Name: Lemon Blueberry Cornbread
Prep time: 10 min
Cook time: 20 min
Total time: 40 min
Yield: 16
Cuisine: American
Ingredients: 1/2 cup unsalted butter, melted; 1/3 cup honey; 4 tablespoons sugar, divided, or to taste; 1 tablespoon freshly grated lemon zest; 1 teaspoon salt, or to taste; 2 eggs, room temp; 1 cup whole milk, room temp; 2 tablespoons freshly squeezed lemon juice; 1 cup plus 2 tablespoons all-purpose flour, divided; 1 cup plus 2 tablespoons cornmeal; 3 teaspoons baking powder; 1 1/2 cups fresh blueberries, washed and dried

Lemon Blueberry Cornbread

This lemon blueberry cornbread blurs the line a bit between bread and cake. It’s bright, lemony, and sweet—with a nice flavor and texture from the cornmeal.

40 min total 10 min prep 20 min cook 16 174 cal

Instructions

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1 Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x9-inch square baking dish.
2 Whisk melted butter, honey, 2 tablespoons sugar, lemon zest, and salt together in a large bowl until combined. Whisk in eggs until incorporated. Add milk and lemon juice, and whisk until combined (mixture will look curdled, this is fine). Add 1 cup flour, cornmeal, and baking powder, and whisk until smooth and combined.
3 Toss blueberries and remaining 2 tablespoons flour together in a separate bowl. Add blueberries to the batter and fold until incorporated.
4 Pour batter into the prepared pan and spread into an even layer. Sprinkle remaining 2 tablespoons sugar over the batter.
5 Bake cornbread in the preheated oven until a toothpick inserted into the center of the cornbread comes out clean, 20 to 25 minutes. Cool cornbread in the pan for 15 minutes before removing to a wire rack. Can be served warm or at room temperature.