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!
Preheat oven to 400° F 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 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.Â
Notes
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Nutrition Facts
📋 Blueberry Cornbread Recipe
Amount Per Serving
Calories 213Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 7g44%
Cholesterol 14mg5%
Sodium 62mg3%
Potassium 201mg6%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 8g9%
Protein 3g6%
Vitamin A 55IU1%
Vitamin C 1.8mg2%
Calcium 70mg7%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.