Lemon blueberry cornbread is tender from buttermilk, packed with fresh blueberries, and flavored with the zest of two lemons. It’s sweet enough for breakfast with butter and honey, but don’t count it out next to fried chicken or barbecue.
Lemon Blueberry Cornbread with Buttermilk and Fresh Blueberries
Cornbread hasn’t always been a savory-only thing for me. I’ve baked chocolate chips into it lots of times, and every summer I find another way to pair corn with blueberries. They’re a favorite together in salad, and blueberry corn ice cream is a flavor I’ve never quite gotten over. I first had it at a state fair, which is a very normal place to learn that corn belongs in ice cream.
So blueberries in cornbread feel like a natural progression to me. The lemon is here because I love lemon with blueberries, and if I was going to have this with coffee, I wanted it to at least feel like breakfast had been considered.
I baked it in a round pan, scattered more blueberries over the top, and added enough sugar to the surface to give it some crunch. I used regular sugar, but sparkling sugar on top would be even better. Once it came out of the oven, it looked like a cake, which was not an accident. Cornbread for breakfast should at least look presentable.
It’s still cornbread, though, and that’s the best part. Serve it for brunch with butter and honey, then bring the leftovers back out with fried chicken at dinner. Some recipes are more useful when you don’t make them pick a side.
What Makes This Recipe Different
- I wanted blueberries and lemon, and still wanted this to taste like cornbread. I went down a rabbit hole trying different cornmeal grinds, before settling on a medium-grind. I also stopped the sugar at one-third cup, which is enough for breakfast without making it too sweet for dinner.
- Most of the lemon flavor comes from the zest of two whole lemons, not a heroic amount of juice that would make the batter sour or throw off the texture. The zest gave me all the lemon flavor I wanted without changing the batter.
- I used both butter and oil because I wanted the cornbread to stay tender more than one day. The butter adds its usual richness and the oil keeps it from drying out while it’s sitting on the counter.
- Saving a few blueberries for the top is mostly about how it looks. I like seeing them there, because the outside of something should tell the truth about what’s happening inside. Between the sugar on top and the round pan, it ends up looking very brunch-y without losing its cornbread credentials.
Ingredients
- All-purpose flour – This gives the batter enough support to hold the blueberries without making the cornbread dense. An extra tablespoon coats the berries so they’re less likely to sink.
- Medium-grind yellow cornmeal – This keeps plenty of corn texture without becoming gritty.
- Granulated sugar – One-third cup in the batter is enough, then another teaspoon goes over the top for a little crunch.
- Baking powder and baking soda – The two work together to give the cornbread some height. The baking soda reacts with the buttermilk and lemon juice, which is why it’s here instead of relying on baking powder alone.
- Kosher salt – Blueberries, lemon, corn, and sugar all taste better once salt gets involved.
- Eggs – They hold everything together and help the cornbread slice neatly once it has cooled.
- Buttermilk – This keeps the cornbread tender and gives the baking soda the acidity it needs. It also adds tang, which is good with the lemon and blueberries.
- Unsalted butter – Adds buttery flavor. Let is cool slightly after melting so it blends easily with the other wet ingredients.
- Neutral vegetable oil – The oil keeps the cornbread moist after the first day. Butter makes it taste good, oil helps it stay that way.
- Fresh lemons – Most of the lemon flavor comes from the zest. The juice adds acidity and reinforces the lemon without making the batter sour.
- Vanilla extract – Enough to make the blueberries feel more breakfasty. It will not taste like vanilla cornbread.
- Fresh blueberries – Most go into the batter and a handful stays out for the top. This way there are blueberries all through the slices. Frozen blueberries can be used, but add them straight from the freezer so they don’t turn the batter purple.
How to Make Lemon Blueberry Cornbread
Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.
- Step One (prepare the pan and dry ingredients)
Preheat your oven to 400°F (200°C) and grease an 8-inch round baking pan or a 9-inch cast iron skillet. Before you get going, set aside a small handful of blueberries and a teaspoon of sugar for the top so you don’t accidentally use everything in the batter. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and kosher salt. - Step Two (mix the wet ingredients)
In a separate bowl or large measuring vessel, whisk together the eggs, buttermilk, melted butter, vegetable oil, lemon zest, lemon juice, and vanilla. Let the butter cool for a few minutes first so it doesn’t start cooking the eggs, because that’s not the kind of breakfast we’re making. - Step Three (finish the batter)
Pour the wet ingredients into the dry ingredients and stir until you no longer see any dry flour. The batter will look lumpy, and this is where you stop stirring. Toss the blueberries with the tablespoon of flour, then fold them into the batter with a spatula. The flour helps keep the berries more evenly distributed instead of letting them head straight for the bottom. - Step Four (bake)
Spread the batter into the prepared pan, then scatter the reserved blueberries over the top and sprinkle on the reserved sugar. Bake for 22 to 28 minutes, until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Don’t wait for it to come out completely dry. That’s how good cornbread becomes regrettable cornbread. - Step Five (cool and serve)
Let the cornbread cool in the pan for at least 15 minutes before slicing. I know it’s sitting there looking like breakfast, but give it a few minutes. It will cut much more neatly and still be warm when you serve it.
