Sweet Meyer Lemon Wild Blueberry Cornbread

Desserts, Quick and Easy, Winter

I’m currently doing two things that are very topical: staring at the new Frank Ocean GQ cover and Marie Kondo-ing (yes, her name is a verb now) my entire kitchen. Or at least trying to. I realize that trying to get a totally aesthetically and pleasing organizational space requires a bit of an investment in buying matching containers, dividers, mini shelves, etc. I’m hoping it pays off in the end. At the end of the year last year, I was terrified to open my drawers because after cooking day in and day out for 3 months straight, things had gotten a little disorderly.

But now that I have a bit of time, I’ve been trying to remove things, wipe things down and begin again. New and fresh. You know how it goes.

I have succeeded in completing about half of the drawers in the kitchen. The other half still scare me but we are making progress.

I took an organizing break to get busy with cornbread because I felt like it was important to do so. You can’t just organize 24-7, you have to eat snacks too!

This cornbread is sweet. Cornbread purists will most likely hate it but I’ve never been a cornbread purist because I like my cornbread a little sweet. And I love additions! In this case we went with wild blueberries that I found in the frozen section because the only fruit that’s worth a dang in January is citrus and grapes. Plus, we all know that wild blueberries are IT! They pack a serious blueberry flavor so frozen is glorious in this scenario.

The sweet meyer lemons add the loveliest amount of tartness. Of course, you can use regular lemons if you can’t find meyers.

I almost lied and told you this cake is a one-bowl situation but it’s not. It requires two. But no special equipment. No stand-up mixer. And only a hand electric mixer for the whipped cream on top, which is entirely optional.

I like the idea that this cake is one of those things that sits on the counter and you eat a little piece here…a little piece there. When someone comes over, you serve them a slice. You eat a lil’ slice after dinner. You know how it goes.

Sweet Meyer Lemon Wild Blueberry Cornbread

5 from 1 vote
Easy homemade cornbread with a sweet and citrus-y take. 
Course Dessert
Cuisine American
Keyword Cornbread, Meyer Lemon, Southern, Winter Citrus
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Serving Size: 8 people


Dry Mix:

  • 1/2 cup white granulated sugar
  • Zest from 2 meyer lemons
  • 1 1/2 cups all-purpose flour
  • 1/2 cup fine cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt

Wet Mix:

  • 2 large eggs
  • 1/3 cup neutral oil (vegetable oil)
  • 1/3 cup honey
  • 3 tablespoons melted butter
  • 1 1/4 cups milk
  • 1/4 cup meyer lemon juice
  • 3/4 cup frozen wild blueberries

For Serving:

  • Whipped Cream
  • Lemon slices


  • Preheat the oven to 350 degrees F. Grease a 8-inch of 9-inch cake pan with cooking spray or butter. Line the bottom with a parchment round and set aside.
    2. To a large bowl, mix together the sugar and lemon zest, rubbing the two between your fingers. This will really bring out the flavor from the zest. Next, add the flour, cornmeal, baking powder and salt. Whisk everything together and set aside.
    3. In a medium bowl, crack in the eggs and whisk until beaten. Then, add the oil, honey, melted butter, milk and lemon juice. Whisk together until combined. Pour the wet ingredients into the dry ingredients and mix just until combined. I like to scrape the bottom of the bowl, just to make sure there aren’t any flour-y bits trapped in there.
    4. Quickly add the frozen wild blueberries and fold them in gently. They might bleed into the batter a bit—that’s ok!
    5. Pour the batter into the prepared pan and transfer to the oven to bake for about 50 to 55 minutes, or until a skewer comes out clean. Allow to cool in the pan for about 5 to 10 minutes. Then, run a knife around the edge of the cake pan and invert onto a cooling rack. Flip over once more so it sits upright (the way it was baked). Allow to cool to room temperature.
    6. When you’re ready to serve, you can keep the cake as is, or you can whip up some heavy cream. Add whipped cream to the top of the cake and garnish with slices of meyer lemons. 
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  • Reply Mariya Zafirova January 11, 2019 at 1:03 am

    That looks absolutely incredible!

    Mariya | http://www.brunetteondemand.com

  • Reply Sweet Meyer Lemon Wild Blueberry Cornbread – Site Title January 11, 2019 at 1:20 am

    […] (Read more…) […]

  • Reply Chris Wells January 11, 2019 at 10:46 am

    Wow I think I would love this! It reminds me of the cornmeal blueberry pancakes I love to make…only better!! Meyer Lemons❤️
    My problem with Marie Kondo is that she underestimates the things that give me joy! My stuff brings me joy…that is why I have it!!

  • Reply CJ | A Well-Read Tart January 14, 2019 at 4:33 am

    I love mixing it up with cornbread. Admittedly, I am a purist at heart (I barely add sugar when I make it), but over the years I’ve come to appreciate adding a lil’ somethin-somethin’ to the mix. I love adding chocolate chips to cornbread, but my husband will LOVE your lemon and blueberry version. He loves lemon anything, and he also really like sweet cornbread. 🙂 I happen to love how deliciously golden this crust looks. Something for both of us! 🙂

  • Reply Audra January 18, 2019 at 10:00 pm

    Just made this today and it’s AMAZING! I’ve never thought of adding fruit/sweet elements to my cornbread but I’m definitely adding this recipe to my list of faves 🙂

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