of a 6-quart slow cooker. Add enough boiling water to reach a depth of 1 inch. Place souffle dish in cooker. Cover and cook on High for 3 to 3 1/2 hours or until a wooden toothpick inserted in the center comes out clean. Transfer dish to a wire rack; cool for 10 minutes. Remove bread from dish.
Meanwhile, place cream cheese in a small mixing bowl and beat with an electric mixer on medium speed until smooth. Beat in honey and lemon zest. Serve warm bread with topper.