Recipe Tips
- Once the wet and dry ingredients come together, stir only until you can no longer see any dry flour. The batter is supposed to look lumpy, and trying to smooth it out will give you a tougher cornbread.
- The batter will be thick, so take a minute to spread it evenly before adding the reserved blueberries and sugar.
- Start checking the cornbread at 22 minutes, especially if you’re using cast iron, since the pan you choose can change the baking time. The toothpick can have a few crumbs attached, but it shouldn’t come out with wet batter.
Storage
- Let the cornbread cool completely, then cover the pan or move the slices to an airtight container. It will keep at room temperature for up to two days. The oil helps it stay moist, although the sugar on top will lose some of its crunch as it sits.
- For longer storage, refrigerate it for up to five days. I like bringing a slice back to life in the microwave for about 10 to 15 seconds rather than eating it cold. You can also split and toast a slice in a skillet with a little butter, which is a very good breakfast the next day.
- To freeze it, wrap individual slices and place them in a freezer-safe container or bag for up to three months. Thaw them at room temperature or warm them directly from frozen in the microwave.
FAQs
- Is lemon blueberry cornbread very sweet?
No. It has enough sugar to work for breakfast or brunch, but it still tastes like cornbread rather than a blueberry muffin. Add honey or lemon curd at the table when you want it sweeter. - Can I use frozen blueberries?
Yes. Add them while they’re still frozen and expect the batter to pick up some purple streaks. They may also add a couple of minutes to the baking time. - Can I bake this in a cast iron skillet?
Yes. Use a 9-inch cast iron skillet. Grease it before adding the batter, and begin checking the cornbread at the early end of the baking range since cast iron holds heat differently than a cake pan. - Can I make lemon blueberry cornbread muffins?
Yes. Divide the batter among greased or lined muffin cups and bake at 400°F. Begin checking them around 15 minutes. The exact yield will depend on how full you fill the cups. - Can I use regular milk instead of buttermilk?
Buttermilk is better because its acidity works with the baking soda and gives the cornbread a softer texture. In a pinch, add 1 tablespoon of lemon juice or white vinegar to a measuring cup, then add enough whole milk to make 1 cup. Let it sit for about five minutes before using. - Can I make it sweeter?
Yes. Increase the sugar in the batter to ½ cup if you want it closer to breakfast cake. I wouldn’t go much higher because the extra sugar starts to overpower the lemon and blueberries. - What should I serve with lemon blueberry cornbread?
- For breakfast or brunch, serve it warm with butter, honey, jam, or lemon curd. At dinner, it is especially good with fried or baked chicken, barbecue, or anything salty enough to appreciate what the blueberries are doing.
From My Kitchen Notes
Small observations from the margins.
- Some things make sense together before anyone thinks to put them in the same place.
- Corn and blueberries have met before. This time they stayed for coffee.
- Lemon can make everything easier to understand without becoming the main thing.
- Sweetness doesn’t make something unserious.
- Cornmeal remembers what it is, even after you add fruit, lemon, and enough sugar to confuse it.
- The blueberries on top aren’t doing anything different than the ones inside. They’re just easier to see and the reason you keep cutting another slice.
- There’s a difference between being present and becoming part of the meal.
- A recipe can have more than one place at the table. People usually do too.
- What belongs together doesn’tt always arrive at the same time.
- I’ve stopped assuming time improves everything. Sometimes it only gives a pattern more years to be noticed.
- You can keep saving something for later until later becomes the only place it exists.
- Leftovers have always been proof that something can come back later and still belong.
- Not everything that does well in two worlds should live between them forever.
- A recipe survives being called the wrong thing all the time. The people arguing about it usually don’t.
More Recipes with Lemon and Blueberries
- Lemon Blueberry Sour Cream Bundt Cake – Sour cream, blueberries, lemon glaze.
- Blueberry Lemon Cake – Sheet cake, homemade blueberry glaze.
- Lemon Blueberry Crumble Bars – Oat streusel, creamy lemon filling.
