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Meyer Lemon Blueberry Cornbread

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Meyer Lemon Blueberry Cornbread combines rustic cornmeal with juicy blueberries and fragrant Meyer lemon for a bright, tender bake. Serve it warm with butter or honey, or add a simple lemon glaze for a sweeter finish.

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour, plus 1 tablespoon for the blueberries
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1 tablespoon Meyer lemon zest
  • 2 tablespoons fresh Meyer lemon juice
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh blueberries, plus more for topping
  • 1 tablespoon coarse sugar, optional, for topping
  • 1 cup powdered sugar, for optional glaze
  • 2 tablespoons fresh Meyer lemon juice, for optional glaze
  • 1 teaspoon Meyer lemon zest, for optional glaze

Instructions

  1. Preheat the oven to 375°F (190°C). Grease an 8- or 9-inch square baking pan or a similarly sized cast-iron skillet.
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
  3. In a separate bowl, rub the Meyer lemon zest into the granulated sugar with your fingertips until fragrant.
  4. Add the eggs, buttermilk, Meyer lemon juice, melted butter, and vanilla to the lemon sugar and whisk until well combined.
  5. Pour the wet ingredients into the dry ingredients and gently stir just until combined. Avoid overmixing.
  6. Toss the blueberries with 1 tablespoon flour, then gently fold them into the batter.
  7. Transfer the batter to the prepared pan and smooth the surface. Scatter additional blueberries over the top and sprinkle with optional coarse sugar.
  8. Bake for 25 to 35 minutes, or until the top is golden and a toothpick inserted near the center comes out clean or with a few moist crumbs.
  9. Let the cornbread cool in the pan for about 15 minutes before slicing.
  10. For the optional glaze, whisk the powdered sugar with the Meyer lemon juice until smooth and pourable.
  11. Drizzle the glaze over the cooled or slightly warm cornbread and finish with Meyer lemon zest before serving.

Notes

  • Regular lemons can replace Meyer lemons, although their flavor will be slightly sharper and more acidic.
  • Frozen blueberries can be used without thawing. Fold them directly into the batter and allow a little additional baking time if necessary.
  • Tossing the blueberries lightly with flour helps keep them distributed throughout the cornbread.
  • Chopped pecans or almonds can be added for extra texture and nutty flavor.
  • Raspberries, blackberries, or a mixture of berries can replace the blueberries.
  • For muffins, divide the batter among prepared muffin cups and begin checking for doneness earlier than for a full pan.
  • For a more savory version, reduce the sugar and omit the Meyer lemon glaze.
  • Store cooled cornbread in an airtight container at room temperature for about 1 day or refrigerate for up to 4 days.
  • Freeze individually wrapped pieces in a freezer-safe container for up to 3 months.

Nutrition

Find it online: https://thefamilycooking.com/meyer-lemon-blueberry-cornbread/