📋 Blueberry Cornbread Recipe

Blueberry Cornbread in a pan with a piece missing

5 from 1 vote

📋 Blueberry Cornbread Recipe

Cornbread is elevated to an entirely new level by adding frozen blueberries and lemon zest to the batter ! It's great for the kids' (or adults) lunch box for a morning snack/breakfast or dessert!

Course Breakfast, Dessert, Snack

Cuisine North American, southern

Keyword blueberry, cornbread, lemon

Special Diet Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 213kcal

Author Terri Gilson

Equipment

Ingredients

1 ½ cups blueberries- frozen
1 cup + 1 tablespoon of all-purpose flour (set aside 1 tablespoon for blueberries)
1 cup yellow cornmeal
⅓ cup light brown sugar
1 teaspoon lemon zest
1 tablespoon baking powder
1 large egg lightly beaten
⅔ cup milk
½ cup vegetable oil
½ teaspoon vanilla extract

Instructions

Preheat oven to 400° F/204 degrees C and spray an 8-inch square pan or a cake pan with nonstick cooking spray.
Toss blueberries with 1 tablespoon of all-purpose flour and set aside.
In a large bowl combine flour, cornmeal, sugar, baking powder, and lemon zest in a large bowl. Stir with a whisk to evenly combine ingredients.
In a medium bowl, whisk egg, milk, vegetable oil, and vanilla extract.
Add wet ingredients to dry ingredients (flour mixture ) and mix just until dry ingredients are moistened. Gently fold in blueberries.
Pour cornbread batter into prepared pan and bake for 20-25 minutes or until a cake tester or toothpick inserted in the center comes out clean.
Cool on wire rack for at least 10 minutes before cutting. Serve warm or cold.

Nutrition