Hey y’all! Today, I’m excited to share a delicious recipe that combines the sweetness of blueberries with the tartness of lemon in a beautifully moist cornbread. This Blueberry Lemon Cornbread is perfect for breakfast, dessert, or even a little snack throughout the day. Let’s get into it!
Blueberry Lemon Cornbread
Check out this beautiful dish:
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 375°F (190°C) and grease an 8-inch square baking dish or line it with parchment paper.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, beat together the buttermilk, eggs, vegetable oil, vanilla extract, lemon zest, and lemon juice until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
- Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared baking dish, smoothing the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. The top should be lightly golden.
- Once baked, remove the cornbread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack.
- Slice it up and serve warm or at room temperature. You can enjoy this cornbread plain, or add a little butter, honey, or your favorite jam on top!
This Blueberry Lemon Cornbread is sure to be a hit whether you’re serving it for breakfast or as a sweet treat. Enjoy every bite, and let that sunshine in with the flavors of fresh blueberries and zesty lemon!
source: fountainavenuekitchen.com
