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Lemon Blueberry Cornbread
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Enjoy this lightly sweet skillet cake as a mid-morning snack with tea or coffee!
  • CourseBreakfast, Dessert
  • 1 cup cornmeal
  • 1 cup unbleached all-purpose flour
  • 4 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. fresh lemon zest
  • 1 large egg
  • 1 cup milk of choice
  • 1/3 cup unsweetened applesauce or a neutral-tasting oil
  • 1/3 cup honey
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. butter
  • 1 cup fresh or frozen blueberries
  1. Place a 10-inch cast iron skillet in the oven, then turn oven on to preheat to 425ºF.
  2. Zest and juice the lemon, and set aside 1 tsp. of zest and about 1 Tbsp. of juice.
  3. In a large bowl, combine cornmeal, flour, baking powder, salt and lemon zest.
  4. In a second bowl, whisk together egg, milk, applesauce/oil, honey and lemon juice. Pour into the bowl of dry ingredients and stir until just combined (a few lumps are okay) and dry mixture is completely moistened.
  5. Carefully remove the hot skillet from the oven. Add 1 Tbsp. of butter to the skillet and use a brush to coat the bottom and sides of the pan.
  6. Pour the prepared cornbread batter into the skillet. Sprinkle the blueberries over the top, then gently push them down into the batter with your fingers.
  7. Carefully return the skillet to the oven. Bake the cornbread for 20-25 minutes, or until the top and sides are deep golden brown and a toothpick inserted into the center comes out clean. Cool slightly, then enjoy!
Recipe Notes

Recipe adapted from

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