I’m pretty much the worst at breakfast. Pancakes get burnt. Eggs get rubbery and nothing is ever done at the same time. I just cannot seem to manage breakfast. Brunch, however, is right up my alley! Because with brunch, I can serve delicious recipes like this Blueberry Upside Down Lemon Bread. It tastes as good as it looks and makes me look like I’m some kind of kitchen ninja.
If there is a bridal or baby shower to be had. I suggest a brunch. Mother’s Day?? Let’s have brunch! Our Gingerbread House Decorating party every Christmas is a brunch! Birthdays, girls’ get-togethers, playdates when the kids were younger… I ALWAYS suggest a brunch!
Most of your food can be prepared ahead of time and there are soooo many more options for what to make since pretty much anything goes!!
And this bread goes. I’m tellin’ you. I don’t know what else you’re serving or who you’re serving it to. But this bread goes.
Remember last month when P.A.N. sent me some cornmeal to try now that they’re expanding to the United States market? Okay, maybe you don’t remember that exactly, but hopefully you remember these Bacon Jalapeno Corn Fritters I made with them. Let me tell you… I still remember them. I can still taste them. Gosh, they were heavenly.
Well, since then, I’ve heard from a number of you that you haven’t ever used cornmeal! I love it. Like seriously am not sure how you all live without it being a daily staple at your house. Puh-lease, put me out of my misery and go grab a bag and make a conscious effort to use it! You’ll love it as a coating for frying fish, making pancakes or waffles, cornbread topping for casseroles (we made a taco one the other night), and hopefully you’ll be inspired to make SO much more! It’s just so versatile!
But first try this, Blueberry Upside Down Lemon Bread because blueberries are in season right now and I just know you’re like me and have a brunch coming up soon! You’ll want recipes like this that are quick and easy but look impressive
I could put melted butter and brown sugar on everything. What I mean by that is PUT IT ON EVERYTHING!!
Don’t pay any attention to my messy pan. It only means it’s well-loved. And that bread is well-loved too.
Just dump your pint of fresh blueberries right on top.
And after it’s done baking, and you flip it out of the pan, you’ll have to refrain yourself from getting a fork and eating it right then and there. I’m sorry, I know life is tough.
But wait for it to cool a bit and then add a lemon glaze. My daughter said it doesn’t need the lemon glaze, but she’s wrong. It absolutely needs as much tartness as you can give it.
Just look at that glorious golden color that it gets from the cornmeal!! Ahh, brunches will never be the same again!
And in case you’re looking for another blueberry recipe that will knock your socks off, you have to try these Blueberry Crumble Bars! They have an oatmeal base and crumb topping with a fresh blueberry pie filling in the middle. SO good!!
Blueberry Upside Down Lemon Bread Recipe
- 4 tbsp. butter
- 1/3 cup brown sugar
- 1 pint blueberries
- 1 cup cornmeal
- 3/4 cup all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 cup butter
- 3/4 cup sugar
- 3 eggs
- 1 lemon zested and juiced
- 1/2 cup milk
- 1 tbsp. lemon juice
- about 3/4 cup powdered sugar
Preheat your oven to 350 degrees. Place the 4 tbsp. of butter in your bread pan and place inside the oven while it is preheating. Check it after a minute or two and pull out as soon as your butter is melted. Using a pastry brush, brush the melted butter up the sides of the pan to grease it. Add the brown sugar to the bottom of the pan and mix in with the rest of the butter. Then place blueberries on top.
To make the bread, in a small bowl combine the cornmeal, flour and baking powder. In a stand mixer, beat butter and sugar until light and fluffy. Add the eggs, 1 at a time. On low, add in the lemon zest, lemon juice and milk. Mix until well-combined. Add in the dry mixture and beat until just combined. Pour into the bread pan over the blueberries and smooth out the top.
Bake for about 35-40 minutes until a toothpick inserted in the center tests done. Let cool in pan for 10 minutes and then invert onto a cooling rack to cool completely.
For the glaze, mix the lemon juice and powdered sugar in a small bowl until it is the right consistency. I admit, I don't really measure this. If it's too thin, I add more powdered sugar. If it's too thick, I add more lemon juice! Just get it the way you like it and then drizzle over your cooled bread!
Explore P.A.N.’s Tumblr page for inspiration for even more delicious recipes!