Are you craving that irresistible, slightly sweet, and refreshingly tart cornbread you get at First Watch? Well, stop craving and start baking! This copycat recipe brings the magic of their famous Blueberry Lemon Cornbread right to your kitchen. It's surprisingly easy to make, perfect for brunch, a comforting side dish, or even a delightful dessert. Get ready for a taste of sunshine in every bite! This easy recipe is perfect for those looking for quick dinner ideas or healthy meals without sacrificing flavor. It’s a delicious dish your whole family will love.
Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup yellow cornmeal
- ½ cup granulated sugar
- 4 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ¼ cup melted unsalted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- Zest of 1 lemon
- 2 tablespoons lemon juice
Instructions:
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Preheat & Prep: Preheat your oven to 400°F (200°C). Grease and flour a 9x13 inch baking pan. This ensures your cornbread releases easily and prevents sticking.
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Dry Ingredients: In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. This step ensures even distribution of leavening agents for a perfectly fluffy cornbread.
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Wet Ingredients: In a separate bowl, combine the buttermilk, melted butter, egg, vanilla extract, lemon zest, and lemon juice. Whisk until well blended. The buttermilk adds a lovely tang and moisture to the cornbread.
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Combine Wet & Dry: Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Overmixing can lead to a tough cornbread, so be careful not to mix excessively.
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Fold in Blueberries: Gently fold in the blueberries. Be gentle to avoid crushing them.
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Bake: Pour the batter into the prepared pan and bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time might vary depending on your oven, so keep an eye on it.
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Cool & Serve: Let the cornbread cool in the pan for a few minutes before slicing and serving. Enjoy warm!
Tips for the Best Blueberry Lemon Cornbread:
- Fresh Blueberries: Using fresh blueberries will result in the best flavor and texture, but frozen work well too. Just make sure they're thawed and patted dry before adding them to the batter.
- Don't Overmix: Overmixing develops gluten, resulting in a tough cornbread. Mix only until the ingredients are just combined.
- Check for Doneness: Start checking for doneness around the 20-minute mark. Every oven is slightly different.
- Serve Warm: This cornbread is best served warm, straight from the oven.
Variations:
- Add a Crunch: Sprinkle some coarse sugar on top before baking for a delightful crunchy topping.
- Spice it Up: Add a pinch of cinnamon or nutmeg to the batter for a warm spice flavor.
- Make it Vegan: Substitute the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) and use vegan butter and buttermilk.
Nutritional Information (per serving, approximate):
- Calories: Around 250-300
- Fat: 10-15g
- Carbohydrates: 35-45g
- Protein: 4-6g
This recipe offers a healthy balance, making it a guilt-free treat. Enjoy this homemade cooking masterpiece! It’s a perfect example of delicious dishes that are surprisingly easy to make. This recipe is among the best recipes for those seeking simple yet flavorful options. It's guaranteed to become a family favorite.