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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