Lemon Blueberry Cornbread – A Sweet and Tangy Homemade
Lemon Blueberry Cornbread is a moist, tender quick bread made with cornmeal, fresh blueberries, and bright lemon zest. It combines the comforting texture of classic cornbread with refreshing citrus flavor and juicy bursts of blueberries. Perfect for breakfast, brunch, snacks, or dessert, this easy recipe comes together quickly and can be served warm with butter or topped with a simple lemon glaze. It's a versatile bake that's both rustic and elegant, making it suitable for everyday meals and special occasions alike.
Ingredients
For the Cornbread
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 large eggs
- 1 cup buttermilk
- ⅓ cup unsalted butter, melted
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1½ cups fresh blueberries
Instructions
- Preheat the oven to 375°F (190°C) and grease an 8×8-inch baking pan or cast-iron skillet.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk the eggs, buttermilk, melted butter, lemon juice, lemon zest, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Toss the blueberries with one tablespoon of flour.
- Spread the batter evenly into the prepared baking pan.
- Bake for 28–35 minutes or until a toothpick inserted into the center comes out clean.
- Cool for 15 minutes before slicing.
- Drizzle with lemon glaze or serve warm with butter if desired.
Notes
- Fresh blueberries provide the best texture and flavor.
- Frozen blueberries can be added directly without thawing.
- Coat berries in flour to prevent sinking.
- Do not overmix the batter.
- Fresh lemon zest gives the brightest citrus flavor.
- Serve slightly warm for the best taste.
- Store leftovers in an airtight container.
- Add a lemon glaze for extra sweetness.