Blueberry Cornbread Coffee Cake | Fletchers Mill

Ingredients

• ½ cup all purpose flour
• ½ cup brown sugar
• ⅓ yellow cornmeal
• 6 tablespoons cold butter, sliced
• ¼ finely ground kosher salt
• zest of one lemon
• 1⅓ cups all purpose flour
• 1½ cups granulated sugar
• 1 cup yellow cornmeal
• 1 tablespoon baking powder
• 1 teaspoon finely ground kosher salt
• ¾ cup milk
• ⅔ cup buttermilk
• 4 eggs, beaten
• ½ cup butter, melted
• ¼ cup mild vegetable oil such as canola
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1½ cups fresh or frozen blueberries