Blueberry Cornbread (with lemon)

If you are looking for something quick to make ahead and throw in the kid's lunch box for a morning snack/breakfast or dessert, this Blueberry Cornbread recipe is the one for you.

Cornbread is elevated to an entirely new level with frozen blueberries and lemon zest added to the batter! And if you love cornbread, try my Cranberry Cornbread Muffins!

🥘Ingredients

For the homemade cornbread recipe, you'll need:

• blueberries - frozen or fresh blueberries
• all-purpose flour
• yellow cornmeal *use fine or medium ground
• light brown sugar
• lemon zest
• baking powder
• large eggs
• milk *I use 1%
• vegetable oil * I use canola

📖Variations & Substitutions

Blueberry Cornbread is one of my favorite dessert/snack/breakfast recipes because it's so quick and easy to put together. I also use frozen blueberries because I always have frozen blueberries on hand.

Nor do I have to worry about them going bad and frozen fruits are a great way to save money (especially in baking.) I don't even notice a difference between fresh and frozen blueberries. You can simply do a straight substitution.

• Blueberries - you can use frozen or fresh blueberries
• Cornmeal - you can use white cornmeal instead of yellow cornmeal, but it has a more delicate flavor.
• Brown sugar- you can use light or dark brown sugar
• Milk - you can use 1%, 2%, or homogenized milk
• Vegetable oil - you can use canola or any type of vegetable oil
• Blueberry Cornbread Muffins - make muffins instead by baking the batter in muffin tins. Check for doneness at 10 minutes at 400 degrees/204 degrees C

🥗 Pairing

These are my favorite dishes to serve with blueberry cornbread:

👪 Serving Size

This recipe makes 12 servings/squares of blueberry cornbread. However, you can double or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust. You'll just need additional pans. If you double the recipe, you can make it in a 9X13 pan.

🍽Equipment

You'll need the usual mixing bowls, spoons, spatulas, and a whisk. A lot of recipes use a cast-iron skillet to make cornbread (which you can use), but I prefer to simply use an 8x8 square baking pan. You could also use a 9-inch baking pan or case iron pans. This way it can be divided nicely into square pieces that fit perfectly in the lunch bag! *See recipe card for recommended equipment photos and links

🌡️Storage

Store this easy blueberry cornbread in an airtight container for up to 4 days in the fridge. It can be frozen for up to 3 months in a sealed container or Ziplock freezer bag.

If you are looking for a lighter version of this delicious Blueberry Cornbread, give my Weight Watcher's Friendly Healthy & Light Blueberry Cornbread a try! I reduced the WW points from 9 WW points to 5 WW points and my kids said they actually liked the lighter version better!

We are up and out the door relatively early and my kids don't always want to eat breakfast. I am in love with this blueberry cornmeal recipe not only because it's portable, but it's something that they can eat at any point in the morning for a breakfast, snack, on the way to the bus, or a dessert at lunch.

It's also quick, easy, you can make it ahead, freeze it, and throw it in the lunch bag the night before.

It makes a great potluck contribution as well. And if you're looking for more ideas for breakfast potlucks, check out these Potluck Breakfast Recipes!

So, if you are looking for a delicious sweet cornbread recipe, give this one a try! Juicy blueberries in the mix are a nice change up from traditional cornbread.

Enjoy!

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