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!!
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 Use 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.
Love lemon and blueberry together? Try my Lemon Blueberry Scones, Blueberry Lemon Curd Short Cakes, or Lemon Blueberry Cream Cheese Galette!
Lemon Blueberry Cornbread Skillet
Servings 8Ingredients
- 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)
Instructions
- 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.
See how we calculate recipe costs here.
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!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. 😍
How to Make Lemon Blueberry Cornbread – 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, ⅓ 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!!
I loved this recipe. I will definitely make this again. I used fresh blueberries and possibly doubled the amount. I was amazed at how the taste of the lemon came through. Great recipe. Had it for dessert and then breakfast the next day.
I cheated because I didn’t have cornmeal on hand and made this with a little box of Jiffy Corn Bread mix, its requested ingredients, and the sugar and blueberries from your recipe. It’s delicious!
Love this recipe! Could I add about 1 tsp vanilla extract and maybe a mint leaf for some extra flavor?
Also, I made a blueberry reduction to pour over the top of this, and it was HEAVENLY!
I bet vanilla would be good, yes, but I can’t imagine mint with the cornmeal.. :)
Mint is AWESOME with blueberry so it may turn out extra awesome. or not. you’ll have to try it and let us know!
This looks delicious! Can I pour the batter (as is) into a cupcake pan and bake as cupcakes instead?
Yes, you absolutely can! Just make sure to check on them early because they’ll cook much faster than the single pan.
I love making cornbread in my cast iron skillet, but I’ve never made it for dessert before. I think blueberries and lemon are a wonderful flavor combo. Thanks so much for the recipe!
Beth, this looks AMAZING. Your recipes never fail to impress! :)
Thanks for this delicious recipe, Beth! My family loved it! By the way, you seem to forget to include egg in the ingredients. Thanks again!
Thanks for catching that! :)
Made this yesterday, and it was great! It’s perfect for breakfast as is, and I like my desserts a little sweeter so I’m going to try it with honey drizzled on top today.
I just found your site recently, and it has become my favorite recipe site! The recipes I’ve tried have been quick, easy, and delicious. I’ve made the falafel salad twice now because it is SO good! It’s become a regular to keep in my fridge for lunch and dinner. Thanks so much for your great site. The daily emails have been so full of inspiration that I haven’t even had time to browse the archives yet!
I always cook my cornbread in an iron skillet. Another trick is to put the butter in the skillet and then put it in the oven while it’s preheating. Then when you put the batter in the edges start cooking right away and get nice and crispy by the end. It’s great.
I love cornbread and all the different variations you can make. I have to try this one. Pinned!
I love just about any kind of cornbread. Since blueberries aren’t in season here yet, I may try this with strawberries, which I have a ton of right now.
Oops, you forgot the egg in the list of ingredients!
I was sitting here hungry and needing some breakfast. We make smoothies, so we had the blueberries and lemon. Super easy and looking forward to eating in about 15 minutes . . . yay!
I would LOVE to make this, but sadly my oven went kaput the other day. Guess I’ll have to wait. :-(
Cornbread made any way is the best! Love this skillet version!
Making this! I only have fresh blueberries on hand, will that work?
Yep, absolutely. And lucky you having fresh berries! :)
It was delicious! In baking I often cut the sugar because most things are too sweet, but this was the perfect amount of sweetness.