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Lemon Blueberry Cornbread Skillet Recipe

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3.8 from 81 reviews

This Lemon Blueberry Cornbread Skillet is a delightful twist on classic cornbread, featuring zesty lemon and sweet blueberries baked in a cast iron skillet for a moist, flavorful treat with a golden crust.

  • Total Time: 35 minutes
  • Yield: 8 servings

Ingredients

Dry Ingredients

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 4 tsp baking powder
  • 1/2 tsp salt
  • Zest of 1 fresh lemon (about 1 tsp)

Wet Ingredients

  • 1 cup milk
  • 1 large egg
  • 1/3 cup cooking oil
  • 1 Tbsp fresh lemon juice

Additional Ingredients

  • 1 Tbsp butter
  • 1/2 cup frozen blueberries

Instructions

  1. Preheat: Preheat the oven to 425ºF (220ºC) with the cast iron skillet inside, allowing the skillet to heat along with the oven for even cooking and a crispy crust.
  2. Prepare lemon zest and juice: Zest one fresh lemon to yield about 1 teaspoon and squeeze approximately 1 tablespoon of lemon juice for the batter.
  3. Mix dry ingredients: In a large bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, salt, and lemon zest. Use your hands to gently massage the lemon zest into the dry mixture to release its aromatic oils.
  4. Mix wet ingredients: In a separate bowl, whisk together the milk, cooking oil, egg, and 1 tablespoon of fresh lemon juice until well combined.
  5. Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir gently just until all the dry ingredients are moistened. The batter should still be slightly lumpy; do not overmix.
  6. Butter the hot skillet: Carefully remove the preheated skillet from the oven and add 1 tablespoon of butter. Use a brush to spread the melted butter evenly up the sides of the skillet to prevent sticking and add flavor.
  7. Add batter and blueberries: Pour the prepared batter into the hot skillet. Evenly sprinkle the frozen blueberries over the top and gently push them into the batter using your fingers.
  8. Bake: Return the skillet to the oven and bake for 20-25 minutes until the top and sides are a deep golden brown. Check doneness by inserting a toothpick into the center; it should come out clean.
  9. Cool and serve: Allow the cornbread to cool slightly in the skillet before slicing into 8 wedges and serving warm.

Notes

  • Do not thaw the frozen blueberries before adding; this prevents the batter from becoming watery.
  • Using a preheated cast iron skillet helps achieve a crispy crust with tender interior.
  • For a dairy-free option, substitute milk and butter with plant-based alternatives.
  • Store leftovers covered in the refrigerator for up to 3 days and reheat before serving.
  • For extra lemon flavor, consider adding a glaze of lemon juice and powdered sugar once the cornbread has cooled.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

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