The desserts that Apronese recommends to you are usually not very sweet. Things that can easily double as breakfast, such as the Lemon Blueberry Cornbread Skillet.
The recipe used to make my homemade Cornbread is exactly the same as the one I used for the glazed biscuits, but with a little bit of lime zest and frozen blueberries, and a little bit of sugar added to make it look like one more coffee cake. It turns out great with coffee!
Using expensive ingredients sparingly in this recipe is also a great way to make sure to keep the overall cost as low as possible and also exemplify my Budget Byting Principle #2 – combining expensive ingredients sparingly with inexpensive ones.
Despite the fact that blueberries and lemons are both very expensive, I was still able to make this cake for less than 50 cents per serving because I didn’t overuse either of them and the rest of the ingredients were super inexpensive pantry staples! That is how we do it!
Fresh Blueberries Can I Use?
Definitely! I use frozen blueberries only because they are less expensive than fresh blueberries at the moment, however, if you want to use fresh blueberries instead of frozen, you can fold them right into the batter instead of sprinkled on top and pushed down into it because fresh blueberries tend to not bleed color as easily as frozen blueberries.
What Kind of Skillet Are You Using?
The recipe was made using a Lodge 10″ Cast Iron Skillet (affiliate link). If you do not have a cast iron skillet, you can bake it in a 9″ pie plate, or a 9″ by 9″ square cake pan.
Lemon Blueberry Cornbread: How Should I Store It?
It is best to let the cornbread cool completely and then store it in an airtight container in the refrigerator. The cornbread can either be thawed at room temperature or warmed briefly in the microwave for up to 3 months after it is cooled.
Once the cornbread is cooled, wrap each piece tightly in plastic and freeze for up to 3 months.
If you are a lemon and blueberry lover, then I recommend you try my Lemon Blueberry Scones, Blueberry Lemon Curd Short Cakes, or Lemon Blueberry Cream Cheese Galette that you can make at home.
Lemon Blueberry Cornbread Skillet
Quite possibly one of the easiest and most delicious weekend treats you’re going to find. This Lemon Blueberry Cornbread Skillet is perfect for breakfast, dessert, or even coffee and it’s super fast and easy to make.
Prep Time: 15 mins/ Cook Time: 25 mins/ Total Time: 40 mins
- 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)
- As soon as the oven has been preheated to 425 degrees Fahrenheit, place the cast iron skillet inside, so that it can heat along with the oven.
- You will need about one teaspoon of lemon zest, then about a tablespoon of lemon juice will be needed.
- Using your hands, begin stirring the cornmeal, flour, sugar, baking powder, salt, and the zest of the lemon into the dry mixture until it is just combined. Use a few strokes to massage the zest into the mixture to release the flavorful oils of the lemon.
- A separate bowl needs to be whisked together in order to prepare the wet ingredients. The milk, oil, egg, and 1 Tbsp lemon juice need to be whisked together in another bowl. Mix the wet ingredients together with the dry ingredients, and stir just until the dry ingredients are moistened. There should be not more than a few lumps.
- It is important to remove the hot skillet carefully from the oven. Add 1 Tbsp of butter to the hot skillet and spread the melted butter all around the sides of the hot skillet using a brush.
- Spread the prepared cornbread batter in a hot skillet and sprinkle the frozen blueberries over the top (no need to thaw). Press the blueberries into the batter with your fingers.
- Using a toothpick inserted into the center, check that the cornbread has turned deep golden brown and a toothpick inserted into the center comes out clean. Let cool slightly before cutting into eight pieces.
This cornbread cake is great with a drizzle of maple syrup over top.
Serving: 1 ServingCalories: 303.25kcal Carbohydrates: 38.8g Protein: 6.23g Fat: 14.05g Sodium: 381.45mg Fiber: 3.76g
The nutritional values shown here are only estimates. Please see our nutrition disclaimer.
Tip: The cost of lemons drops when you buy a whole bag. You can freeze your leftover lemons and use them for zesting and juicing. Learn more on this topic in my tutorial on how to freeze whole citrus fruits.
It’s that butter, though.
How to Make Lemon Blueberry Cornbread – Step by Step Photos
It is best to grate one fresh lemon, squeeze about 1 Tbsp of juice from it, and set it aside (I cut the rest of the lemon up to enjoy with my water throughout the day).
Place a 10′′ cast iron skillet in the oven, and start preheating the oven to 425F. Let the skillet preheat accordingly.
To make the recipe, combine one cup cornmeal, one cup all-purpose flour, 1/3 cup sugar, four teaspoons of baking powder, half a teaspoon of salt, and about one teaspoon of lemon zest into a large bowl.
The zest may ball up in the dry ingredients, so use your hands to break it up and massage it into the dry ingredients. This will release the flavorful lemon oil that will be released.
To make the sauce, combine 1 cup of milk, 1 large egg, 13 cups of oil, and 1 teaspoon lemon juice in a separate bowl. Whisk together until smooth.
Into the bowl of dry ingredients, pour the wet ingredients, as well as the dry ingredients.
I would recommend you stir it just until everything is moistened and there is no dry flour remaining on the bottom of the bowl, so don’t worry if the mixture looks lumpy.
The hot skillet should be removed carefully from the oven and a small amount of melted butter should be added to the hot skillet. Use a brush to spread the melted butter up the sides of the skillet.
The batter is ready to be poured into the hot skillet. Sprinkle 1/2 cup frozen blueberries on top of the batter, then press them down with the tip of your finger to embed them into the batter.
Lemon Blueberry Cornbread should be baked for 20-25 minutes, until the top is golden brown, and a toothpick inserted in the middle comes out clean. Let cool, then cut into eight pieces and enjoy!
There is absolutely nothing better than adding melted butter to the top of the dish, even if you don’t have to.
The perfect accompaniment to coffee!!
It’s great and easy with the above lemon cornbread recipe that Apronese introduces to you, right? a piece of cake, a cup of coffee, sipping while enjoying the view or watching a movie on the weekend, it is a happiness. If you find this recipe delicious, remember to share it with your friends.