Easy First Watch Blueberry Lemon Cornbread

Start by preheating your oven to 350°F and greasing a baking pan or lining it with parchment paper. This helps the cornbread bake evenly and release easily once done.
In a large bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, ¾ cup granulated sugar 1 tablespoon baking powder, and ½ teaspoon salt. In a separate bowl, mix ¾ cup milk, 2 large eggs melted ½ cup butter, 2 tablespoons lemon juice, 1 tablespoon lemon zest and 1 teaspoon vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir just until combined. Gently fold in the1 cup blueberries, being careful not to overmix so the batter stays light.
Spread the batter evenly into the prepared pan and bake for 25–35 minutes, or until golden and a toothpick comes out clean. Let it cool slightly before slicing and serving warm.