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Today we are discussing this beautiful Sweet Meyer Lemon Wild Blueberry Cornbread! YAY! But before that, let’s talk about me. :/
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!
Are you anti-sweet cornbread?
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. I hope this Meyer Lemon Blueberry Cornbread is in your near future!
If you’re looking for another blueberry recipe, look no further than these Best Blueberry Muffins!
More Cozy Recipes to Bake
Meyer Lemon Blueberry Cornbread
Ingredients
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 cups milk
- 1/4 cup meyer lemon juice
- 3/4 cup frozen wild blueberries
For Serving:
- Whipped Cream
- Lemon slices
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! Do you think maple syrup would work in place of the honey? Thanks!
i think that should work just fine! might be a teeny bit drier but should work! 🙂
This sounds like EXACTLY what I want to be eating! I happen to have a leftover box of Jiffy Cornbread mix in the pantry…do you think there is a way to sub this in for some of the dry ingredients? Or would it just ruin the recipe?
I have no idea. I’ve never used it. I would just follow the recipe as written 🙂 Or add blueberries to the box of Jiffy.
In your photos, did you use a 9 inch cake pan? or the 8 inch?
8-inch!
Thank you! 🙂
This cake looks amazing!! Could you bake the batter as muffins? If so, what’s your suggested bake time?
It should make muffins. Not sure how many and I imagine it’ll probably take 15 to 20 minutes to bake as muffins! 🙂
This cake was SO GOOD. Definitely adding to my list of favorite, must-make-again recipes! Thank you, thank you!
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 🙂
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! 🙂
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!!
That looks absolutely incredible!
Mariya | www.brunetteondemand.com