Blueberry Upside Down Lemon Bread Recipe

This gorgeous bread gets its golden color from the addition of cornmeal and is perfect to serve at your next brunch!


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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!