- Lemon Cornmeal Cake – Blueberry sauce, lemon glaze.
- Lemon Ricotta Pancakes – Homemade blueberry sauce, ricotta.
- Lemon Blueberry Cake Mix Cookies – White chocolate, lemon glaze.
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Lemon Blueberry Cornbread
Tender buttermilk lemon blueberry cornbread filled with fresh blueberries and flavored with the zest of two lemons. Sweet enough for breakfast with butter and honey, but just as good with fried chicken or barbecue.
Servings: 8 to 12 slices
Calories: 215kcal
Equipment
- cake pan 8-inch round or 9-inch (23 cm) cast iron skillet - For baking the cornbread.
- mixing bowls (large and medium or a large measuring jug) For making the batter.
- whisk For a smooth batter.
- rubber spatula For smoothing.
Ingredients
Dry Ingredients:
- 1 cup (125 g) all-purpose flour
- 1 cup (150 g) medium-grind yellow cornmeal
- ⅓ cup (67 g) granulated sugar
- 2 tsps (8 g) baking powder
- ½ tsp (2 g) baking soda
- ¾ tsp (4 g) kosher salt
Wet Ingredients:
- 2 large eggs
- 1 cup (240 ml) buttermilk
- ⅓ cup (75 g) unsalted butter melted and slightly cooled
- 2 tbsps (30 ml) vegetable oil or canola oil
- finely grated zest of two lemons
- 2 tbsps (30 ml) fresh lemon juice
- 1 tsp (5 ml) vanilla extract
Blueberries:
- 1½ cups (225 g) fresh blueberries
- 1 tbsp (8 g) all-purpose flour
For the Top:
- a small handful of fresh blueberries
- 1 tsp (8 g) granulated sugar (reserved from the intial measuremnt)
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease an 8-inch (20 cm) round baking pan or a 9-inch (23 cm) cast iron skillet. Reserve a small handful of blueberries and 1 teaspoon of the granulated sugar for the top.
- Whisk together the flour, cornmeal, sugar, baking powder, baking soda, and kosher salt in a large mixing bowl until evenly combined.1 cup (125 g) all-purpose flour, 1 cup (150 g) medium-grind yellow cornmeal, ⅓ cup (67 g) granulated sugar, 2 tsps (8 g) baking powder, ½ tsp (2 g) baking soda, ¾ tsp (4 g) kosher salt
- In a separate bowl or large measuring jug, whisk together the eggs, buttermilk, melted butter, vegetable oil, lemon zest, lemon juice, and vanilla extract until smooth.2 large eggs, 1 cup (240 ml) buttermilk, ⅓ cup (75 g) unsalted butter, 2 tbsps (30 ml) vegetable oil, finely grated zest of two lemons, 2 tbsps (30 ml) fresh lemon juice, 1 tsp (5 ml) vanilla extract
- Pour the wet ingredients into the dry ingredients and stir just until no dry streaks of flour remain. The batter should look slightly lumpy. Overmixing can produce a tougher cornbread.
- Toss the blueberries with the tablespoon of flour until lightly coated, then gently fold them into the batter with a spatula. The flour helps keep the blueberries evenly distributed throughout the cornbread as it bakes.1½ cups (225 g) fresh blueberries, 1 tbsp (8 g) all-purpose flour
- Spread the batter evenly into the prepared pan. Scatter the reserved blueberries over the top and sprinkle with the reserved teaspoon of sugar.a small handful of fresh blueberries, 1 tsp (8 g) granulated sugar
- Bake for 22 to 28 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Let the cornbread cool in the pan for at least 15 minutes before slicing and serving. This short cooling time allows the crumb to finish setting for cleaner slices.
Notes
- Medium-grind yellow cornmeal keeps the cornbread a tender with enough texture to remind you it's still cornbread.
- Fresh blueberries work best, but frozen blueberries can be used straight from the freezer without thawing.
- Most of the lemon flavor comes from the zest, so don't skip it.
- Store tightly wrapped at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freeze individual slices for up to 3 months.
Nutrition
Nutrition Facts
Lemon Blueberry Cornbread
Amount Per Serving (102 g)
Calories 215
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g25%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 46mg15%
Sodium 280mg12%
Potassium 120mg3%
Carbohydrates 31g10%
Fiber 2g8%
Sugar 11g12%
Protein 4g8%
Vitamin A 210IU4%
Vitamin C 4mg5%
Calcium 85mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Have you made this Lemon Blueberry Cornbread? I’d love to hear how it turned out – leave a comment below and let me know.
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