Blueberry Lemon Cornbread Recipes

LEMON BLUEBERRY CORNBREAD SKILLET

Steps:

• Preheat the oven to 425ºF with the cast iron skillet inside, so it can preheat with the oven.
• Zest the lemon (you'll need about 1 tsp), then squeeze about 1 Tbsp of juice.
• In a large bowl, stir together the cornmeal, flour, sugar, baking powder, salt, and the lemon zest. Use your hands to massage the lemon zest into the dry mixture a bit to help release the flavorful oils.
• In a separate bowl, whisk together the milk, oil, egg, and 1 Tbsp lemon juice. Pour the whisked wet ingredients into the bowl with the dry ingredients. Stir just until the dry mixture is completely moistened. A few lumps are okay.
• Carefully remove the hot skillet from the oven. Add 1 Tbsp butter to the hot skillet and use a brush to spread the melted butter up the sides of the skillet.
• Pour the prepared cornbread batter into the hot skillet. Sprinkle the frozen blueberries over top (no need to thaw), then push them down into the batter with your fingers.
• Carefully return the skillet to the hot 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 slice into 8 pieces and serve.

BLUEBERRY LEMON CORNBREAD

Steps:

• Preheat the oven to 425ºF, placing a 10-inch cast iron skillet inside. (You want the skillet to be hot when the batter is added. Note that a 12-inch skillet will result in flat cornbread. No cast iron skillet? Try a 9-inch square metal baking pan.) In a medium-size bowl, stir together the cornmeal, flour, baking powder, salt and lemon zest. Set aside. In a separate large bowl, stir together the lemon juice and milk, and then whisk in the egg, honey and oil. Stir the dry ingredients into the wet ingredients, stirring just until the dry mixture is completely moistened. A few small lumps are okay. Carefully remove the hot skillet from the oven and add the 1 tablespoon of oil, using a brush to spread it all around and up the sides of the skillet. Pour the prepared batter into the hot skillet. Evenly sprinkle the blueberries over top (no need to thaw if frozen), and then push them lightly into the batter with your finger or the tip of a knife. Carefully return the skillet to the hot oven and bake for 15 minutes, give or take a few minutes depending on oven, or until the top and sides are lightly golden brown and the center is just cooked through. (The cornbread cooks faster than expected thanks to the piping hot skillet.) Cool slightly, and then slice and serve.

BLUEBERRY LEMON CORN MUFFINS

Steps:

• Preheat oven to 375°F. and line six 1/3-cup muffin cups with paper liners.
• Melt butter and cool. Into a large bowl sift together flour and baking powder and whisk in cornmeal, 1/2 cup sugar, lemon zest, and a generous pinch salt. In a bowl whisk together melted butter, milk, and yolks and add to flour mixture with half of blueberries, gently stirring until just combined.
• Divide batter evenly among cups (batter will fill cups) and press remaining blueberries into tops of muffins. Sprinkle tops of muffins evenly with remaining tablespoon sugar. Bake muffins in middle of oven about 15 minutes, or until tops are golden and a tester comes out clean. Remove muffins from cups and cool on a rack. Muffins keep in an airtight container at room temperature 2 days.

BLUEBERRY CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch square baking dish.
• Mix cornmeal, flour, sugar, baking powder, and salt in a bowl. Beat eggs, milk, and oil together in a separate large bowl. Add cornmeal mixture to the egg mixture; mix until just combined. Fold blueberries into the batter; pour into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.

LEMON CORNMEAL CAKE WITH LEMON GLAZE AND CRUSHED-BLUEBERRY SAUCE

Steps:

• For glaze:
• Combine powdered sugar and 2 tablespoons lemon juice in small bowl. Stir with spoon until smooth and paste-like, adding more lemon juice by 1/2 teaspoonfuls if glaze is too thick to spread. Set aside.
• For cake:
• Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides; line bottom with parchment. Combine flour, cornmeal, sugar, baking powder, and salt in large bowl; whisk to blend. Whisk buttermilk, eggs, lemon peel, and vanilla in small bowl. Pour buttermilk mixture and melted butter into flour mixture. Using rubber spatula, gently fold liquids into flour mixture until just blended (do not stir). Scrape batter into pan; spread evenly.
• Bake cake until tester inserted into center comes out clean and cake pulls away from sides of pan, about 30 minutes.
• Immediately run knife around sides of cake. Place rack atop cake in pan. Using oven mitts, hold pan and rack firmly together and invert cake onto rack. Remove pan from cake. Place another rack on bottom of cake; invert 1 more time so that cake is top side up. Stir glaze until blended. While cake is still very hot, drop glaze by tablespoonfuls onto cake; spread to within 1/2 inch of edge (some glaze may drip down sides of cake). Cool completely. Serve with Crushed-Blueberry Sauce.

LEMON BLUEBERRY BREAD

Steps:

• In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries, nuts and lemon zest. , Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , Combine glaze ingredients; drizzle over warm bread. Cool completely.

CINDY'S LEMON BLUEBERRY BREAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan.
• Blend sugar, flour, butter, lemon zest, and cinnamon together in a small bowl for the topping; mix well.
• Stir sugar, milk, butter, and egg together in another bowl. Blend well. Combine flour and baking powder; stir into the milk mixture. Fold in blueberries and lemon zest. Pour batter into the prepared loaf pan and sprinkle with the topping.
• Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 50 minutes.

BLUEBERRY CORNBREAD

Steps:

• Preheat oven to 350°. Grease an 8-in. square baking pan., Whisk together first 5 ingredients. In another bowl, whisk together eggs, milk and oil; add to dry ingredients, stirring just until moistened. Fold in blueberries. Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool on a wire rack. Serve warm or at room temperature.