I don’t make dessert often, and when I do, I tend to make things that are not too-too sweet. Things that could easily double as a breakfast, like this Lemon Blueberry Cornbread Skillet. Using my Homemade Cornbread recipe as a template, I added some lemon zest and frozen blueberries, then increased the sugar just a skosh to make it more like a coffee cake. And I must say, the result is absolutely delicious with coffee!!
Originally posted 6-22-2014, updated 5-4-2019.
Lemon Blueberry Cornbread Skillet
This recipe is also a great example of my Budget Byting Principle #2—using expensive ingredients sparingly and pairing them with inexpensive ingredients to keep the overall cost low. Blueberries and lemons are both expensive, but since I didn’t go overboard with either and the rest of the ingredients are super inexpensive pantry staples, this entire cake was still less than 50 cents per serving! That’s how we do it!
Can I Make Lemon Blueberry Cornbread with Fresh Blueberries?
Yes, absolutely. I only used frozen because they are less expensive than fresh at the moment. If using fresh blueberries, they can be folded right into the batter instead of sprinkled on top and pushed down in because they don’t bleed color like frozen blueberries.
What Kind of Skillet Are You Using?
I am using a Lodge 10″ Cast Iron Skillet (affiliate link). If you don’t have a cast iron skillet, this can be baked in a 9″ pie plate, or a 9×9-inch square cake pan.
How Should I Store My Lemon Blueberry Cornbread?
Let the cornbread cool completely, then store it in an air-tight container in the refrigerator for about four days. Or, once cooled, wrap each piece tightly in plastic and freeze for up to 3 months. The cornbread can be thawed at room temperature, or warmed briefly in the microwave before serving.
Lemon Blueberry Cornbread Skillet
- 1 cup cornmeal ($0.24)
- 1 cup all-purpose flour ($0.11)
- 1/3 cup sugar ($0.10)
- 4 tsp baking powder ($0.16)
- 1/2 tsp salt ($0.02)
- 1 fresh lemon ($0.43)
- 1 cup milk ($0.32)
- 1 large egg ($0.25)
- 1/3 cup cooking oil ($0.16)
- 1 Tbsp butter ($0.18)
- 1/2 cup frozen blueberries ($0.40)
- 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.
Tip: Lemons cost less when you buy a whole bag. Save your leftover lemons in the freezer. Frozen lemons are great for zesting and juicing. Read more about How to Freeze Whole Citrus in my tutorial.
That butter, though. 😍
Step by Step Photos
Start by zesting one fresh lemon, and squeezing about 1 Tbsp juice. (I cut up the rest of the lemon to add to my water throughout the day). Place a 10″ cast iron skillet in the oven, then begin preheating the oven to 425ºF. Let the skillet preheat with the oven.
In a large bowl combine 1 cup cornmeal, 1 cup all-purpose flour, 1/3 cup sugar, 4 tsp baking powder, 1/2 tsp salt, and about 1 tsp of the lemon zest. Stir until everything is very well combined. The zest may ball up, so use your hands to break up the clumps and massage it into the dry ingredients. This will help release the flavorful lemon oil, too.
In a separate bowl, whisk together 1 cup milk, 1 large egg, 1/4 cup oil, and 1 Tbsp of the lemon juice. Whisk until smooth.
Pour the wet ingredients into the bowl of dry ingredients.
Stir just until everything is moistened and no dry flour remains on the bottom of the bowl. It’s okay if it’s a little lumpy.
Carefully remove the hot skillet from the oven and add 1 Tbsp of butter to the skillet. Use a brush to spread the melted butter up the sides of the skillet.
Pour the prepared batter into the hot skillet. Sprinkle 1/2 cup frozen blueberries on top, then push them down into the batter with your finger.
Bake the Lemon Blueberry Cornbread for 20-25 minutes, or until the top is deep golden brown and a toothpick inserted into the center comes out clean. Let cool slightly, then cut into eight pieces and serve!
While you don’t HAVE to, more melted butter on top is absolutely divine.
Goes great with coffee!!