Blueberry and orange are the perfect blend of flavors to perk up one's taste buds on a weekend morning.

Blueberry Cornmeal Pancakes with Orange Butter

2 cups all-purpose flour
1 cup yellow or white cornmeal
1/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
2 large eggs
3 cups buttermilk
1/3 cup butter, melted
2 cups blueberries, fresh or frozen (unthawed)

Orange Butter:
3/4 cup butter, softened to room temperature
2 tablespoons powdered sugar
1 tablespoon grated orange peel
2 tablespoons orange liqueur
2 tablespoons orange juice
1/4 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1/8 teaspoon salt

1. In a large bowl combine flour, cornmeal, sugar, baking powder, baking soda, salt, and cinnamon.
2. In a medium bowl, beat eggs; add buttermilk and 1/3 cup melted butter. Add the egg mixture to the flour mixture and stir just until moistened; fold in blueberries. Spoon 1/4 cup of the batter onto a greased griddle. Cook until both sides are light brown on the inside and crisp on the outer edges. Repeat with remaining butter. Serve with Orange Butter.
3. For Orange Butter: Combine 3/4 cup butter, powdered sugar, and grated orange peel in a mixer bowl and beat until light and fluffy. Beat in orange liqueur, orange juice, vanilla, nutmeg, and salt. Serve with the pancakes.

Makes 6 servings.