Blueberry Lemon Cornbread (First Watch Copycat) is a freshly baked blueberry cornbread with a hint of lemon and extra lemony whipped butter and dusted with powdered cinnamon sugar.
Blueberry Lemon Cornbread (First Watch Copycat)
By Sue Lau | Palatable Pastime
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Blueberry Lemon Cornbread is my recipe of the day with the blogging group Sunday Funday. We post weekly on varying topics. This week we’re featuring blueberries. Glad you could join us!
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I took inspiration for today’s recipe from a seasonal appetizer on the menu at one of our local First Watch breakfast, brunch and lunch restaurants.
This is a moist, lightly sweet corn bread chock-full of fresh blueberries and a touch of lemon. Baked up golden-brown and topped with a delightful lemony whipped butter and powdered cinnamon sugar. It’s so good you’ll be tempted to have a second slice (just ask my husband Bill!).
It would make an excellent breakfast bread instead of coffee cake, pancakes or French toast. But also makes a great shared appie.
Sunday Funday
Blueberries
- A Day in the Life on the Farm: Asian Sweet and Spicy Salmon with Blueberry/Pineapple Salsa
- Amy’s Cooking Adventures: Blueberry Cactus Bread
- Palatable Pastime: Blueberry Lemon Cornbread
- Karen’s Kitchen Stories: Blueberry Pecan Rugelach
- Sneha’s Recipe: Keto Microwave Blueberry Muffin
- Culinary Cam: Pickled Blueberries
- Food Lust People Love: Sparkling Blueberry Cocktail
Blueberry Lemon Cornbread (First Watch Copycat)
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Blueberry Lemon Cornbread (First Watch Copycat)
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Blueberry Lemon Cornbread (First Watch Copycat)
Equipment
- 1 9-inch seasoned cast iron skillet
Ingredients
Batter:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon lemon zest from one lemon
- 2 large eggs
- 2/3 cup buttermilk
- 1 teaspoon vanilla
- 2 cups fresh blueberries
- 1/2 cup butter divided (1/4 cup melted for batter, 1/4 cup melted in pan)
Lemon Butter:
- 4 ounces whipped butter at room temp
- 1 tsp lemon zest from one lemon
Sugar Dust:
- 2 tbsp powdered sugar sifted
- 1/8 tsp cinnamon
Instructions
- Preheat oven to 450 degrees F
- Place 1/4 cup butter in 9-inch cast iron skillet and preheat in oven.
- After butter melts, use a silicone brush to coat sides of skillet with melted butter.
- Mix cornmeal, flour, sugar, baking powder, salt and lemon zest.
- Beat eggs, buttermilk and vanilla.
- Add egg mixture to flour mixture, along with cooled melted butter and mix until just combined.
- Fold in blueberries until just combined.
- Evenly spread batter in the skillet.
- Bake at 450F for 20-25 minutes or until it tests done in the center.
- Stir cinnamon into sifted powdered sugar and sprinkle over cornbread.
- Mix lemon zest with room temperature whipped butter and place on top of warm cornbread.
- Slice into wedges and serve.
Notes
Nutrition
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This sounds amazing. You could also enjoy it as a dessert of sorts.
It does taste like dessert or a rich breakfast treat.
This looks delicious. I would love this for dessert.
Both you and Amy mention recipes from regional restaurants. I really need to do a food road trip.
They are national, but not everywhere. I think the closest to you might be in Arizona.
I’m always on the lookout for blueberry recipes! My favourite fruit! This sounds dreamy!
This a delicious and love the addition of blueberry in this bread!
I had tons of blueberries and saw this recipe. I decided to give it a try and LOVED how it turned out. The blueberries and lemon flavor were incredible in the cornbread. I will make this again.
Your Blueberry Lemon Cornbread is a new favorite! The flavors were beautifully balanced, and the cornbread was wonderfully moist. I’ll be making this again and again!
Seeing this makes me hungry. I love the flavors of your cornbread recipe, it is very summery! I can’t wait to make this for everyone! Yum!
This cornbread was so delicious with the fresh blueberries I got from the farmers market over the weekend! Thanks for the recipe!
This recipe was so delicious! I love the combo of flavors in the corn bread. It’s perfect for summer, I can’t wait to make it again!!
Seriously the best cornbread recipe I’ve ever fixed. My granddaughter saw this when we went to First Watch so when I found this I had to make it. She loved it!
My only issue is the melted butter for batter is not listed in the instructions. Thankfully the ingredient list specifies what each 1/4 cup is for. Definitely a recipe I will serve many times!
Glad you enjoyed. And thanks for spotting that typo. All fixed!
Sounds absolutely delciious!
Can I use frozen blueberries in this recipe?
Yes, but you probably want to give them a light rinse ad drain on a paper towel. Still expect a little blue bleed. But the flavor will be fine.
Can I triple the recipe & bake the bread in a regular nonstick bread loaf pan instead of in a cast iron skillet?
Can I triple the recipe & bake the bread in a regular nonstick bread loaf pan instead of in a cast iron skillet?
You’ll need to measure the liquid volume caacity of your batter to see how one pan compares to another and adjust accordingly.
I only have a 12” cast iron skillet. Can I bake it in something else or make extra batter?
You can probably convert pan sizes using a chart: https://food.fnr.sndimg.com/content/dam/images/food/fullset/2021/11/01/Chart.jpg.rend.hgtvcom.616.462.85.suffix/1635792109640.webp
Otherwise a 9″ cake pan will fit but won’t have the same crispy edges.
First Watch was out of their blueberry lemon cornbread muffins. I was so disappointed that I looked and found this recipe online. Using the recommended 9 inch cast iron skillet, I applaud the crisp edges it and the butter made. Loving lemon, I used more zest. So good! Thank you for the recipe!