Blueberry Cornbread | southern -

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
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 servings
Calories 213kcal
Author Christin Mahrlig@


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


  • Preheat oven to 400° and spray an 8-inch square baking pan or a cake pan with non- stick cooking spray.
  • Toss blueberries with 1 tbsp of flour and set aside.
  • 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 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 for at least 10 minutes before cutting. Serve warm or cold. 


Nutrition Facts
Blueberry Cornbread Recipe
Amount Per Serving
Calories 213 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 7g 35%
Cholesterol 14mg 5%
Sodium 62mg 3%
Potassium 201mg 6%
Total Carbohydrates 27g 9%
Dietary Fiber 1g 4%
Sugars 8g
Protein 3g 6%
Vitamin A 1.1%
Vitamin C 2.2%
Calcium 7%
Iron 6.2%
* Percent Daily Values are based on a 2000 calorie diet.


Calories: 213kcal | Carbohydrates: 27g | Protein: 3g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 14mg | Sodium: 62mg | Potassium: 201mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1.1% | Vitamin C: 2.2% | Calcium: 7% | Iron: 6.2%