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Lemon Blueberry Cornbread

This one-bowl cornbread recipe screams summer with just a hint of sweetness, tangy lemon and is loaded with bright summer blueberries.

Course Dessert, Snack
Prep Time 10 minutes
Cook Time 25 minutes
Servings 12 slices

Ingredients

  • 1 stick (1/2 cup) unsalted butter, melted plus more for greasing skillet
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 2 lemons zest and juice divided
  • 1 cup cornmeal
  • 1 cup all purpose flour
  • 1 cup milk
  • 2 teaspoon baking powder
  • 1 teaspoon sea salt
  • 2 cups fresh blueberries
  • 1/3 cup powdered sugar

Instructions

Preheat oven and skillet

  1. Add your oven safe skillet to a cold oven and allow it to heat up as the oven preheats. I recommend a cast iron skillet for this as it gets a nice crust on the cornbread. Preheat oven to 400*

Make the cornbread batter

  1. In a large mixing bowl, whisk together the melted butter and sugar. Once the sugar and butter are combined and the sugar is mostly dissolved, add the eggs and lemon zest and whisk again until smooth. Finally, add the cornmeal, flour, milk, baking powder, and salt until a thick batter is formed. Fold in 3/4 of the blueberries into the batter and pour into a greased oven proof skillet. Sprinkle remaining blueberries over the top of the batter and bake 15-20 minutes. The cornbread is done when the edges are golden brown and a toothpick inserted into the center of the skillet comes out clean.

Make the lemon glaze

  1. While the cornbread is baking, whisk together powdered sugar and lemon juice until smooth. Once the cornbread is baked, pour glaze over the warm skillet of cornbread. The glaze will get soaked up and infuse the cornbread with a sweet tangy lemon flavor. Let cornbread cool completely before removing from the skillet and slicing.

Recipe Notes

  • This cornbread tastes even better the longer it sits so you can totally make it on Sunday and enjoy during the week!  Sliced cornbread will last at least 3-4 days if stored in an airtight container.
  • If you prefer to use frozen blueberries, be sure to thaw and drain them first.  Also note, they will not hold their shape quite the same as fresh blueberries but it should not alter the flavor of the cornbread!