Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Blueberry Lemon Cornbread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 20 reviews

This Blueberry Cornbread with lemon zest is a delightful twist on the classic cornbread, featuring juicy frozen blueberries folded gently into a moist and tender batter. Baked to a golden finish with a subtle citrus aroma, it offers a perfect balance of sweet and tangy flavors, ideal for breakfast, snacks, or a comforting dessert.

  • Total Time: 30-35 minutes
  • Yield: 9 servings (9 squares from an 8-inch pan)

Ingredients

Dry Ingredients

  • 1 cup + 1 tablespoon all-purpose flour (set aside 1 tablespoon for blueberries)
  • 1 cup yellow cornmeal
  • ⅓ cup light brown sugar
  • 1 tablespoon baking powder
  • ⅛ teaspoon salt
  • 1 teaspoon lemon zest

Wet Ingredients

  • 1 large egg, lightly beaten
  • ⅔ cup milk
  • ½ cup vegetable oil
  • ½ teaspoon vanilla extract

Other

  • 1 ½ cups frozen blueberries

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 400° F (204° C) and spray an 8-inch square or cake pan with nonstick cooking spray to prevent sticking.
  2. Toss Blueberries with Flour: Toss the frozen blueberries with 1 tablespoon of all-purpose flour to coat them evenly. This step helps prevent the berries from sinking to the bottom during baking.
  3. Mix Dry Ingredients: In a large bowl, whisk together the remaining all-purpose flour, yellow cornmeal, light brown sugar, baking powder, salt, and lemon zest until well combined.
  4. Combine Wet Ingredients: In a medium bowl, whisk the beaten egg, milk, vegetable oil, and vanilla extract until smooth and blended.
  5. Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl of dry ingredients and stir gently just until the dry ingredients are moistened. Avoid overmixing to prevent a tough texture.
  6. Fold in Blueberries: Gently fold the flour-coated blueberries into the batter, ensuring they are evenly distributed without bursting.
  7. Bake the Cornbread: Pour the batter into the prepared pan and bake for 20-25 minutes. Check doneness by inserting a toothpick or cake tester into the center; it should come out clean or with a few moist crumbs but no wet batter.
  8. Cool and Serve: Allow the cornbread to cool on a wire rack for at least 10 minutes before cutting. Serve warm or cold as preferred.

Notes

  • The Flour Toss: Don’t skip tossing the blueberries with flour—it prevents them from sinking and keeps the color vibrant.
  • Avoid Overmixing: Stir batter just until the flour streaks disappear to maintain a tender crumb.
  • Center Check: Since blueberries add moisture, check the center with a toothpick; if wet, bake an extra 3-5 minutes.
  • Clean Slicing: For neat squares, cool the cornbread completely before slicing to avoid tearing from warm berries.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://flavorhug.com/blueberry-lemon-cornbread-recipe/