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5 from 3 votes

Meyer Lemon Blueberry Cornbread

Meyer Lemon Blueberry Cornbread is a sweet cornbread studded with wild blueberries and sweet meyer lemon juice and zest. Top with whipped cream.
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Keyword: Cornbread, cornbread recipe, how to make sweet cornbread, Meyer Lemon, Southern, sweet cornbread, sweet cornbread recipe, Winter Citrus
Servings: 8 people
Calories: 417kcal
Cost: $10


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. 


Serving: 6g | Calories: 417kcal | Carbohydrates: 55.4g | Protein: 6.7g | Fat: 20.5g | Saturated Fat: 6.7g | Polyunsaturated Fat: 2g | Cholesterol: 77mg | Sodium: 276mg | Potassium: 419mg | Fiber: 2.5g | Sugar: 19.5g | Vitamin A: 50IU | Calcium: 20mg | Iron: 0.4mg