If you’re looking to brighten up your baking with a delightful twist, this Blueberry Lemon Cornbread recipe is a must-try. The classic cornbread gets a burst of freshness from tangy lemon zest and a sweet pop of juicy blueberries, making it perfect for breakfast, brunch, or a snack.
Imagine a warm slice with a golden crust, moist crumb, and a subtle citrus aroma that dances alongside fruity bites of summer berries. This cornbread pairs wonderfully with honey, butter, or even a dollop of yogurt.
Whether you’re an experienced baker or new to cornbread, this recipe is straightforward and yields consistently delicious results.
Not only does this recipe combine wholesome ingredients like cornmeal and fresh fruit, but it also offers a perfect balance of sweet and tart flavors that will have your friends and family asking for seconds.
Plus, it’s versatile enough to enjoy on its own or alongside a hearty soup or salad. Ready to bake a slice of sunshine?
Let’s dive into the details of this blueberry lemon cornbread that’s sure to become a favorite in your kitchen.
Why You’ll Love This Recipe
This Blueberry Lemon Cornbread stands out with its unique flavor profile that combines the rustic charm of traditional cornbread with the vibrant freshness of blueberries and lemon. It’s moist, tender, and not overly sweet—making it an ideal accompaniment to both savory and sweet dishes.
The recipe uses simple pantry staples, which means you can whip it up anytime without a special trip to the store. Plus, the addition of fresh lemon zest and blueberries adds a nutritional boost, including antioxidants and vitamin C.
It’s a crowd-pleaser perfect for brunches, picnics, or a comforting snack with your afternoon tea.
And if you love experimenting with different breads, you’ll appreciate how this cornbread keeps a perfect crumb that’s easy to slice and holds up well for leftovers. It’s a wonderful way to bring a touch of spring or summer to your baking year-round.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries (washed and patted dry)
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted and cooled
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
Equipment
- 9×9-inch square baking pan or similar size
- Mixing bowls (medium and large)
- Whisk
- Rubber spatula or wooden spoon
- Measuring cups and spoons
- Zester or microplane
- Cooling rack
- Oven
Instructions
- Preheat your oven to 375°F (190°C). Grease your baking pan with butter or non-stick spray and set aside.
- In a large bowl, combine the dry ingredients: whisk together the cornmeal, flour, sugar, baking powder, and salt until evenly mixed.
- In a separate medium bowl, whisk the wet ingredients:</strong beat the eggs, then add the buttermilk, melted butter, lemon zest, lemon juice, and vanilla extract. Stir well to blend.
- Pour the wet mixture into the dry ingredients. Gently fold with a spatula until just combined; do not overmix to keep the cornbread tender.
- Carefully fold in the fresh blueberries,</strong ensuring they are evenly distributed throughout the batter.
- Transfer the batter to the prepared baking pan,</strong smoothing the top with your spatula for even baking.
- Bake for 25-30 minutes,</strong or until the top is golden and a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool in the pan for 10 minutes. Then transfer to a cooling rack to cool completely or serve warm.
Tips & Variations
For the best results, use fresh blueberries instead of frozen to avoid excess moisture in the batter.
If you want to add a little extra sweetness, try drizzling honey or maple syrup over the warm cornbread before serving. For a dairy-free version, substitute the buttermilk with almond milk mixed with 1 tablespoon of lemon juice and replace butter with coconut oil.
To add a crunchy topping, sprinkle some coarse sugar or chopped nuts on top before baking. You can also experiment by swapping blueberries with raspberries or blackberries for a different berry twist.
For those who enjoy a spiced flavor, add a teaspoon of cinnamon or a pinch of nutmeg to the dry ingredients. This pairs beautifully with the lemon and blueberry notes.
Nutrition Facts
| Nutrient | Amount per Serving (1 slice) |
|---|---|
| Calories | 180 |
| Carbohydrates | 28g |
| Protein | 4g |
| Fat | 6g |
| Saturated Fat | 3.5g |
| Fiber | 2g |
| Sugar | 8g |
| Vitamin C | 10% Daily Value |
Serving Suggestions
This blueberry lemon cornbread is incredibly versatile. Serve it warm with a pat of butter or a drizzle of honey for a simple yet satisfying treat.
It’s also fantastic alongside a bowl of hearty vegetarian chili or vegetable soup.
For a brunch spread, pair it with scrambled eggs, sautéed greens, or avocado toast to balance savory and sweet flavors. Leftovers can be toasted lightly and topped with cream cheese or jam for a quick breakfast.
Looking for more recipes to complement this cornbread? Try our Apple Barn Pigeon Forge TN Vegetable Soup Recipe Guide or explore fresh sandwich ideas with Veg Grilled Sandwich Recipes That Are Quick and Delicious.
Conclusion
Whether you’re baking for a family gathering, a cozy weekend breakfast, or a quick snack, this Blueberry Lemon Cornbread recipe delivers a perfect balance of flavors and textures. The bright zestiness of lemon complements the natural sweetness of blueberries, while the cornmeal base provides a comforting, hearty crumb.
It’s easy to make and uses ingredients you probably already have on hand, which makes it an ideal recipe for both beginners and seasoned bakers.
Don’t hesitate to experiment with different berries or add-ins to make it your own. And remember, this cornbread pairs wonderfully with a variety of meals, from soups and salads to simple spreads.
For more creative and delicious recipes, check out our collection of [Backpacking Dehydrated Vegan Meal Recipes for Easy Camping](https://gluttonlv.com/recipes/vegan/backpacking-dehydrated-vegan-meal-recipes/) for your next adventure or dive into [Chinese Vegetarian Nasi Lemak Recipe Made Easy and Delicious](https://gluttonlv.com/recipes/vegan/chinese-vegetarian-nasi-lemak-recipe/) for a flavorful meal inspiration.
Happy baking!
📖 Recipe Card: Blueberry Lemon Cornbread
Description: A moist and tangy cornbread bursting with fresh blueberries and a hint of lemon zest. Perfect as a sweet side or a snack.
Prep Time: PT15M
Cook Time: PT25M
Total Time: PT40M
Servings: 8 servings
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 cup fresh blueberries
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C) and grease an 8-inch square baking pan.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, mix buttermilk, eggs, melted butter, lemon zest, and vanilla extract.
- Pour wet ingredients into dry ingredients and stir until just combined.
- Gently fold in the blueberries.
- Pour batter into prepared pan and spread evenly.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let cool slightly before slicing and serving.
Nutrition: Calories: 210 kcal | Protein: 5 g | Fat: 7 g | Carbs: 33 g
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