Meyer Lemon Blueberry Cornbread
User Reviews
5
Meyer Lemon Blueberry Cornbread
Description
The recipe calls for mixing dry ingredients including granulated sugar, Meyer lemon zest, all-purpose flour, fine cornmeal, baking powder, and kosher salt. The zest is rubbed into the sugar to release aromatic oils, enhancing the lemon flavor.
Wet ingredients—eggs, vegetable oil, honey, melted butter, milk, and Meyer lemon juice—are whisked together and then gently combined with the dry mix. Frozen wild blueberries are folded into the batter carefully to prevent excessive bleeding of color.
After pouring the batter into a prepared cake pan lined with parchment, the cornbread bakes for about 50 to 55 minutes until a skewer comes out clean. The finished bread has a tender crumb, subtle sweetness from honey, bright citrus notes, and juicy blueberry pockets.
Serving ideas include pairing with whipped cream and lemon slices, which complement the lemon and blueberry flavors. The cake pan size and parchment liner facilitate easy removal and even baking.
Ingredients
Dry Mix:
- 1/2 cup granulated sugar white
- Zest from Meyer lemon 2
- 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal fine
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
Wet Mix:
- 2 large egg
- 1/3 cup vegetable oil neutral oil
- 1/3 cup honey
- 3 tablespoons butter melted
- 1 cups milk
- 1/4 cup Meyer lemon juice
- 3/4 cup wild blueberries frozen
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 Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Serving | 6g | |
| Calories | 417kcal | 21% |
| Carbohydrates | 55.4g | 18% |
| Protein | 6.7g | 13% |
| Fat | 20.5g | 32% |
| Saturated Fat | 6.7g | 34% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 77mg | 26% |
| Sodium | 276mg | 12% |
| Potassium | 419mg | 9% |
| Fiber | 2.5g | 10% |
| Sugar | 19.5g | 39% |
| Vitamin A | 50IU | 1% |
| Calcium | 20mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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