Blueberry Lemon Cornbread (First Watch Copycat)
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.
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
From the kitchen of palatablepastime.com
Nutrition
Calories: 437kcalCarbohydrates: 54gProtein: 6gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 89mgSodium: 584mgPotassium: 167mgFiber: 3gSugar: 26gVitamin A: 708IUVitamin C: 4mgCalcium: 135mgIron: 2mg
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