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 had been wanting to make this forever and blueberries finally went on sale, YAY. A few adjustments: heaping 1/4 tsp dried lemon peel instead of fresh lemon, 1 cup fresh blueberries, and unsweetened applesauce instead of the oil (this drastically cuts down on calories per serving).
I baked about 27 min until it was golden brown and had cracks on the top. Turned out great!
One note– the recipe says 1/3 cup oil but the photo steps say 1/4. I wasn’t sure what to use so I went with 1/3.
Delicious! Recipe was easy to follow, cooks in exactly 25 minutes each time and tastes delicious. I especially appreciate the tip about maple syrup. Just trying to figure out if mine is a bit too crumbly and, if so, where I may have strayed from the directions…
Would using a lime instead of lemon make a significant difference?
Could the milk be subbed for plant based?
I think lime would be a fun twist, although we haven’t tested it that way. And yes you can sub a milk of your choosing.
Awesome recipe! Nice and easy to do with delicious results. My kids, who previously didn’t like cornbread, loved it (I used a little extra sugar-almost half cup of sugar total)
Old fashioned goodness! I forgot to push the blueberries down and it didn’t seem to matter. I used coconut oil…this was fantastic. Gotta go before it’s all gone! Thanks for the recipe ❤️
The perfect Sunday morning dessert breakfast. Thanks!
My cast iron skillet is a smaller size than the 10….perhaps an 8 inch??? I do have the correct size pie pan. Would the pre-heating instructions be the same? Or could I get 2 cakes if I bake in my smaller cast iron?? Not sure which direction to take but I definitely want to make this.
Preheating will be the same. An 8 inch will be okay it just may be a bit thicker.
Fabulous! Made this as dessert to accompany ribs, street corn, and fried cabbage. Upped the sugar to 1/2 cup with some brown sugar thrown in. Clean-plate club worthy :)
Can this recipe be used to make muffins? What modifications would you recommend for the baking time (and anything else), keeping in mind that my muffin pan isn’t cast iron?
Yes you can. I’d just start with 15 minutes or so and then watch them. When a toothpick inserted comes out clean it’s ready!
making this for the second time…..so delish!
The middle wouldnt cook fully even while side were burning and timer was at 30mins! Don’t know what happened! It wasn’t dense at all. I guess next time I will try doing 42t for 10 mins then reducing heat to 400 and doing 20 more mins… I dunno.
Way too little blueberries. I used a cup the first time and two cups the second time. Also added a bit more lemon zest. Now it is just right.
I always add a bit more too ;)
Delicious! I made some whipped cinnamon honey butter to put on top. I’m already planning when I can make this again.
Oh man! We’ll have to try that butter.
Would frozen cranberries work? We’re allergic to blueberries.
Oh that sounds like a delicious swap!
I followed this recipe precisely and got a product that smelled and looked delicious, but just tasted like pure baking soda. The entire thing was bitter beyond belief and I had to throw the whole thing out. Not really sure what to do to remedy that and make the recipe work, but possibly less baking soda and more sugar??
Ah, yes, if you used baking soda it will not turn out. The recipe calls for baking powder. :)
YOOOOOOOO i probably should have mentioned that this is literally the first thing i’ve ever cooked so it makes sense that i’d make such a silly mistake, thank you!!!!!!
It happens to the best of us, even those who have been cooking for years. :)
I followed the recipe exactly, with a glass pan. 18 minutes into baking at 425, the top was dark brown already. At 20 minutes, a fork came out covered in batter. At 25 minutes, very dark and hard on top, fork can’t penetrate, slipped into crack and came out covered in batter. … very dissatisfied and wasted money :(
This was for kids breakfast – they got toast.
If you used a glass pan then you didn’t follow it exactly. Glass insulates. Cast iron conducts heat. It’s your own fault that your kids got toast.
really nice one recipe for break fast. and easy able to make it after read your this blog.. and we are try defiantly this recipe at home in the morning time because that time i don’t have too much time so i think this lemon blueberry cornbread is easy to make in little bit time